Flourless Chocolate Cake Low Calorie Option
- Number of Servings: 10
Ingredients
3 squares(1 oz each) semisweet chocolate, chopped3 Tbsp Margarine(Butter)1 Tbsp instant espresso or any instant coffee2 Tbsp hot water4 eggs separated2 egg whites(additional)2/3 Cup Splenda or you can use real sugar3 Tbsp unsweetened Cocoa Powder1 tsp vanilla1/2 tsp saltThawed fat free toppping (optional)
1. Preheat oven to 300. Grease 9 inch spring form pan; line bottom with parchment paper.
2. Melt chocolate and margarine in small pan over low heat, stirring frequently; then cool. Dissolve espresso powder in hot water in small bowl.
3. Place 6 egg whites in large bowl; set aside. Beat 4 egg yolks in medium bowl on high speed for about 5 min or until pale yellow color. Add 1/3 cup sugar to yolk and beat 4 min or until mixture falls in ribbons from beaters. Slowly add melted chocolate and espresso at low speed just until blended. Beat in cocoa and vanilla until blended.
4. Add salt to egg whites; beat on high for 2 min, until soft peaks form. Beat in remaining 1/3 cup of sugar until stiff peaks form. Stir large spoonful of egg whites into chocolate mixture. FOLD chocolate mixture into egg whites until almost blended. Spoon batter into pan.
5. Bake 1 hour or until cake begins to pull away from side of pan. Cool on wire rack for 10 min; run thin spatula or knife around edge of cake. Carefully remove side of pan. Cool completely. Invert cake; remove bottom of pan and paper from cake. Cover and refrigerate for at least 4 hours. Served chilled with fat free whipped topping if desired.
Serving Size: 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PASTRYGEEK.
2. Melt chocolate and margarine in small pan over low heat, stirring frequently; then cool. Dissolve espresso powder in hot water in small bowl.
3. Place 6 egg whites in large bowl; set aside. Beat 4 egg yolks in medium bowl on high speed for about 5 min or until pale yellow color. Add 1/3 cup sugar to yolk and beat 4 min or until mixture falls in ribbons from beaters. Slowly add melted chocolate and espresso at low speed just until blended. Beat in cocoa and vanilla until blended.
4. Add salt to egg whites; beat on high for 2 min, until soft peaks form. Beat in remaining 1/3 cup of sugar until stiff peaks form. Stir large spoonful of egg whites into chocolate mixture. FOLD chocolate mixture into egg whites until almost blended. Spoon batter into pan.
5. Bake 1 hour or until cake begins to pull away from side of pan. Cool on wire rack for 10 min; run thin spatula or knife around edge of cake. Carefully remove side of pan. Cool completely. Invert cake; remove bottom of pan and paper from cake. Cover and refrigerate for at least 4 hours. Served chilled with fat free whipped topping if desired.
Serving Size: 10 pieces
Number of Servings: 10
Recipe submitted by SparkPeople user PASTRYGEEK.
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 6.2 g
- Cholesterol: 81.9 mg
- Sodium: 62.1 mg
- Total Carbs: 6.0 g
- Dietary Fiber: 1.1 g
- Protein: 3.8 g
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