Chocolate cake
Dark chocolate and cocoa bring polyphenols and a deep flavor, while eggs add protein and help the cake set without flour. Ghee makes the texture silkier and more satisfying, and a small amount of erythritol softens the bitterness without sugar. The result is a quick keto dessert with a moist center that is easy to serve in small portions.
Heat the oven to 180°C and prepare a couple of small ramekins or one small ovenproof dish. Melt dark chocolate 85% (100 g) with ghee (100 g) over low heat until the mixture becomes smooth and glossy.
In a separate bowl, mix eggs (100 g), powdered erythritol (20 g), cocoa powder (5 g), and Himalayan salt (2 g). Pour in the warm chocolate mixture and stir quickly until everything is fully combined.
Divide the batter between the molds and bake for 8 to 10 minutes, until the top is set but the center still stays soft. Serve at once for a warm moist cake or cool it fully if you want a firmer texture.
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