Flourless Chocolate Cake

Flourless Chocolate Cake

Active Time: 30 minutes | Total Time: 1.5 hours

Serves:

Calculate

Added by Healing Gourmet
on January 20, 2009

Ingredients

Healing Benefits

This Recipe:

Eggs: The Better Breakfast for a Healthy Heart

Preparation

Preheat oven to 325 degrees F.
Oil and lightly flour (coconut flour) a 9-inch springform cake round.
Cut a piece of wax paper or parchment to fit inside the bottom of the pan, then place the paper in the bottom of the pan.
In a double-boiler on gentle heat, melt the butter and chocolate together until smooth. Set aside to cool slightly.
In a clean mixing bowl (make sure there is no oil residue on the bowl or mixer attachments) beat the egg whites until they become cloudy and frothy; about 30 seconds. Continue beating while adding the erythritol and cream of tartar. Beat until stiff peaks form. (NOTE: Do not over beat. If the eggs curdle, throw them away and start over with new egg whites.)
Whisk the egg yolks, stevia and vanilla into the melted chocolate mixture in a large mixing bowl. Gently fold the egg whites into the chocolate (start by folding in about 1/3rd of the whites, then gently fold in the remaining whites), the mixture should end up fluffy and light.
Pour into the prepared pan.
Wrap the bottom of the pan with foil and place the pan in a deep cooking sheet with about 1/2 to 1 inch of water in it.
Bake the cake for about 60-70 minutes or until a toothpick inserted comes out clean.
Remove cake from oven and allow to cool for about an hour.
Gently run a knife around the edge of the pan, and then carefully invert the cake onto a flat plate or other surface.
Remove the paper from the bottom (now the top) of the cake. Invert again onto the final plate for displaying the cake. (NOTE: The cake can be eaten right away but it may fall slightly when it is cut. For best results, it should be refrigerated for at least 6 hours before serving.)

The Benefits

*Excellent Source of: Iron, Magnesium, Zinc, Manganese
*Good Source of: Fiber, Protein, Selenium, Vitamin A, Riboflavin, Phosphorous
*Preferences: Low Carbohydrate, Low Sodium, Low Sugars, No Citrus, No Fish, No Gluten, No Grains, No Legumes, No Molds, No Nightshade, No Nuts, No Peanuts, No Pork, No Poultry, No Red Meat, No Seeds, No Shellfish, No Soy, No Yeast

Nutrition Information(amounts per serving)

Serving Size:1 Serving

View Calorie Breakdown OMEGA-6 / OMEGA-3 RATIO: 17.84

Calories: 293

MACRONUTRIENTS	Amount	% Daily Value*
Total Fat	29.5 g	*
Saturated Fat	17.4 g	*
Monosaturated Fat	8.8 g	*
Polyunsaturated Fat	1.3 g	*
Trans Fat	0 g	*
Essential Fatty Acids (Omega-3)
ALA	56 mg	*
EPA, DHA	1 mg, 12 mg	*
Conjugated linolenic acid (CLA)	38 mg	*
Cholesterol	171.5mg	*
Total Carbohydrate	8.8 g	*
Sugars	0.7 g	*
Fiber	4.6 g	*
Protein	7.9 g	*

MICRONUTRIENTS	Amount	% Daily Value*
VITAMINS
Vitamin A	517.2 IU	10%
Vitamin C	0 mg	0%
Vitamin D	11.7 IU	3%
Vitamin E	0.65 IU	2%
Vitamin B6	0.05 mg	2%
Vitamin B12	0.45 mcg	8%
Vitamin K	3.8 mg	5%
Folate	23.9 mcg	6%
Niacin	0.03 mg	0%
Riboflavin	0.19 mg	11%
Thiamin	0.06 mg	4%
MINERALS
Calcium	49.5 mg	5%
Copper	0.03 mg	2%
Iron	5.5 mg	31%
Magnesium	96 mg	24%
Manganese	1.2 mg	60%
Phosphorous	179.1 mg	18%
Potassium	288.8 mg	8%
Selenium	13 mcg	19%
Sodium	103.5 mg	4%
Zinc	3.1 mg	21%
PHYTONUTRIENTS
Alpha-carotene	0 mcg
Beta-carotene	25.8 mcg
Beta-cryptoxanthin	3 mcg
Lutein + zeaxanthin	121 mcg
Lycopene	0 mcg

*Notes on Macronutrients: Because your personal nutrition needs are unique, please refer to the information on this site to learn more about your intake of macronutrients (Fats, Carbohydrates & Protein).

Rating & Reviews

Write your own

There are no reviews yet