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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
my
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
Recipe Type:
Cake,
Chocolate,
Dessert,
Diet
Yields: 12 to 16 servings
Prep time:
15 min
Cook time: 20 min
Ingredients:
7 1/4-ounces
dark chocolate (65% to 70% cocoa), room temperature
and chopped into pieces
1/2 cup butter, cut into small cubes
6 large
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!
Preparation:
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
texture.
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.
 Flourless Chocolate Cake - Nutritional Information
I cannot guarantee the accuracy of the below
information. All information is intended for your general knowledge only and is not a
substitute for medical advice or treatment for specific medical conditions. You should
seek prompt medical care for any specific health issues and consult your physician before
starting a new fitness regimen. |
|
Item |
Amount |
Fat Grams |
Carbohydrate Grams |
Calories |
|
chocolate, dark |
7.25 ounces |
87 |
101.5 |
1232.5 |
|
butter |
1/2 cup (1 stick or cube) |
92 |
0 |
813 |
|
eggs |
6 large |
15 |
3.6 |
450 |
|
sugar |
1/3 cup |
0 |
66 |
259 |
|
Splenda |
1/3 cup |
0 |
0 |
0 |
|
Recipe
Totals |
|
194 |
171 |
2754.5 |
For 12 servings:
Per Serving - 16 fat grams,
14 carbohydrate
grams, 229.5 calories
For 16 servings:
Per Serving - 12 fat grams,
10.6 carbohydrate
grams, 172 calories
|
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