Flourless Chocolate Cake NOT TNT
I have not made this one personally because I am not a diabetic and find recipes
like this for my step father who is. I dont see how a cake can be made with out
flour so purhaps I will have to try it.
Diabetic from ADA
Flourless Chocolate Cake
12 servings/Serving size: 1 slice
6 Tbsp margarine
10&3/4 tsp Equal® for Recipes or 36 packets Equal® sweetener or
1&1/2 cups Equal® SpoonfulT
4 oz unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or
apricot spreadable fruit
3 egg whites
1/8 tsp cream of tartar
1/4 cup all-purpose flour
2 tsp instant espresso coffee crystals
1/8 tsp salt
1 egg yolk
Rich Chocolate Glaze (optional, see recipe below)
1 tsp vanilla
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in
small saucepan, whisking frequently, until
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 Equal®, 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-inch round cake pan and line with parchment or baking
paper. Pour cake batter into pan. Bake in preheated 350-degree oven until cake
is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out
clean
(do not over bake). Carefully loosen side 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 to 2
hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate
Glaze, if desired. Garnish with light whipped topping, chocolate drizzle, and/or
raspberries, if desired.
Exchanges Per Serving:
Fat Exchange — 2
Bread Exchange — 1/2
Calories — 139
Total Fat — 11g
Cholesterol — 18mg
Sodium — 108mg
Carbohydrate — 11g
Protein — 3g
Rich Chocolate Glaze
12 servings/Serving size: 1/12 recipe
1/4 cup skim milk
2 oz unsweetened chocolate, cut into small pieces
3&1/2 tsp Equal® for Recipes or 12 packets Equal® sweetener or
1/2 cup Equal® SpoonfulT
Heat milk and chocolate in small saucepan, whisking frequently, until almost
melted; remove from heat and whisk
until chocolate is melted and smooth. Whisk in Equal®.
Cool to room temperature; refrigerate glaze, if necessary, until thickened
enough to spread.
Exchanges Per Serving:
Fat Exchange — 1/2
Calories — 30
Total Fat — 3g
Cholesterol — 0mg
Sodium — 3mg
Carbohydrate — 3g
Protein — 1g
Jenn in Middle Missouri
Mom to Sam age 12 developmental delays, Siezure disorder, Bipolar, possible
Autism undiagnosed
Also Mom to Tiny aka Jamie or James age 10 ADHD