World's Best Keto Chocolate Cake

Step 1Preheat oven to 170 °C/ 340 °F (conventional), or 150 °C/ 300 °F (fan assisted). Line the base and sides of a 20 cm/ 8" springform pan with non-stick baking paper.

Step 2To make the cake, roughly chop the chocolate and the butter, and add in a saucepan over low heat. Stir until melted. Add the vanilla and stir through.
Note: If you are sensitive to the bittersweet taste of dark chocolate, make sure you use the one you have tried before and liked. Alternatively, you can use sugar-free dark chocolate, which tends to be milder, or sugar-free milk chocolate.

Step 3Add the erythritol, almond meal and cacao to a bowl and stir to combine. Add the eggs and stir through until combined.

Step 4Slowly pour in the chocolate mixture, stirring until it’s all mixed through and smooth.

Step 5Pour into the prepared tin and cover with foil. Bake 40-45 minutes or until firm to touch on top.

Step 6Remove the foil and allow the cake to cool completely in the tin.

Step 7To make the ganache, add all ingredients to a small saucepan (you can use the same one as before to reduce washing up!), and melt over the lowest possible heat, stirring constantly.

Step 8Set aside and let it cool down or chill in the fridge for 10-15 minutes. Stir to combine before frosting the cake. Worried that your ganache may split? Check our tips in the recipe above!

Step 9To serve, remove the chilled cake from the fridge. Spread the ganache on with a knife.

Step 10Lasts up to 5 days in a sealed container at room temperature. Freeze for up to 3 months (slice and separate each slice with a piece of parchment.)