Gluten free, dairy free, low carb, flour free chocolate cake - Amazing!
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 143.2
- Total Fat: 10.1 g
- Cholesterol: 95.7 mg
- Sodium: 40.0 mg
- Total Carbs: 13.2 g
- Dietary Fiber: 2.4 g
- Protein: 5.1 g
View full nutritional breakdown of Gluten free, dairy free, low carb, flour free chocolate cake - Amazing! calories by ingredient
Introduction
I could not believe it until my daughter made these. She has a LOT of allergies and her friend baked her a chocolate cake. Only eggs, sugar, chocolate and vanilla. A dark chocolate cake in texture and taste with chocolate mousse type topping! I could not believe it until my daughter made these. She has a LOT of allergies and her friend baked her a chocolate cake. Only eggs, sugar, chocolate and vanilla. A dark chocolate cake in texture and taste with chocolate mousse type topping!Number of Servings: 12
Ingredients
-
6 oz baking chocolate (6 squares)
3 Tablespoons water
6 eggs separated
.5 tsp vanilla
.25 cup granulated sugar
Tips
Note that this is a VERY dark chocolate taste and since it has to chill overnight you have to make it ahead... but my daughter used her blender and it was super fast to make the beaten eggs!
Directions
Melt chcolate and stir in 3 Tablespoons of water.
Beat egg yolks until firm.
Stir in sugar and chocolate and vanilla
Beat egg whites until stiff peaks form.
Fold one quarter of the egg whites at a time into the batter.
Grease an 8" pie plate or line muffin tins with paper. Pour the 3 cups of the batter into pie plate or muffin cups.
Bake at 350 for 25 minutes until puffy and firm to the touch.
Remove from oven. Cool the "cake" and the remaining batter for 15 minutes then refrigerate for one hour. THIS IS IMPORTANT! Pour remaining chiled batter over the cake or muffins and then refrigerate overnight. The "mousse" takes a while to firm up but trust me! We ate the last of these after 3 days and they were cake like all the way through.
Serving Size: Makes 1 9" cake but we made them in 9 muffin tins
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTYNA7.
Beat egg yolks until firm.
Stir in sugar and chocolate and vanilla
Beat egg whites until stiff peaks form.
Fold one quarter of the egg whites at a time into the batter.
Grease an 8" pie plate or line muffin tins with paper. Pour the 3 cups of the batter into pie plate or muffin cups.
Bake at 350 for 25 minutes until puffy and firm to the touch.
Remove from oven. Cool the "cake" and the remaining batter for 15 minutes then refrigerate for one hour. THIS IS IMPORTANT! Pour remaining chiled batter over the cake or muffins and then refrigerate overnight. The "mousse" takes a while to firm up but trust me! We ate the last of these after 3 days and they were cake like all the way through.
Serving Size: Makes 1 9" cake but we made them in 9 muffin tins
Number of Servings: 12
Recipe submitted by SparkPeople user JUSTYNA7.