one 12 ounce bag semi-sweet chocolate chips;
1 and 1/2 sticks salted butter;
1 cup Keystone Pantry Allulose:
1/4 cup sifted dark cocoa powder;
2 tsp. vanilla
1 cup chopped dark chocolate;
1/2 cup heavy whipping cream;
1 tsp. vanilla
Cake: Preheat oven to 375 degrees. Line a 9 inch round baking pan with parchment paper. Generously grease with butter. Place the butter and semi-sweet chips into a microwave safe bowl Heat for one minute. Stir. Heat for 15 additional seconds if necessary, until fully melted. Add the eggs. Use a whisk to combine. Add the sifted cocoa powder, KeyStone Pantry Allulose, and vanilla. Use a large spoon to stir until ingredients are thoroughly mixed. Pour into the pan. Bake for 45-50 minutes, or until cake is fully set. You might see some slight cracking, which is normal with this recipe. The inside with be the consistency of a fudge-like brownie. So the cake will be moist, but should be fully set. The cake will also be flatter than normal, due to the absence of flour. It may even appear slightly sunken in the middle. But don't worry! The ganache will cover the top for a pretty presentation! Plus, it saves you to trouble of leaving the cake! Place cake on a wire rack to cool for 15 minutes. Invert onto a serving plate. When cake is completely cooled, prepare the ganache.
In a medium sauce pan, heat the heavy cream over medium heat. Just when it comes to a boil, remove from burner. Add the chopped dark chocolate and vanilla. Whisk until smooth. Pour ganache over the cake, starting from the center. Use a spatula or spoon to spread to edges. Cut cake into slices when ganache is hardened.