Flourless Chocolate Cake
 low fat - low carb - low calorie recipe
 

Flourless Chocolate CakeYou 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.

Check out more of Linda's favorite Chocolate Recipes and Cake Recipes.

Flourless Chocolate Cake

7 1/4-ounces dark chocolate (65% to 70% cocoa), room temperature & chopped into pieces
1/2 cup butter, cut into small cubes
6 large eggs, room temperature and separated
1/3 cup 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. (The mixture can be melted in the microwave on high power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted).

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 CakeFlourless 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 21.7 101.5 3105
butter 1/2 cup (1 stick or cube) 99 0 900
eggs 6 large 15 3.6 450
sugar 1/3 cup 0 66 259
Splenda 1/3 cup 0 0 0
Recipe Totals 137.7 171 4714

For  12 servings:
 Per Serving - 11.3 fat grams, 14 carbohydrate grams, 392 calories

For 16 servings:
 Per Serving - 8.6 fat grams, 10.6 carbohydrate grams, 294.6 calories