If you are watching your carbs, or just looking for a rich and delicious dessert, this is for you! Great with a strong cup of coffee at the end of a scrumptious meal. We used Ghirardelli chocolate and Cafe du Monde coffee with chicory. The kids really loved this–they thought it tasted like a really good brownie.
Flourless Chocolate Cake (modified from whatcookinginamerica.net)
8 ounces dark chocolate (65% to 70% cocoa), broken into pieces (we used Ghirardelli)
1/2 cup butter (we used salted butter)
6 large eggs, room temperature and separated
1/3 cup sugar
1/3 cup Splenda
1 teaspoon vanilla
1 teaspoon powdered (confectioners) sugar, for garnish
raspberries and whipped cream, for garnish
Prehead oven to 375F. Add chocolate and butter to a microwave safe dish. Microwave on 50% power for 1- 1 1/2 minutes until the chocolate and butter can be stirred to combine. In a second bowl, stir together egg yolks, sugar, Splenda, and vanilla. Add the chocolate/butter mixture to the egg yolk mixture. In another bowl, beat egg whites until stiff peaks form. Gently fold the egg whites into the chocolate mixture. Pour batter into a 10 inch springform pan. Bake for 20 minutes. Cake will inflate, then deflate while baking.
Once cooled, run a knife around the pan to loosen the cake. Remove springform side. Cut cake into twelve wedges. Plate cake, dust with powdered sugar, and garnish with raspberries and whipped cream.
Ideas for variations: currants, almond extract, orange zest, use chocolate bars that contain espresso or orange essence, chopped dried cherries, stir in a tablespoon of espresso powder, chiles, cinnamon
