Flourless Gluten-Free Chocolate Cake with Raspberries
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 254.4
- Total Fat: 10.1 g
- Cholesterol: 32.0 mg
- Sodium: 191.6 mg
- Total Carbs: 40.0 g
- Dietary Fiber: 3.0 g
- Protein: 5.1 g
View full nutritional breakdown of Flourless Gluten-Free Chocolate Cake with Raspberries calories by ingredient
Introduction
Two secret ingredients keep this butter-less chocolate cake moist and nutritious. Two secret ingredients keep this butter-less chocolate cake moist and nutritious.Number of Servings: 12
Ingredients
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1 1/2 cups semi-sweet chocolate chips
2 cups garbanzo beans (chickpeas) – cooked if fresh, drained if canned
2 eggs
1/2 cup egg substitute
1 cup sugar
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon baking powder
1 tablespoon powdered sugar
1/2 cup fresh raspberries
Directions
1. Place rack on middle level and pre-heat oven to 350 °F.
2. In a small bowl, melt chocolate in microwave oven on medium power for two minutes.
3. In food processor or blender, combine beans, eggs and egg substitute, blending on high for thirty seconds. Add chocolate, sugar, mayonnaise and baking powder and process until smooth.
4. Pour mixture into 9” heart shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean.
5. Cool and dust with powdered sugar and serve with fresh raspberries as a garnish.
Makes 8 servings.
2. In a small bowl, melt chocolate in microwave oven on medium power for two minutes.
3. In food processor or blender, combine beans, eggs and egg substitute, blending on high for thirty seconds. Add chocolate, sugar, mayonnaise and baking powder and process until smooth.
4. Pour mixture into 9” heart shaped non-stick baking pan or a round pan, baking for 45 minutes or until an inserted knife comes out clean.
5. Cool and dust with powdered sugar and serve with fresh raspberries as a garnish.
Makes 8 servings.
Member Ratings For This Recipe
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