Low-Fat Flourless Chocolate Truffle Cake

This cake has intense, full chocolate flavor without all the fat of the traditional chocolate cake. Serve with whipped cream and fresh ripe berries.

Low-Fat Flourless Chocolate Truffle Cake

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  • Prep Time


  • Total Time


  • Servings



  • 4

    oz Bittersweet dark chocolate, finely chopped (Nestle baking bar-4oz.-62% cacao)

  • 1

    large egg white

  • tsp cream of tartar

  • ¾

    cup unsweetened cocoa powder (Hershey's Cocoa 100% Cacao)

  • cup Truvia Calorie-free sweetener (40 packets=⅔ cup)

  • ¾

    cup skim milk

  • 1

    cup egg whites or liquid egg substitute

  • 1

    tsp pure vanilla extract


Preheat oven to 350-degrees F. Spray a 9-inch springform* pan with vegetable oil spray. Place chopped chocolate chips in a large bowl; set aside. In a small bowl, beat 1 egg white with cream of tartar until stiff peaks form; set aside. In a medium saucepan, heat cocoa, sweetener, and milk until simmering, stirring constantly. Remove from heat and pour over chocolate chips. Whisk in 1 cup egg whites (or liquid egg sub) then fold in beaten egg white. Pour batter into prepared pan and set in another pan at least 2 inches wider and deeper. Add enough water to bottom pan to come two-thirds up the side of the cake pan (this is so the edges don't burn). Bake 30-40 minutes. Chill in refrigerator 8 hours before serving. *If you don't have a springform pan you can use a 9-inch cake pan that has been greased and "floured" with cocoa powder.*


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