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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 225.9
  • Total Fat: 14.7 g
  • Cholesterol: 88.2 mg
  • Sodium: 86.4 mg
  • Total Carbs: 24.7 g
  • Dietary Fiber: 2.1 g
  • Protein: 3.3 g

View full nutritional breakdown of Flourless Chocolate Cake calories by ingredient
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Flourless Chocolate Cake

Submitted by: PRINCESSNURSE
Flourless Chocolate Cake

Introduction

Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Not low calorie, but very rich so you could easily half the portion if you pair it with some berries on top. I also know someone who substituted splenda for the sugar and swore she couldn't tell the difference but I have never tried it. Perfect for chocolate lovers! Great for entertaining, deceptively easy to make. Perfect for people who can't have gluten. Serve warm with ice cream or whipped cream, or simply dusted with icing sugar. I flour the pan using cocoa powder so it won't leave white marks on the cake and keeps it totally gluten free. Not low calorie, but very rich so you could easily half the portion if you pair it with some berries on top. I also know someone who substituted splenda for the sugar and swore she couldn't tell the difference but I have never tried it.
Number of Servings: 10

Ingredients

    4 (1 ounce) squares semisweet chocolate, chopped
    1/2 cup butter
    3/4 cup white sugar
    1/2 cup cocoa powder
    3 eggs, beaten
    1 teaspoon vanilla extract

Directions

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.

In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.

Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user PRINCESSNURSE.






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