I have been wanting something chocolatey…not just anything. Something truffle-like, rich, fudgey, and I can’t figure out what I want!!! HOLD the PRESSES!! I remembered this cake I had in Atlanta a few years back during the Easter season. It was from this Kosher deli- I want THAT!!! Hmm….Google Jewish chocolate cake- no leavening…BINGO! The flourless cake- Now to THMfy it. Enjoy- The Homesteader’s Wife

Whatcha need:

  • 4 ounces baker’s chocolate
  • 2 sticks of melted butter
  • 1 1⁄2 cups xylitol
  • 6 large eggs
  • 1 cup unsweetened cocoa powder
  • ¼ tsp sea salt
  • 1 tsp vanilla
  • 1 tsp coffee extract

Whatcha do:

Heat oven to 350 degrees. Place a large pan of hot water in the oven- this is for your bain marie- so make sure your spring form pan fits in it. I fill the pan about 1/3 of the way. Place a sheet of parchment paper on the bottom of the spring form pan and spray with butter/pam/ or coconut oil. Wrap exterior of spring form pan with foil, so the water won’t leak in. set it aside.  Place butter and chocolate into a 2 cup Pyrex measuring cup and place in microwave until melted. I do mine 1 minute at a time stirring in between. Place butter mixture into a large bowl and dump everything else in. Mix well for at least 4 minutes. Pour into prepared pan and [place in bain marie- that’s a water bath for you folks. Bake for 40 minutes or until center doesn’t shake. Allow to cool remove sides serve with chocolate sauce, berries, xylitol powdered in the food processor, ganache, or whipped cream.