150 g Salted Butter
6 oz. Dark Chocolate Bar(70% or over) - sugar free chocolate such as Lily's works for a completely sugar free option.
25 g Unsweetened Cocoa - must be dutch processed
150 g Allulose
1 Tablespoon Espresso Powder
4 eggs, room temperature, separated
100 g fine almond flour or hazelnut flour (I prefer hazelnut, but either work)
pinch salt
3 T Rum
Grease a 9" springform pan. Preheat oven to 350.
Melt the butter in a saucepan on medium, then remove from heat and break up the chocolate bar and add to melt. Mix in the cocoa powder and espresso powder. Let sit to bring to room temperature.
In another bowl, beat egg yolks with allulose until smooth and fluffy, about 3 minutes. Once chocolate is room temp, mix into egg mixture, add pinch salt and almond or hazelnut flour and rum. Mix to combine. Don't let this sit in a cool kitchen too long, it will firm up too much - proceed immediately to the egg whites.
Beat egg whites to medium peaks, you want it to be airy and hold a soft peak but not be dry. Mix about half the whites into the chocolate batter. Once that is fairly loose and mixed, fold in the remaining whites until completely combined.
Pour into prepared pan and spread to smooth, it's a pretty thick batter. Bake 350 for 25 - 30 minutes. You don't want to overbake. It's ready when a toothpick comes out with just a few crumbs. Let cool for 30 mins, then remove from pan.
In a coffee grinder or blender, blend 1 Tablespoon allulose to make a fine powder and sift over top of cake for a snowy appearance. Alternatively, to lessen sweetness, you can use cocoa instead for an all chocolate experience!
