1/4 cup + 1 tbsp. unsweetened baker’s chocolate (use Scharffen Berger’s unsweetened baking chocolate if you want the highest quality baker’s chocolate)
1 tbsp. vanilla extract
1 tbsp. erythritol
1 tbsp. stevia-herbal advantage white extract powder recommended
3 tbsp. flour
Directions Quick Note: Make sure you don’t over bake this cake, otherwise the melted chocolate in the middle will harden! You can also add the cocoa powder to the mix if you want to increase the chocolate flavor in the cake.
Beat the eggs well in a mixing bowl with an electric mixer until smooth and pale yellow in color.
Melt the butter and chocolate in a microwave or on a double boiler. Add the melted chocolate, vanilla extract, erythritol, and stevia to the mix. Mix all the ingredients using your electric mixer.
Add flour to the mix.
Grease 3 small ramekins with butter and divide the mix equally in 3 ramekins.
Bake for 10-12 minutes in a preheated oven at 350 degrees F.
Take cakes out of the ramekins run a knife around the cake and turn it upside down to take it out. This process needs to be done slowly so that the melted chocolate does not come out of the cake. Serve warm.