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A decadent, guilt free chocolate cake without flour or sugar.
材料
做法
- Pre-heat oven to 350° F (175° C).
- Coat a 9" springform pan with butter-flavored cooking spray.
- In bowl of an electric mixer, beat egg whites on high until stiff, glossy peaks form.
- Microwave chocolate in microwave-safe bowl on high for 1 to 2 minutes. Stir until smooth.
- Scrape into a mixing bowl. Stir in cocoa, nuts, Splenda, sour cream, eggs, and vanilla extract. With a spatula, fold in egg whites.
- Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool.
- Loosen edges of pan and remove cake. Cake will deflate.
- Note: if you'd like, serve warm with low carb ice cream or fresh whipped cream, or simply dust with icing sugar.
822个用户收藏这个菜谱。
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 评论
I think eliminating the walnuts ( and their calories ) and underbaking after refridgerating would make a brownie of sorts. You could always sprinkle with splenda if it was not sweet enough. I like dark chocolate so it is good for me!
2017年01月2日 会员：: Annyoakly
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I'd avoid spelenda at the cost of my life its another artificial sweetener that deserves its death promoting properties..Use Stevia or any other "all natural" sweetener to live though many more deserts
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No flour? This is awesome! This is genius. A chocolate cake without as many carbs or unhealthy white flour!
2012年01月30日 会员：: chantelb
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This is really bitter chocolate which my husband loves---agree that the raspberries are necessary and the chilling in the fridge as well plus a dollop of FF cool whip perhaps would help it a bit.
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this was delicious. I used pecans and egg beaters, wonderful
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I made this last night but it came out very dry. I couldn't eat it with out having something to wash it down with. It smelled great while cooking but very disappointed with the taste. I am going to try this recipe again but tweek it a bit to help it retain some moisture.
2010年12月16日 会员：: MaryO102607
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I have made this before (slightly different recipe) and I found it is delicious, but can be improved by chilling overnight (the texture becomes very stodgy and satisfying) and adding berries, especially raspberries, to the bottom of the pan, before you pour on the cake mixture. The sweet/tart taste cuts really nicely through the bitter chocolate. If you want something a little sweeter, then try soaking some currants or dried apricots in apple juice over night and using them instead of the raspberries. If you do use fruit, then place a plate in the bottom of the oven, as sometimes spring form cake tins can leak.
2010年10月26日 会员：: buttercreambunny
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Maybe I still have an overactive sweet tooth? This was wayyyy to bitter for my taste. YUK :(
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Good! But somehow I think I cooked it a little too much. It was slightly dry. To fix I drizzled some sugar free chocolate syrup. Delish, but definitely will add more splenda next time.
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Not exactly the Ancient European diet type of food, but it looks very dietetic with the splenda option, and I can eat it with my wheat allergies.
2010年06月1日 会员：: Runesinger
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低热量、无胆固醇的菜肴。
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美味又容易做的湯。
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营养总结:
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Flourless Chocolate Cake的每一食用份量含有189卡路里
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热量分解： 69% 脂肪, 16% 碳水物, 15% 蛋白质. |
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营养成分
食用量
每份
能源
791 千焦
189 千卡
蛋白质
7.78克
脂肪
16.34克
饱和脂肪
7.374克
多不饱和脂肪
3.741克
单不饱和脂肪
2.092克
胆固醇
59毫克
碳水化合物
8.5克
糖
0.52克
纤维
3.2克
钠
60毫克
钾
135毫克
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热量分解：
碳水化合物 (16%)
脂肪 (69%)
蛋白质 (15%)
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