BITTERSWEET CHOCOLATE CAKE

(Adapted from INA GARTEN)

Preheat oven to 350

Butter an 8” springform pan

Using a double boiler, melt

15 tbsp of BUTTER and

7 oz LILLY’S SEMI SWEET BAKING BAR

make sure double boiler doesn’t touch water, boil until melted and smooth.  Set aside to cool slightly

In a medium bowl, mix the melted chocolate with

1 cup ALLULOSE

1/2 tsp INSTANT ESPRESSO

1/2 tsp SALT

4 large EGGS

once well combined, sprinkle on and fold in

1/4 cup CARBQUIK or KING ARTHUR KETO FLOUR

pour in pan and bake for 25-30 minutes  (toothpick will not come out clean)

cake will not wobble when you jiggle pan

Remove and cool pan on rack completely

(Cake will deflate)