Wednesday, February 2, 2011

Flourless Chocolate Cake

In the past few weeks I have been working on developing my low-carb line of baked goods.  Its definitely harder than it sounds as I have tried many recipes only to have them taste like cardboard.  Sigh.  Well, I suppose that's why they call it trying, right?

I have however succeeded on a few fronts: Chocolate chip cookies, Tiramisu, Truffles, and Flourless Chocolate Cake.  The last of which I simply have to tell you about.  The recipe I used was Paula Deen's, from her "Chocolate Celebration" edition.

So lets get baking.

Preheat your oven to 325 degrees.

Take out your 9-inch springform pan, and pull it apart.  Place some parchment paper over the bottom and snap it back into place.  Generously spray pan and paper with cooking spray.  I would suggest buying the better, more expensive version of the pan . . . I will show you why in a few pictures.

I particularly like my cutting job in this photo . . . lol.

Separate 6 eggs, put the whites in the bowl of your mixer, and the centers in a small mixing bowl.  Set aside.

Next take 8 oz of semisweet chocolate bits, and 4 oz of dark chocolate bits (or broken bars of the same.  This recipe is all about the chocolate so if you have a favorite brand, use it.  It will only enhance the recipe.  I used Hershey's bits) and put them in a microwave safe bowl.  Add two (count them TWO!) sticks of butter to the chocolate and microwave in 30 second intervals until completely melted and smooth.  I suggest cutting the butter into pads, instead of leaving it in whole sticks.  It makes it melt more evenly.  And when you are done you have this glorious bowl of chocolate and butter . . . .

And if you are like me, you honestly contemplate forgetting about the recipe and diving in with a spoon.  But then you remember its low-carb, moderation driven....right.  Moving on . . . 

Whisk in 1 1/4 cup of sugar to the chocolate.  Once that's mixed completely, add in each egg yolk, one a time, whisking in between each addition.  Set aside momentarily.

Using the whisk attachment, set your mixer on high and whisk the yolks until stiff peaks form.  

Can you believe that is just egg whites??  Wow.

Anyway, take these egg whites, and fold it in the chocolate mixture until completely combined.  Mmmm . . . pour the gorgeous, chocolaty goodness into your already ready pan.  

And this would be why you should buy the expensive pan.  I have a very old, very inexpensive version and as you can see in the upper right hand corner of my photo, about 1/4 cup of the liquid fell out when the already snapped in place pan caved under the pressure.  I cried . . . well, almost. :)

Bake this for an hour. 

Then cool it on the counter for an hour.  During this time it will fall, all the way . . . and you will totally be tempted to eat it . . . but don't.  Put it in the refrigerator for AT LEAST four hours before removing it from the springform pan.  Trust me, it is completely worth the wait.

Then eat it in all its gloriousness.  I did not get a picture of the end product . . . due to a small accident I refer to as my three-year-old. :)  However, I'll include a link to a favorite person of mine, Bakerella, whose end result looked simply glorious.  And is how its supposed to look.  But no matter how it looks, the taste is what sells you.  So chocolatly, you can really only eat a small piece.

And this is where the low-carb portion comes in.  Its such intense chocolate, you are able to have a smaller piece.  So if you cut it in twelve pieces it is 2 carb choices, or 30 grams of carb.  If you cut it in 16 pieces, its 1 1/2 carb choices (and still feels like you had a terribly bad for you dessert).  For those of you with diabetes, you understand this is really low on the diabetes scale . . . which is fantastic!! :)

So get out your pans, your chocolate and your patience, and make a dessert that your entire family will love!  Then share it with all your low-carb eating friends!


Flourless Chocolate Cake (Paula Deen)
semi-sweet chocolate chips
dark chocolate
1 1/4
eggs, separated
Preheat oven to 325 degrees.
Place some parchment paper on the bottom of a springform pan so it hangs over. Close the latch to hold the paper in place and secure the sides. You'll also want to generously spray the paper/pan with some non-stick cooking spray.
Separate 6 large eggs -- yolks in a small bowl and egg whites in a mixing bowl. Set aside.
Combine chocolate and 2 sticks of butter. Melt in microwave at 30 second intervals, stirring in between until completely melted and smooth.
Whisk in 1 1/4 cups sugar until combined.
Add the six yolks to the chocolate and sugar mixture, one at a time, whisking after each addition.
In the mixing bowl, beat the six egg whites on high with an electric mixer until stiff peaks form. Then, gently fold egg white mixture in the melted chocolate mixture until combined.
Pour it in the prepared pan and bake for 1 hour at 325. It will rise pretty high in the oven but when you take it out, it will fall and fall hard.
Let it cool one hour on the counter and then for at least four hours in the refrigerator before you release it from the pan.
Servings: 12
Cooking Times
Preparation Time: 30 minutes
Cooking Time: 1 hour
Inactive Time: 5 hours
Total Time: 6 hours and 30 minutes
Nutrition Facts
Serving size: 1/12 of a recipe (2.8 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (59%)
% Daily Value
Total Fat 21.96g
Saturated Fat 13.01g
Cholesterol 133.64mg
Sodium 39.35mg
Potassium 39.45mg
Total Carbohydrates 30.01g
Fiber 0.84g
Sugar 20.9g

Protein 3.9g


  1. Oh I am so going to borrow a springform pan just to make this!! It looks just decadent!!!

  2. Can't wait to try it! Can you try making it with Stevia to make it even lower in carbs?

  3. You know Ellen, I was thinking of trying it with Truvia and seeing what the difference is at some point. Would you like me to try that for yours?