Flourless Chocolate Cake

Flour less Chocolate Cake
Recipe type: Desserts
Prep time: 
Cook time: 
Total time: 
Serves: 10
Gluten free. Remarkably rich. Low fat.
  • ½ cup Dutch process cocoa
  • ¾ cup packed light brown sugar
  • 3 tablespoon flour
  • 2 tsp instant espresso powder
  • ⅛ teaspoon salt
  • Pinch pepper
  • ¾ cup fat-free milk
  • 1 teaspoon vanilla
  • 2 oz unsweetened, or bittersweet chocolate, chopped
  • 2 oz semisweet chocolate, chopped
  • 1 egg
  • 3 egg whites
  • ⅛ teaspoon cream of tartar
  • ⅓ cup granulated sugar
  • Rich Chocolate Frosting
  • 2-3 teaspoon butter, softened
  • 1 cup powdered sugar
  • 3 tablespoons Dutch process cocoa
  • ½ teaspoon vanilla
  • 2-3 tablespoons fat-free milk
  • Mix margarine, powdered, sugar, cocoa and vanilla with enough milk to make thin spreadable consistency.
  1. Combine cocoa, brown sugar, flour, coffee granules, salt, and pepper in medium saucepan
  2. Gradually stir in milk and vanilla to make smooth.
  3. Heat over medium heat, stirring frequently, until mixture is hot and sugar dissolved (do not boil).
  4. Remove saucepan from heat; add chocolate, stirring until melted.
  5. Slowly whisk about ½ cup chocolate mixture into egg
  6. Whisk egg mixture back into saucepan. Cool to room temperature.
  7. In medium bowl, beat egg whites until foamy
  8. Add cream of tartar and beat to soft peaks.
  9. Continue beating, gradually adding sugar until stiff, but not dry, peaks form.
  10. Stir about ¼ if the egg whites into cooled chocolate mixture
  11. Fold chocolate mixture into remaining egg whites.
  12. Lightly grease bottom and sides of 9-inch round cake pan; line bottom of pan with parchment paper. Pour batter into pan.
  13. Place pan in large roasting pan on center oven rack; add 1 inch hot water.
  14. Bake cake at 350ºF until just firm when lightly touched, 25 to 30 minutes (do not test with toothpick as cake will still be soft in the center).
  15. Cool completely on wire rack; refrigerate, covered, 8 hours or overnight.
  16. Loosen side of cake from pan with sharp knife. Remove from pan and peel off parchment. Place on serving plate.
  17. Frost top of cake with Rich Chocolate Frosting.
Nutrition Information
Calories: 251 Fat: 6.8g Saturated fat: 3.2g Carbohydrates: 45.8g Sodium: 79mg Fiber: n/a Protein: 4.8 Cholesterol: 21.7mg


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