1 cup grass-fed butter, salted, cut into pieces
12 oz 100% dark chocolate bar, broken into pieces
3/4 cup erythritol
1/2+ cup maple syrup
4 tbsp water
5 eggs, separated
Preheat oven to 325.
Place the butter and chocolate in a large glass bowl
Put the sweeteners and water into a small sauce pan and bring to a bubbled simmer
Pour syrup over the better and chocolate and stir until they have melted
Stir in egg yolks one at a time
Set aside and let mixture cool
Put the egg whites and salt in a large bowl and whisk to a firm meringue- not too dry.
Fold the meringue one-third at a time
Pour into an 8-inch spring form pan or 8 inch cake pan
Bake for 55-60 min.
Leave to cool for at least 30 minutes… unless you can’t help yourself
**for a dairy free version, use ghee and a vegetable shortening made from palm oil
**to make a little sweeter, use a 60-70% dark chocolate or a combo of both