Preheat the oven to 350 degrees F. Line a 9 inch spring form pan with parchement paper, or butter the pan very well and set aside.

In a micorwave bowl or small sauce pan melt the butter completely. Stir in the chopped chocolate and stir until melted. Set aside and allow it to cool.

Beat the egg whites with an electric mixer fitted with a whisk attachement. Beat the eggs until they have doubled in volume, slowly pour the monkfruit sweetener into the egg whites and continue beating until stiff peaks form. Set aside.

Check the chocolate and butter mixture and make sure it has cooled enough to stir in the eggs without cooking. Slowly stir in each egg yolk, whisking as you go. Fold in the cocoa powder, espresso powder, salt and vanilla extract.

Turn the electric mixer back on low and stir the stiffened egg whites as you pour in the melted chocolate mixture. As soon as the chocolate and egg whites have been combined stop the mixer. **Do not overmix and deflate the egg whites**

Pour the mix into the prepared springform pan. Bake for 25-30 minutes. The cake is done when it has risen, a thin crust has formed on top and the edges have begun to pull away from the side of the pan. The middle of the cake will still have a bit of wiggle.

Allow the cake to cool completely. The cake will deflate as it cools, this is normal. Sprinkle with cocoa powder and serve with whipped cream and fruit if desired.