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Low-Fat Flourless Chocolate Truffle Cake

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

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Rate this recipe 4.7/5 (3 Votes)
Low-Fat Flourless Chocolate Truffle Cake 0 Picture

Ingredients

  • 4 oz Bittersweet dark chocolate, finely chopped (Nestle baking bar-4oz.-62% cacao)
  • 1 large egg white
  • 1/8 tsp cream of tartar
  • 3/4 cup unsweetened cocoa powder (Hershey's Cocoa 100% Cacao)
  • 2/3 cup Truvia Calorie-free sweetener (40 packets=2/3 cup)
  • 3/4 cup skim milk
  • 1 cup egg whites or liquid egg substitute
  • 1 tsp pure vanilla extract

Details

Preparation

Step 1

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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