Italian Flourless Chocolate Cake
7 Tbsp/100 grams unsalted butter softened, plus more for pan
1/2 Whey Low icing sugar, sifted, plus more for dusting
4 oz Lily's premium dark chocolate chips (stevia sweetened)
2 jumbo eggs, separated
2 Tbsp Bob Redmill potato starch
3 1/2 Tbsp Sweet Perfection sugar (or you can use another superfine
sugar sub)
Heat oven to 350 degrees F. Butter an 8 inch cake pan. Line bottom with
parchment.
In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter
with the icing sugar until smooth and creamy. Melt chocolate in a pan on
top of stove. Pour warm chocolate over the butter and sugar mixture and
beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.
In a medium bowl, beat egg whites until soft peaks form. Gradually beat
in Sweet perfection sugar and continue beating until firm peaks develop.
Fold egg whites into chocolate mixture.
Scrape the batter out of the bowl, and spread it in the pan. Bake for 18
minutes. Cake will rise and top will look dry and a little crackly.
Remove pan from oven, place on a rack and allow to cool completely,
about 2 hours. Cake will sink a bit.
Unmold cake, peel off parchment, then invert onto a serving dish so the
crackly surface is on top. Generously sift confectioners' sugar over the
top, then serve.
Makes: 6 servings
NOTE: This is effective carbs so minus the sugar alcohols.
Nutritional Information per Serving: Calories 247, Protein 4 gr, Fat 22
gr, Sat fat 13 gr, Carbs 9 gr, Sugar 0 gr, Fiber 9 gr, Sodium 32 mg,
Cholesterol 114 mg
Darlene
Posted by: Darlene BC <dsharple@shaw.ca>
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