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.

142
Low-Fat Flourless Chocolate Truffle Cake

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 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

Directions

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.*


Nutrition

Facebook Conversations