Prep Time: 20 mins
Cook Time: 30 mins
Meal Types:
Breads & Baked Products
Desserts
Rating:
fatsecret members overall average rating
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A decadent, guilt free chocolate cake without flour or sugar.
Ingredients
Directions
- 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 members have added this recipe to their cookbook.
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 Reviews
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!
02 Jan 17 by member: 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
30 Jul 12 by member: Alando
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No flour? This is awesome! This is genius. A chocolate cake without as many carbs or unhealthy white flour!
30 Jan 12 by member: 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.
27 Feb 11 by member: jmg1982
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this was delicious. I used pecans and egg beaters, wonderful
18 Jan 11 by member: kkas
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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.
16 Dec 10 by member: 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.
26 Oct 10 by member: buttercreambunny
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Maybe I still have an overactive sweet tooth? This was wayyyy to bitter for my taste. YUK :(
23 Jun 10 by member: m0oo
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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.
05 Jun 10 by member: TerriQ
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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.
01 Jun 10 by member: Runesinger
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Nutrition summary:
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There are 189 calories in 1 serving of Flourless Chocolate Cake. |
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Calorie break-down: 69% fat, 16% carbs, 15% protein. |
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Nutrition Facts
Amount Per Serving
Calories
189
% Daily Values*
Total Fat
16.34g
21%
Saturated Fat
7.374g
37%
Trans Fat
-
Polyunsaturated Fat
3.741g
Monounsaturated Fat
2.092g
Cholesterol
59mg
20%
Sodium
60mg
3%
Total Carbohydrate
8.5g
3%
Dietary Fiber
3.2g
11%
Sugars
0.52g
Protein
7.78g
Vitamin D
0mcg
0%
Calcium
34mg
3%
Iron
0.75mg
4%
Potassium
135mg
3%
Vitamin A
43mcg
5%
Vitamin C
0.2mg
0%
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9%
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of RDI*
(189 calories)
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Calorie Breakdown:
Carbohydrate (16%)
Fat (69%)
Protein (15%)
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* Based on a RDI of 2000 calories
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