Flourless Chocolate Cake

I love chocolate. I especially love chocolate cake. Out at a restaurant, I always try the flourless chocolate cakes, so why not try to make it at home. To share with my family, I have to be mindful of the carbs, so I tried the Flourless Chocolate Cake from King Arthur Baking, substituting Baking Sugar Alternative for the granulated sugar.

I will admit hesitation. I'd tried baking with other sugar alternatives and well, to say I didn't like is an understatement. I ended up tossing them after a taste.  

Following the King Arthur recipe, I took a good look at the ingredients that I would use to increase the chances that I would like the taste.

For my first try, here are the ingredients that I used:

• Ghirardelli Semisweet Chocolate Chips
• Kerrygold Unsalted Butter
• King Arthur Baking Baking Sugar Alternative
• King Arthur Baking Expresso Powder
• Rodelle Gourmet Baking Cocoa (I purchased this at my local Costco)
• Nielsen-Massey Pure Vanilla Extract

The heavy cream was 36% fresh not Ultra-Pastuerized and pricy. It was worth it.

My chocolate glaze/ganache was not as smooth as it should have been. Let's see what I think, the next time I make it.

I also upgraded my equipment and tools, I purchased a new Chicago Metallic 8 inch cake pan and King Arthur Baking 8 inch parchment rounds, no cutting of parchment this time.