Keto Chocolate Cake | Flourless Chocolate Cake | Headbanger’s Kitchen

Keto Chocolate Cake | Flourless Chocolate Cake | Headbanger’s Kitchen

July 19, 2019 100 By William Morgan


Horns up and welcome to a brand new episode
of Headbangers Kitchen. Now very recently
I posted a photo on my Instagram account
of this delicious Keto chocolate
cake.
Remember that? Do you even follow me on
Instagram? If you don’t follow me I’m
@Demonstealer. Anyway, this cake was made by my amazing girlfriend Deepti, who refused
to be on the show by the way. But you can
follow on Instagram as well she’s
@Deeabolique and she made this fabulous chocolate Keto cake, so we decided we’re
going to make it for you guys on today’s
episode. So let’s go and make that
delicious Keto chocolate cake. Now for this recipe we’re going to need 200 grams of
dark chocolate, and you’ve gotta make
sure it’s really dark so that it doesn’t
kick you out of Keto, 100 grams of
butter, 100 ml of cream, 5 tablespoons
of Truvia or whatever sugar-free
substitute you use and 4 eggs
separated into yolks and whites. Now
it’s time to make this Keto chocolate
cake and I think a lot of you might be
wondering, is this going to kick me out
of ketosis because the Lindt chocolate or
any chocolate that you’re using has some
amount of sugar, but if you eat one slice
a day, you’re fine. So I’m going to put
the macros for the first time in the
description box below, do check it out.
Anyway
enough jibber-jabber and wabble wabble. Let’s go and talk about the cake; let’s go make
the cake actually. So we’re going to
start by greasing our cake tin first and
foremost–make sure you have a nice cake tin. This is a 7-inch tin because
I want the cake to be nice and high but
if you use a larger pan, no problem. It’s
just that your cake will be a little
flatter, probably. Once you’re done with
that we’re going to preheat our oven to
about 150-160 degrees celsius and get
preheated, basically.
Preheating your oven is very
important. The next thing we’re gonna do
is gonna get a double boiler going and
that’s basically to melt the chocolate.
If you don’t want to do this, you can
microwave the chocolate in bursts of
30 seconds so we started the double boiler and chocolate is slowly melting and
we’re going to add our butter to this
now. 100 grams of butter and let that
melt slow and steady keep giving it a stir every now and then– you want it to be nice and
smooth
You know, chocolate is quite temperamental, to be honest, so be careful
with it. Once you’ve got a nice
consistency there, we’re going to add in our
cream and give that a good mix as well.
Now that the cream is also well
incorporated, we’re going to take it off the
stove and we’re going to add in the Truvia.
Now, if you don’t have Truvia, you can
use Stevia or any other sweetener that
you like; just ensure that you taste the
mixture constantly so you know that it’s
sweet enough to your liking.
So, anyway, now that this is done we’re
going to keep this mixture aside and
let it cool for a bit because if you add
your egg yolks now it’ll become
scrambled eggs so put it on the side and let it cool. And it’s time to whip up our egg
whites. Now I’m whipping it up without cream of tartar, but if you have some you can
add a pinch of it.
Alternatively, you can add a pinch of
salt here as well and you can also, I
believe, add two drops of lime juice, that
does the job as well of stabilizing the
egg whites. You want to whip it to stiff
peaks, basically, and once that’s
done it’s going to be incorporated into
the chocolate mixture. But before that
it’s time to add our egg yolks to the
mixture now. We’re going to add in
one egg yolk at a time into our chocolate mixture and you want this
to emulsify, that is the idea here,
which is why we’re adding one yolk at
a time. So slowly incorporate them one
at a time and finally at the end of it
you have a lovely, delicious, rich, smooth
and creamy looking chocolate. For the
final step of this we’re going to add a
third of the egg whites and then we’re just going to
whip them in so that you have a nice
smooth mixture.
This is just to loosen up the entire
thing and then we’re going to add the
remaining and whites in two batches and
we’re going to slowly fold it in, so you
want to see the motion, it’s a nice folding
motion.
Don’t get impatient and get aggressive
with it– fold it in. And that’s it!
Your cake mixture is done. Now it’s time
to pour it into the cake tin.
Oh look at that, that looks so delicious.
Once that’s done you want to smoothen
out the top of it, so it looks nice and
clean, and now we’re just going to put it
in the oven for about 30 minutes, or till
the center is cooked and not jiggling. And
that’s it!
Look at that, oh my god, does that look
heavenly or does that look heavenly? Of course, don’t be
impatient, wait for the cake to cool
before you do all the cutting and
portioning out, but yeah that’s it.
Your keto chocolate cake is ready.

Here it is, my friends. The cake. It’s been
cooled down and I can’t wait to dig in. You
know, being on Keto, dessert is one of
the things that you miss so this
I hope it’s great
Oh man, oh wow that is a beautiful hit
of dark rich and sweet chocolate and I
can’t describe… and this is still
slightly warm so it’s got that little fudgy
vibe to it and I can’t wait to put this
in the fridge and let it cool down
because I love cake cold for some
reason. Am I the only one? Do you like your cake
cold or hot?
But this is to die for! Look at that texture! It’s so good.
You guys please try this, let me know
what you think of it, let me know how it
turns out. I wanna hear from you. And you
know what, if you’re not following me on
Instagram yet
follow me @Demonstealer and, of course,
Deepti, whose recipe this is, is @Deeabolique
Follow us both and we’ll bring you more
Keto recipes. So till the next time, cheers
and keep cooking. See you soon!
Oh, and remember, one piece a day only, or you will probably go over your required
carb limit for the day. I put the macros in
the description below, make sure you
check it out. It’s also on MyFitnessPal, so
yep, good luck guys, cheers!