Heat oven to 175 Celsius/350 Fahrenheit.
Grease 2 ramekins with butter.
Melt the chocolate and butter and stir to combine.
Beat your eggs well – best with a mixer.
Add to the chocolate/butter mix together with almond flour and sweetener and stir. You’ll get a dough-like consistency that is pourable.
Pour into 2 ramekins.
Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!
Net carbs: 2.8g per portion.
If you’re using coarse almond flour or ground almonds, increase the amount to 1 1/2 tbsp.
Chocolate: Use the best quality you can get hold of, with a cocoa solids amount of at least 85%. I used 100% unsweetened chocolate, so added 3 1/2 tbsp sweetener.
If you use 90% chocolate, 2 tbsp sweetener works well. If your chocolate already contains sweetener, adjust accordingly. If you’re in the US, Lily’s is always a good option.
The nutrition info is calculated using unsweetened chocolate. If you used 90% chocolate, the amount of net carbs increases to 4.7 per portion
If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, there’s no stress – just serve in the ramekins.
My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.
Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don’t deprive yourself of that gooey centre 🙂
These cakes are best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.