Dark Chocolate Lime Elegance
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 250.6
- Total Fat: 18.0 g
- Cholesterol: 106.3 mg
- Sodium: 154.2 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 1.3 g
- Protein: 4.7 g
View full nutritional breakdown of Dark Chocolate Lime Elegance calories by ingredient
Introduction
Rich, dark chocolate flourless cakes topped with luscious lime cream. Rich, dark chocolate flourless cakes topped with luscious lime cream.Number of Servings: 6
Ingredients
-
Dark Chocolate Flourless Cakes:
6 tbsp margarine-like spread
10 oz Lindt Excellence 70% Dark Chocolate
3 Eggs, seperated
3 tbsp Sugar
Lime Cream:
Lime Zest (Yield from 1 Lime)
Lime Juice (Yield from 1 Lime)
3 tsp Granulated Sugar
6 tbsp Fat-Free Cool Whip
Directions
Prep Time 10-15 Minutes
Cook Time 30-35 Minutes
-For Dark Chocolate Flourless Cakes:
--You will need: 6 (6 oz - 8 oz) Ramekins, 1 Large Baking Dish, and 6 Squares of Tin Foil (each large enough to tightly cover one ramekin).
--Make sure oven rack is centered in oven.
--Preheat oven to 350 degrees.
--Prep ramekins with non-stick spray.
--Melt chocolate and butter in a small cup or bowl in the microwave at 15 second intervals, stirring between intervals until melted and smooth. Add egg yolks to chocolate mixture and whisk until combined.
--In a seperate bowl, beat egg whites until soft peaks form. Add 3 tbsp granulated sugar and continue beating until stiff peaks form. Gently fold stiffened egg whites into chocolate mixture until combined. Evenly divide the mixture into the prepared ramekins and cover each ramekin tightly with tin foil, crimping the edges of the foil.
--Place ramekins into baking dish. Add enough hot water to baking dish so that the water reaches halfway up the ramekins. Do not let it reach the foil lids of the ramekins. Place baking dish in center of preheated oven and bake for 30-35 minutes. Cakes will be moist. (Standard cake testing for doneness does not work on these.)
-For Lime Cream Garnish:
--Zest one Lime into a small cup or bowl. Add 3 tsp granulated sugar to lime zest and mash together until well mixed and saturated with lime essence. Set aside.
--Place cool whip in a small cup or bowl. Squeeze the juice from the remainder of the lime into the cool whip and stir until mixed. Top each cake with a (1 tbsp) dollop of the cool whip mixture and sprinkle with 1/2 tsp of lime sugar. Serve warm or cool, in or out of ramekins.
--Substituting the Lime Cream with fat-free cool whip and any strongly-flavored fresh fruit is also a good alternative to this recipe. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LAONEILL.
Cook Time 30-35 Minutes
-For Dark Chocolate Flourless Cakes:
--You will need: 6 (6 oz - 8 oz) Ramekins, 1 Large Baking Dish, and 6 Squares of Tin Foil (each large enough to tightly cover one ramekin).
--Make sure oven rack is centered in oven.
--Preheat oven to 350 degrees.
--Prep ramekins with non-stick spray.
--Melt chocolate and butter in a small cup or bowl in the microwave at 15 second intervals, stirring between intervals until melted and smooth. Add egg yolks to chocolate mixture and whisk until combined.
--In a seperate bowl, beat egg whites until soft peaks form. Add 3 tbsp granulated sugar and continue beating until stiff peaks form. Gently fold stiffened egg whites into chocolate mixture until combined. Evenly divide the mixture into the prepared ramekins and cover each ramekin tightly with tin foil, crimping the edges of the foil.
--Place ramekins into baking dish. Add enough hot water to baking dish so that the water reaches halfway up the ramekins. Do not let it reach the foil lids of the ramekins. Place baking dish in center of preheated oven and bake for 30-35 minutes. Cakes will be moist. (Standard cake testing for doneness does not work on these.)
-For Lime Cream Garnish:
--Zest one Lime into a small cup or bowl. Add 3 tsp granulated sugar to lime zest and mash together until well mixed and saturated with lime essence. Set aside.
--Place cool whip in a small cup or bowl. Squeeze the juice from the remainder of the lime into the cool whip and stir until mixed. Top each cake with a (1 tbsp) dollop of the cool whip mixture and sprinkle with 1/2 tsp of lime sugar. Serve warm or cool, in or out of ramekins.
--Substituting the Lime Cream with fat-free cool whip and any strongly-flavored fresh fruit is also a good alternative to this recipe. Enjoy!
Number of Servings: 6
Recipe submitted by SparkPeople user LAONEILL.