• Preheat oven to 350 degrees F
• Prep a 8 inch springform pan by lining the bottom with a circle of parchment paper. Grease the sides of pan with a thin coat of butter or oil. Wrap the outside of the pan with 2 sheets of aluminum foil and set into a pan larger than the springform pan. (see post for detailed instructions to avoid water from getting in) Bring a kettle to boil or ready a pot of boiling water.
• In a separate large mixing bowl add eggs and erythritol. Beat together until mixture doubles in size. (best to use a hand mixer for this step)
• In a microwave safe bowl add chocolate chips and butter. Microwave on high, every 30-seconds stirring in between until they are melted. Fold melted chocolate into eggs. Add vanilla extract, 1/2 of the cocoa powder, and salt. Continue to fold until mostly combined, add remaining cocoa powder.Be careful. You do not want to overmix the batter and allow it to lose its volume. So be very gentle.
• Pour mixture into springform pan. Put springform pan into a large pan with edges. Carefully pour in enough boiling water to come at least halfway up the sides of the springform pan. Bake for 35-40 minutes, or until cake forms a thin crust on top.Cake should be firm in the middle when done. Pull cake out and allow to cool to room temperature before removing the springform sides.

Chocolate Ganache

• In a microwave safe bowl melt chocolate chips and butter together, stirring every 30 seconds until chocolate and butter are melted. Slowly stir in cream. Spoon warm chocolate ganache over cake and enjoy!