Keto Chocolate Cake | Flourless Chocolate Cake | Headbanger’s Kitchen

Horns up and welcome to a brand new episode
of Headbangers Kitchen. Now very recently I posted a photo on my Instagram account
of this delicious Keto chocolate cake. Remember that? Do you even follow me on
Instagram? If you don’t follow me I’m @Demonstealer. Anyway, this cake was made by my amazing girlfriend Deepti, who refused to be on the show by the way. But you can
follow on Instagram as well she’s @Deeabolique and she made this fabulous chocolate Keto cake, so we decided we’re going to make it for you guys on today’s
episode. So let’s go and make that delicious Keto chocolate cake. Now for this recipe we’re going to need 200 grams of dark chocolate, and you’ve gotta make
sure it’s really dark so that it doesn’t kick you out of Keto, 100 grams of
butter, 100 ml of cream, 5 tablespoons of Truvia or whatever sugar-free
substitute you use and 4 eggs separated into yolks and whites. Now
it’s time to make this Keto chocolate cake and I think a lot of you might be
wondering, is this going to kick me out of ketosis because the Lindt chocolate or
any chocolate that you’re using has some amount of sugar, but if you eat one slice
a day, you’re fine. So I’m going to put the macros for the first time in the
description box below, do check it out. Anyway enough jibber-jabber and wabble wabble. Let’s go and talk about the cake; let’s go make the cake actually. So we’re going to
start by greasing our cake tin first and foremost–make sure you have a nice cake tin. This is a 7-inch tin because I want the cake to be nice and high but
if you use a larger pan, no problem. It’s just that your cake will be a little
flatter, probably. Once you’re done with that we’re going to preheat our oven to
about 150-160 degrees celsius and get preheated, basically. Preheating your oven is very
important. The next thing we’re gonna do is gonna get a double boiler going and
that’s basically to melt the chocolate. If you don’t want to do this, you can
microwave the chocolate in bursts of 30 seconds so we started the double boiler and chocolate is slowly melting and we’re going to add our butter to this
now. 100 grams of butter and let that melt slow and steady keep giving it a stir every now and then– you want it to be nice and smooth You know, chocolate is quite temperamental, to be honest, so be careful with it. Once you’ve got a nice
consistency there, we’re going to add in our cream and give that a good mix as well.
Now that the cream is also well incorporated, we’re going to take it off the
stove and we’re going to add in the Truvia. Now, if you don’t have Truvia, you can
use Stevia or any other sweetener that you like; just ensure that you taste the
mixture constantly so you know that it’s sweet enough to your liking. So, anyway, now that this is done we’re
going to keep this mixture aside and let it cool for a bit because if you add
your egg yolks now it’ll become scrambled eggs so put it on the side and let it cool. And it’s time to whip up our egg whites. Now I’m whipping it up without cream of tartar, but if you have some you can add a pinch of it. Alternatively, you can add a pinch of
salt here as well and you can also, I believe, add two drops of lime juice, that
does the job as well of stabilizing the egg whites. You want to whip it to stiff
peaks, basically, and once that’s done it’s going to be incorporated into
the chocolate mixture. But before that it’s time to add our egg yolks to the
mixture now. We’re going to add in one egg yolk at a time into our chocolate mixture and you want this to emulsify, that is the idea here,
which is why we’re adding one yolk at a time. So slowly incorporate them one
at a time and finally at the end of it you have a lovely, delicious, rich, smooth
and creamy looking chocolate. For the final step of this we’re going to add a
third of the egg whites and then we’re just going to whip them in so that you have a nice
smooth mixture. This is just to loosen up the entire
thing and then we’re going to add the remaining and whites in two batches and
we’re going to slowly fold it in, so you want to see the motion, it’s a nice folding
motion. Don’t get impatient and get aggressive
with it– fold it in. And that’s it! Your cake mixture is done. Now it’s time
to pour it into the cake tin. Oh look at that, that looks so delicious. Once that’s done you want to smoothen
out the top of it, so it looks nice and clean, and now we’re just going to put it
in the oven for about 30 minutes, or till the center is cooked and not jiggling. And
that’s it! Look at that, oh my god, does that look
heavenly or does that look heavenly? Of course, don’t be impatient, wait for the cake to cool
before you do all the cutting and portioning out, but yeah that’s it. Your keto chocolate cake is ready. Here it is, my friends. The cake. It’s been
cooled down and I can’t wait to dig in. You know, being on Keto, dessert is one of
the things that you miss so this I hope it’s great Oh man, oh wow that is a beautiful hit
of dark rich and sweet chocolate and I can’t describe… and this is still
slightly warm so it’s got that little fudgy vibe to it and I can’t wait to put this
in the fridge and let it cool down because I love cake cold for some
reason. Am I the only one? Do you like your cake cold or hot?
But this is to die for! Look at that texture! It’s so good. You guys please try this, let me know
what you think of it, let me know how it turns out. I wanna hear from you. And you
know what, if you’re not following me on Instagram yet follow me @Demonstealer and, of course,
Deepti, whose recipe this is, is @Deeabolique Follow us both and we’ll bring you more
Keto recipes. So till the next time, cheers and keep cooking. See you soon! Oh, and remember, one piece a day only, or you will probably go over your required carb limit for the day. I put the macros in
the description below, make sure you check it out. It’s also on MyFitnessPal, so
yep, good luck guys, cheers!

100 thoughts on “Keto Chocolate Cake | Flourless Chocolate Cake | Headbanger’s Kitchen

  1. Great recipe! I would add a little bit of espresso to enhance the chocolate and I might eat mine with a few raspberries. I’ll have to give those recipe a try thanks

  2. I just made the cake, worked out very good. Mis some kind of flower like almond. Pitty that the cake deflates after letting cool like i saw in the video aswel.

  3. I made this recipe and turned so bitter because the chocolate and was not so creamy and fluffy. Looks like a brownie. I did no do much for me. Keto Desserts are difficult to find one that is tasty 😐

  4. made this cake a week back …and had to come back to tell u guys how ammmaaazing it turned out
    just a couple of tips i wanna help out my fellow indians with to make this cake a little cheaper for us
    i used a mix of amul sugarfree and bitter chocolate rather than lindt
    i used erythritol instead of zevia
    and btw dis is good for the gluten intolerant foodies

  5. Hi Sahil! This chocolate cake is killer! It’s is the first recipe of yours that I’ve made. It’s absolutely dope! It rose beautifully. I made some Keto cream cheese frosting to go with it. Enjoying a second slice now with a hot cup of tea! Thank you!!

  6. This looks yummy.. only because theres no almond flour or coconut flour to destroy a perfectly good chocolate cake.. will try this..

  7. Hi from Italy! Thanks for this recipe! I have made this delicious cake and I liked it very much! 😍 however I added salt, vanilla and 1/2 tsp of xantan gum and I used a plumcake tin (with parchment paper) instead of a round one. I used 95% chocolate so I had to increase the quantity of (powdered) erythritol. It was perfect! Next time I'd like to add some instant coffee.. 😉

  8. I will try your recipe soon because its look great. I have tried also one another recipe before at with Vegan, Keto option in order to keep my MACROS in limits. It was also super tasty. Thanks for sharing your recipe….Stay healthy!!! Sara

  9. Hi Sahil. We don’t have sugarfree chocolate in my country (and Lindt is way too expensive).. Can I try this with cocoa powder? If so, how much of it? Thank you! ♥️

  10. am i seriously watching an indian metalhead cooking an aesthetically pleasing keto chocolate cake?
    btw, amazing work man, keep it up

  11. Wow! Wow! Wow! Totally trying this! And yes some folks prefer their cake cold, my Husband does. You should give your lady some extra love because I just subscribed to your channel bro! Awesome!

  12. What can one use instead of baking powder?i just can’t stand the eggy smell and taste of baking’s for when I make keto breads or bun..

  13. You should try listening to some real cooking music… Amon Amarth, Yoms Viking of Berserker… oh and the cake looks amazing

  14. I enjoy your humour but the music is soul destroying – or is that its purpose – I am not yet at the point in the video of seeing the cake made and I am ready to turn off because of the music

  15. I’m making some frosting for this too. Making this over the weekend. I already have so much sweets in my fridge( keto) lol

  16. I can't help it, I get giggly every time you say "Jibber Jabber". Your videos make me so happy. I have also tried your Peanut Butter Chicken and I had a food induced Aneurgasm. Thank you for that!

  17. น่าจะบอกสูตรใต้ภาพด้วย ใครพอซับไทยให้หน่อยย ขอ สูตรร

  18. That Lint Chocolate that you are using has Sugar in it. Read the ingredients before you start preaching to people about Keto diet.

  19. Can you post a link of a cream product for this cake, please? It’s like Philadelphia cream cheese? Thanks!
    P.S: I plan to do it for my birthday!! Can I add some peanut butter to it? If so, what’s your recommendation?

  20. I couldn’t focus with that music in the background.. it sounded like to much for the vid.. cake looks good tho

  21. For someone who had been on a keto diet for a few months, this cake was magical. It was rich with dark chocolate and a bit fudgy, but still light and delicate. A dollop of whipped cream would make it perfect.

    If you use warm cream, the chocolate mix won’t split on you.

Leave a Reply

Your email address will not be published. Required fields are marked *