Flourless cakes are heavier than flour-based cakes, so even small servings are quite filling. The use of less chocolate and use of cocoa powder, however, make this a bit more cakey than other recipes that can yield a more brownie or fudge-like cake.
6 ounces 100% chocolate, broken into fragments
1/2 cup cococonut oil
5 large eggs, separated
3/8 cup Virtue Sweetener
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Preheat oven to 375 degrees F. Grease a 9-inch springform pan.
In medium microwave-safe bowl, combine chocolate and coconut oil and microwave in 30-second increments until melted. Alternatively, use double-boiler setup to melt. Allow to cool 5 minutes.
Meanwhile, whip egg whites until stiff peaks form.
Add egg yolks, sweetener, cocoa powder, vanilla and almond extracts to chocolate mixture and mix thoroughly. Pour egg whites gradually into chocolate mixture and mix. Pour entire mixture into pan and spread evenly.
Bake for 30 minutes or until toothpick or knife withdraws clean. Allow to cool before releasing springform pan.