My Flourless Chocolate Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup sugar free chocolate syrup6 eggs, separated1 cup Splenda1/2 cup xylitol1 cup Hershey's unsweetened cocoa1 tbsp espresso granules1 tbsp coffee1 tbsp vanilla extract1 tbsp ground cinnamon4 tbsp butter, melted
Preheat oven to 325 degrees. Butter a 9x12 rectangular pan. Combine the chocolate syrup, unsweetened cocoa, splenda, xylitol, and egg yolks. Mix the espresso, coffee, cinnamon and vanilla extract and add mixture to chocolate. Add melted butter. Separate the eggs and place the eggs white in a mixer; mix until medium peaks. Continue beating egg whites at high speed and add chocolate mixture until combined. Pour into prepared pan and bake for 40-45 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool for 15 minutes and invert on cooling rack and allow to cool for 15 minutes. Place on serving place. Goes well with whipped cream.
Has approximately 4.2 net grams.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user DIANELEARN.
Has approximately 4.2 net grams.
Serving Size: 12
Number of Servings: 12
Recipe submitted by SparkPeople user DIANELEARN.
Nutritional Info Amount Per Serving
- Calories: 205.1
- Total Fat: 7.0 g
- Cholesterol: 102.8 mg
- Sodium: 95.9 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 3.3 g
- Protein: 5.1 g
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