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Flourless Chocolate Cake

Submitted by: Mary on 04/06/2003
7029 views
2.83 avg rating
222 votes
 
 
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Ingredients

1 C Butter

1 1/2 C Splenda granular

1/4 C VERY STRONG COFFEE


8 ozs Unsweetened chocolate (bakers, broken into small pieces

3 Eggs, Separated

1 T Splenda


Directions

Pre-heat oven to 325 F degrees.



Grease and 8 inch springform pan, and line it with parchment paper.



Melt butter with Splenda and coffee over low heat, until sweetner is dissolved.



Add the chocolate pieces and stir until smooth. Remove from heat and when a little cooler, whisk in egg yolks.



Next, beat egg whites until they get frothy. Add 1 T of Splenda and continue to beat until glossy.



Stir 1/3 of the egg whites into the chocolate mixture, then fold in the remaining egg whites and spoon into the prepared springform pan.



Place on a cookie sheet, and bake for about an hour, until edges pull away from the sides. The center will not be set, but it will set while it cools



Refrigerate overnight, and serve with real whipped cream.

Additional Information

This is a very rich dessert, a small piece goes along way.

Servings

10

Calories

5.5 gram

Time to prepare

30 minutes

Difficulty

Average
 

Comments

Serve with s little fresh raspberries and some lemon leaves for decoration.
 
 
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