cocoa powder for dustingWoolworths Cocoa Powder is a good option
Instructions
Preheat the oven to 160 C/ 320 F fan forced and prepare an 8"/20 cm cake pan and line with paper
Melt the chocolate and the butter in a large bowl in a Bain Marie on the stove top or in short 15 sec bursts in the microwave, till melted
Separate the eggs. Whisk the egg whites with a pinch of salt on high until light and fluffy and set aside.
Place the sweetener and the boiling water (yes only 3 Tbspns) in a saucepan and heat until the sweetener dissolves.
Whisk the water/sweetener mixture into the chocolate mix till blended.
Add the egg yolks one at a time to the chocolate mix and whisk till incorporated before adding the next yolk. Allow the mix to cool to room temperature before folding through the egg whites.
Using a rubber spatula, fold the egg whites gently through the chocolate mix until combined. A few little spots of egg white in the cake mix won't be a problem.
Pour into your prepared cake pan and smooth off the top.
Bake for 45 minutes or until cake is cooked. through. If the cake is browning too much on the top, turn the temperature down. The cake will still be moist on the inside when cooked, but drier on the outside. Allow to cool before removing from the cake pan.
Once cool, dust with cocoa and serve with fresh whipped cream.
Cake can be stored covered, at room temperature for 4 days.
Notes
Recipe can be frozenThis is a very rich cake so keep servings small. Serve simply with a dollop of fresh whipped cream and/or some fresh berries.