Sugar-Free Chocolate Cake
1 Cup Almond Flour
½ Cup Cocoa
1 tsp baking powder
¼ tsp salt
½ Cup (1 stick) butter, melted
1 Cup XyloSweet Xylitol
Heat oven to 350. Grease an 8" or 9" round or spring form pan. Line the bottom of the pan with parchment paper and then spray with Pam.
Combine the melted butter with the cocoa, set it aside until room temperature
Separate the eggs, putting the yolks in one large bowl and the whites in a large mixing bowl.
Add ½ cup of the XyloSweet® Xylitol to the bowl of yolks, and vigorously whisk/mix them together until the yolks are thickened and pale yellow.
Carefully fold the cooled, cocoa butter into the yolks. The idea is to keep the light texture of the yolks, so stir gently!
Add the almond flour, baking powder, and salt to the chocolate bowl and stir those in well. You will have a tasty chocolate mixture with a slightly grainy texture from the almond flour.
Mix the egg whites in a mixed by starting with a medium-high speed. Once the eggs have started to hold soft gradually add the remaining ½ of XyloSweet® Xylitol and continue beating them until the eggs hold firm. (the egg whites will have a lot of volume with a soft, supple texture).
Gently fold 1/3 of the beaten egg whites into the bowl of chocolate to help lighten the chocolate mixture so that the rest of the whites blend in easily and keep their airy texture in the finished cake. Once the whites are folded in, add the rest of the whites in two batches, again stirring gently.
Pour the batter into pan and bake. The exact time will vary with the pan. Start checking at about 35 minutes, until toothpick inserted in center comes out clean.
Cut when cool. If desired, serve with homemade whipped cream and/or chocolate sauce.