ArcaMax

1-3/4 sticks of butter
6 oz of bittersweet chocolate. 70 percent cacao. Chop the chocolate fairly fine.
1/4 cup of ZSweet, Swerve or Allulose
5 large cold eggs
3 Tbl of all purpose flour
pinch of salt

Instructions:

Preheat the oven to 400 degrees. Generously butter a nine-inch spring-form pan and dust lightly with flour.

Melt the butter and chocolate in a heavy sauce pan over very low heat. Then remove from heat and whisk in each egg, one at a time. Or instead of whisking you can add each egg and just put your mixer on low and run it for three to four seconds per egg addition. Then turn it off and add the next egg and so on.

Put in the Truvia and stir vigorously two or three times about five strokes each, (or run your mixer again about five seconds) and then gently fold in the flour and salt. Pour the batter into the pan and then hold the pan about three inches above the kitchen counter and drop it on top of the counter. Thwack. This process breaks up air bubbles in the cake.

Bake about 15 minutes or until a knife inserted in the middle comes out clean. You might want to put a cookie sheet under the pan (next shelf down) in case a bit of butter oozes out.  That way it won’t hit the bottom of your oven and burn. Don’t be surprised if you see butter bubbles around the edges or that the cake might be very puffy in places and look uneven. This is fine. The cake will settle as it cools and will have a cross between brownie and fudgy consistency.

After the cake cools on the counter, run your knife along the edges of the cake to loosen it and then unmold. Slide it onto a platter to serve.

You can serve this with a dessert sauce/cream or fresh berries. Or even just dense and straight. Pieces don’t need to be big. About 1.5 inches across the back is probably plenty. Store leftovers in the refrigerator.

Enjoy!
Cheers,
Zola