A rich, flour-free and virtually sugar-free version of the classic.
Cook time: 30 Minutes
Prep time: 20 Minutes
Idle time:
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Ingredients
- Butter Flavored Cooking Spray
- 3 1/2 oz semi sweet baking chocolate
- 3 tbsp Unsweetened Cocoa Powder
- 1/2 cup ground walnuts
- 1/3 cup SPLENDA® No Calorie Sweetener granulated
- 1/2 cup Sour Cream
- 2 Egg Yolks
- 5 Egg Whites
- 1/2 tsp Vanilla Extract
- 1 tbsp powdered sugar
Instructions
- Preheat oven to 350°F.
- Lightly coat 9-inch springform pan with butter-flavored cooking spray.
- Chop chocolate into 1/4 oz pieces and place in microwave-safe bowl. Microwave on medium high for 30 seconds. Remove bowl and stir chocolate. Return to microwave for 15 seconds, remove and stir. Repeat until chocolate is smooth and melted.
- Scrape into medium size mixing bowl.
- Stir in cocoa powder, walnuts, sweetener, sour cream, egg yolks, and vanilla extract.
- In bowl of electric mixer, beat egg whites on high until stiff, glossy peaks form.
- With spatula, first stir in 1/4 of the egg whites into batter to lighten it. Then carefully fold in remaining egg whites.
- Pour batter into prepared springform pan, using spatula, and gently smooth top.
- Bake for 30 minutes and let stand until cool.
- Loosen edges of pan and remove cake. Cake will deflate.
- Dust with powdered sugar, and serve
Additional information
Nutrition Facts
Flourless Chocolate Cake Recipe
Amount Per Serving
Calories 161
% Daily Value*
Sodium 42mg
2%
Total Carbohydrates 12.5g
4%
Dietary Fiber 2g
8%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
Serve with a scoop of low-carb vanilla ice cream, and garnish with a fresh strawberry or raspberries.
Nutrition Facts
Flourless Chocolate Cake Recipe
Amount Per Serving
Calories 161
% Daily Value*
Sodium 42mg
2%
Total Carbohydrates 12.5g
4%
Dietary Fiber 2g
8%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
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Serve with a scoop of low-carb vanilla ice cream, and garnish with a fresh strawberry or raspberries.
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