Flourless Chocolate Cake
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- 6 oz
- semisweet chocolate (chips or bars)
- 1/4 c
- maple syrup or sugar-free pancake syrup
- 1/2 c
- splenda or sugar or 1/4c. splenda &1/4c. stevia
- large eggs
- 1/2 c
- unsweetened cocoa powder
- 1 tsp
- vanilla extract
- 1/4 tsp
- light salt
- fresh berries for garnish or frozen
- olive oil spray
1Preheat oven to 350F. Light spray a 7-8 inch spring form pan. Line the bottom of the pan with parchment paper and spray the paper.
Melt the chocolate in a small sauce pan over low heat with a the maple syrup or light pancake syrup. Once melted, add the sugar or Splenda sugar or Stevia and stir until dissolved.
2Take the saucepan off the heart, and whisk in the eggs one at a time.
Stir in the cocoa powder with a sieve, and whisk into the egg and chocolate mixture, make sure there are no lumps. Add the light salt and the vanilla and mix well.
3Pour the batter into the prepared pan and bake for 25 minutes or until firm the touch.
Transfer the cake pan to cooling rack to rest for at least 5 minutes for slicing. Garnish with fresh or frozen berries Serve: 8 Cal.220 9g.Fat