You can have your cake and eat it
too - even on a diet! This low carbohydrate and low calorie chocolate cake will
satisfy your chocolate carving while on your diet. I created this recipe
because I want a low carbohydrate chocolate dessert for myself. Just
watch your portion size.
For more great Low Fat Recipes, Low Calorie
Recipes, Low Carbohydrate Recipes, and Diabetic Recipes, check out
Diet Recipe Index. Also check out my
Nutritional Chart for fat grams, fiber grams, carbohydrate grams, and calories for all your favorite foods.
Flourless Chocolate Cake Recipe:
Yields: 12 to 16 servings
Prep time: 15 min
Cook time: 20 min
dark chocolate (65% to 70% cocoa), room temperature and chopped into pieces
1/2 cup butter, cut into small cubes
eggs, room temperature and separated
1/3 cup granulated sugar
1/3 cup Splenda
1 teaspoon pure vanilla extract*
1 teaspoon powdered (confectioners) sugar, for garnish
* I sometimes substitute a coffee liqueur for the vanilla extract. Be creative!
Preheat oven to 375 degrees F.
In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the water), combine the chocolate and butter and let stand, stirring
occasionally, until smooth and melted. Learn different techniques for
How To Melt Chocolate.
In a medium-size bowl, combine the 6 egg yolks, sugar, and Splenda. Add the melted chocolate/butter mixture and vanilla extract and stir to combine.
IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a moist airy
In a large bowl, whip the 6 egg whites until firm. Add 1/3 of the whites to the chocolate mixture and stir to lighten the batter. Gently fold in the remaining
egg whites until just blended and no streaks remain. Finish by using a rubber spatula to ensure that the heavier mixture at
the bottom is incorporated.
Scrape the batter into a non-stick 10
springform pan and smooth top with the spatula.
Bake approximately 20 minutes or until just set (do not overcook). Remove from oven and let
cool. Cake will collapse some while cooling. See photos below:
To Unmold: Run a thin metal spatula around the side of the cake and release the sides of the springform pan. The chocolate
cake will store up to 2 weeks refrigerated. Do not freeze because it changes the texture.
When ready to serve, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been
dipped in hot water. Dust with sifted powdered sugar before serving.
Makes 12 to 16 servings.