Preheat the oven to 325º Fahrenheit and generously grease an 8 inch springform cake pan and line it with parchment paper.
Combine the butter and unsweetened baking chocolate in a small saucepan and place it on medium-low heat. Kept stirring, until melted. Keep aside to cool.
In another bowl, combine the almond flour, cocoa powder, espresso powder and the baking soda. Mix well.
In another large bowl combine the low carb sweetener and the eggs. Beat it on high speed for 3 to 4 minutes till pale and fluffy.
Add the cooled melted butter-chocolate mixture. Beat for another minute.
Now add the almond flour-cocoa powder mixture and gently mix in with a spatula. The batter will be thick.
Spread the batter into the prepared pan as evenly as possible.
Bake for 30 minutes.
Let it cool inside the pan for about 2 hours.
Make the ganache glaze:
Place the chocolate chips in a heat-safe bowl.
Heat the heavy whipping cream over medium heat until it is hot. There should be steam and tiny bubbles on the sides but it should not be boiling.
Take it off the heat and pour over the chocolate chips.
Leave it undisturbed for 5 minutes and then gently stir the chocolate till its all melted into a smooth and silky ganache. Keep aside the ganache for 10 minutes, to cool down.
Add the ganache glaze on top the cooled cake and tilt and tap the pan to evenly spread the glaze.
Chill the cake in the fridge for an hour.
Open the springform pan and take out the ring.
Dust it with a low-carb powdered sweetener and decorate with berries.
Slice and serve.
Keep the leftovers, tightly covered, in the fridge.
The calories shown are based on the cake being cut into 9 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**