Flourless Chocolate Cake
the Editors of Publications International, Ltd.
Flourless Chocolate Cake
Yield
Makes 12 servings
Ingredients
| 1 | cup heavy cream |
| 1 | cup plus 2 tablespoons sucralose-based sugar substitute |
| 12 | squares (1 ounce each) unsweetened chocolate, coarsely chopped |
| 4 | squares (1 ounce each) semisweet chocolate, coarsely chopped |
| 6 | eggs, at room temperature |
| 1/2 | cup strong coffee |
| 1/4 | teaspoon salt |
| 1/2 | cup chopped walnuts, divided |
| 1 | cup whipped cream (optional) |
Preparation
- Preheat oven to 350°F; set oven rack to middle position. Spray 8-inch round cake pan with nonstick cooking spray.
- Beat cream with 2 tablespoons sugar substitute in large bowl at high speed of electric mixer until soft peaks form; set aside.
- Place unsweetened and semisweet chocolate in large microwavable bowl; microwave on HIGH 2 to 3 minutes or until chocolate is melted, stirring after 1 minute and at 30-second intervals after the first minute.
- Beat eggs and remaining 1 cup sugar substitute in large bowl at high speed of electric mixer about 7 minutes or until pale and thick. Add melted chocolate, coffee and salt to egg mixture; beat until well blended.
- Fold whipped cream and 1/4 cup walnuts into egg mixture. Spread in prepared pan; sprinkle with remaining 1/4 cup walnuts. Place pan in large roasting pan; add enough hot water to roasting pan to reach halfway up side of pan. Bake 30 to 35 minutes or until set but still soft in center.
- To unmold, loosen edge of cake with knife; place serving plate upside down over pan and invert. Serve warm garnished with whipped cream, if desired.
Nutritional Information
| Serving Size: | 1/12 of recipe |
| Calories | 320 |
| Calories from Fat | 72 % |
| Total Fat | 30 g |
| Saturated Fat | 17 g |
| Cholesterol | 134 mg |
| Carbohydrate | 17 g |
| Fiber | 6 g |
| Protein | 8 g |
| Sodium | 100 mg |
Dietary Exchange
| Starch | 1 |
| Fat | 6 |
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