Christianity Oasis Forum

[Lani]

* ok that is the name of the recipe.. but it has a 1/4 c of flour so false advertizing! See below for substitution.

Flourless Chocolate Cake

6 tbsp Margarine
4 oz Unsweetened Chocolate
1/3 c Skim Milk
1/3 c Sugar Free Apricot Preserves
2 tsp Instant Expresso Coffee Crystals
1 lg Egg Yolk
1 tsp vanilla
10 3/4 tsp Sugar Substitute of Choice
3 lg Egg Whites
1/8 tsp Cream of Tartar
1/4 c Gluten Free AP Flour*
1/8 tsp Salt

* I like Red Mill GF AP Flour, but also have a recipe I found online for GF Flour that works well. The ingredients can be tricky to locate depending on your region of the world but many online resources are available. If you would like this recipe, let me know and I will Omail it to you.


Cake
Heat Margarine, chocolate, milk, apricot preserves, and espresso crystals in a small saucepan, whisking frequently unit chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Sugar Substitute, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt Lightly grease bottom of 9" round cake pan and line with parchment or baking papter. Pour cake batter into pan. Bake in preheated 350^ oven until cake is just firm when lightly touched and a toothpick comes out clean, 18-20 minutes, (do not over bake!). Carefully loosen sides of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely, in pan on wire rack; refrigerate until chilled, 1-2 hours. Remove cake from pan and place on serving plates. Top with Rich Chocolate Glaze, if desired. Makes 12 servings.

Nutrional Info for Cake (per serving)
139 cal
3 g Protein
11 g Carbohydrates
11 g Fat
18 mg Cholesterol
108 mg Sodium
Diabetic Food Exchange: 1/2 bread, 2 fat


Rich Chocolate Glaze
1/4 c Skim Milk
2 oz Unsweetened Chocolate, cut into small pieces
3 1/2 tsp Sugar Substitute of choice


Heat milk and chocolate in a small saucepan, whisking frequently until almost melted; remove from heat and whisk until chocolate is melted and smooth. Whisk in sugar substitute. Cool to room temp, refrigerate glaze if necessary, until thick enough to spread.

Nutritional Info for Glaze (per serving)
30 calories
1 g Protein
3 g Carbs
3 mg Sodium
Diabetic Food Exchange: 1/2 fat

[lizzie]

i remember a few years ago when I was obsessed with baking, I found this recipe for flourless chocolate cake. It called for ground almonds instead. That thing was almost too decadent for words. It wasnt very big tho, ate it all myself Wish I knew where I put the recipe.