Ingredients

The following ingredients have 16 Servings
  • 5 ounces butter or butter flavored coconut oil for a dairy free version
  • 10 ounces dark chocolate chunks or chips (I use this brand)
  • 1 cup powdered sweetener, more to taste (I use this brand)
  • 2 tablespoons instant espresso powder (get it here)
  • 6 large eggs
  • 1/4 cup unsweetened cocoa powder (I use this brand)
  • 1 tablespoon pure vanilla extract (get it here)

Instruction

  • Preheat the oven to 350°F. Grease and line an 8-inch springform pan.
  • Set up a double boiler by placing a heatproof bowl on top of a saucepan filled with about 1 inch of water. Make sure that the bowl is not touching the water and is suspended above the water line by the rim of the pan.
  • Add the butter and the chocolate to the bowl and stir until melted and smooth.
  • Add the sweetener and espresso powder and stir until mostly dissolved.
  • Remove the bowl from the heat and let cool for a few minutes.
  • To the bowl, add the eggs, cocoa powder and vanilla extract, and using an electric mixer, beat on medium speed until smooth.
  • Pour the batter in the prepared springform pan and bake for 45 minutes, until cooked through, but still has a slightly fudgy center. Cool on a rack before serving.