Ingredients
Scale
- 4 oz (112g) unsweetened baking chocolate, coarsely chopped
- 1/2 cup (227g) unsalted butter
- 2 tbsp (30g) water
- 3/4 cup (180g) cup-for-cup sugar substitute, divided
- 2 tbsp (11g) unsweetened cocoa powder
- 1 tsp (4g) vanilla extract
- 6 large (300g) eggs, room temperature
Directions
- Heat oven to 325°F. Grease an 8-inch spring form pan and line the bottom with parchment paper; grease paper and set aside.
- Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add ¼ cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined.
- In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining ½ cup sugar substitute and beat until combined, 1 minute. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined.
- Pour batter into prepared pan, smoothing top. Bake until evenly risen and almost set, 40-45 minutes (it will look like a brownie). Cool completely on a wire rack. To serve, run a knife around edge of pan and remove rim. Cut into 12 pieces and serve with whipped cream (optional).