1 cup (2 sticks) Unsalted Butter (cut into pieces, plus more for the pan)
1/4 cup Heavy Cream (plus more for whipped topping)
8 ounces Unsweetened Chocolate (chopped)
1/4 cup Unsweetened Cocoa Powder (plus more for the pan)
5 Large Eggs
1 cup & 3 Tbs. Xylitol (Xylitol or Stevia for Baking)
[add more or less sweetener to taste – unsweetened chocolate is bitter}
Heat oven to 350° F. Butter a 9-inch springform pan and dust with cocoa powder.
In a medium saucepan, heat the butter with the heavy cream over medium-low heat until the butter is melted. Add the chocolate and stir until melted and smooth; remove from heat.
In a medium bowl, whisk together the eggs, granulated sugar, and cocoa powder. Whisk in the chocolate mixture.
Transfer the batter to the prepared pan and bake until puffed and set, 35 to 40 minutes. Let cool in the pan for 1 hour. Run a knife around the edge of the cake before unmolding.
Serve with whipped Heavy Cream and Raspberries or Strawberries