Awesome Chocolate Fudge Cake #22 (low carb) ✅

Inspiration: "The Flourless Chocolate Cake Bake Off" from the Pancake Princess. This recipe is based on the TRISH DESEINE recipe.
www.thepancakeprincess.com/2023/04/04/the-flourless-choco...

OVENS VARY -- the time and temp is for my current oven, the Cosori 26-Quart Ceramic Oven (300° for 27 min, rotate after 18); my previous oven, the Ninja XL, required 320° for 30 min.

subheading: Prep:

note: ** START SOAKING THE CAKE STRIP***

note: Butter a 9 inch cake pan, then place a parchment paper round in the bottom

note: Preheat oven to 300°F (will bake at 300° for 27 min)

subheading: Melt and combine in microwave:

note: use a glass bowl 30 second microwave sessions (mine takes 5 sessions)

227g salted butter (one block of Kerrygold or Kirkland butter)

150g unsweetened chocolate

150g allulose

subheading: Add and mix thoroughly:

150g Truvia Cane Sugar Blend (2x sweeter than sugar)

subheading: Add and whisk:

6 eggs (one at a time)

2 tbsp AP flour (after all eggs)

subheading: Bake:

note: Lightly wring out the cake strip and wrap the prepared pan with it

note: ** DON"T FORGET TO WRAP THE BAKING PAN WITH THE CAKE STRIP ***

note: Pour chocolate mixture into prepared pan and bake at 300° for 27 minutes (rotate after 18 min)

note: When you take it out, the cake should be rising in the middle (similar to the edges)

subheading: Cool:

note: Allow cake to cool, then refrigerate overnight before eating (this is necessary for it to "set")

note: After the overnight chilling, cover with foil and store in the fridge

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