Chocolate flourless cake
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | tablespoons | Margarine 10 3/4 teaspoons Equal® Measure or 36 packets Equal® sweetener or 1 1/2 cups Equal® Spoonful |
| 4 | ounces | Unsweetened chocolate |
| ⅓ | cup | Skim milk |
| ⅓ | cup | Apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit |
| 3 | Egg whites | |
| ⅛ | teaspoon | Cream of tartar |
| ¼ | cup | All-purpose flour |
| 2 | teaspoons | Instant espresso coffee crystals |
| ⅛ | teaspoon | Salt |
| 1 | Egg yolk | |
| Rich Chocolate Glaze (optional; recipe follows) | ||
| 1 | teaspoon | Vanilla |
Directions
Garnish with light whipped topping, chocolate drizzle and/or raspberries, if desired Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan whisking frequently, until chocolate is almost melted. Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture in egg whites; fold in combined flour and salt.Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper.Pour cake batter into pan. Bake in preheated 350ø F oven until cake is just firm when lightlytouched, 18 to 20 minutes and toothpick comes out clean (do not overbake). Carefullyloosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools.
Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Nutrition information per serving: 139 ca l., 3 g pro., 11 g carbo., 11 g fat, 18 mg chol., 108 mg sodium Food Exchanges: ½ bread, 2 fat51% calorie reduction from traditional recipe.
Recipe by: Equal Website
Posted to JEWISH-FOOD digest by "dogsmom@..." <dogsmom@...> on Aug 28, 1998, converted by MM_Buster v2.0l.