Best Flourless Chocolate Cake With Stevia Recipes

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FLOURLESS CHOCOLATE CAKE (WITH STEVIA)



Flourless Chocolate Cake (With Stevia) image

Make and share this Flourless Chocolate Cake (With Stevia) recipe from Food.com.

Provided by K. Van Vleck

Categories     Dessert

Time 3h

Yield 12 serving(s)

Number Of Ingredients 9

14 ounces semisweet chocolate (chopped)
3/4 cup Brummel and Brown spread
2 tablespoons Brummel and Brown spread
10 egg yolks
1 teaspoon stevia
1 tablespoon vanilla
1 teaspoon lemon juice
10 egg whites
1/2 teaspoon stevia

Steps:

  • Melt chocolate and spread in double boiler or in microwave.
  • Allow to slightly cool.
  • Beat yolks and 1 tsp stevia until smooth, stir in vanilla and lemon juice then blend in chocolate mixture.
  • Blend egg whites in large mixer bowl until peaks are formed. Gradually add 1/2 tsp stevia, beat until stiff peaks form.
  • Stir 1°C whites into chocolate mixture and then fold in remaining whites.
  • Pour into 10-12" pan, greased, floured, wax paper lined.
  • Bake at 250 for 2 1/2 hours, allow to completely cool before serving.

Nutrition Facts : Calories 279.1, Fat 26.6, SaturatedFat 13.1, Cholesterol 157.3, Sodium 164.5, Carbohydrate 11, Fiber 5.5, Sugar 0.7, Protein 9.6

FLOURLESS CHOCOLATE CAKE



Flourless Chocolate Cake image

If there's one cake we think everyone actually needs, this is it. Rich, gooey and soul-satisfying, flourless chocolate cake is what you need to celebrate your best friend's birthday. It's the cake you need to make a bad day better, and when you need to impress a guest-it's just the thing. It will never be too fancy or too casual. After all, it's the little black dress of cakes. You can dress it up to suit your tastes or the occasion-how about raspberries and cream, or salted caramel and ice cream?-and you can never go wrong serving it up with a dusting of powdered sugar on top. Keep this cake recipe close-it'll never let you down.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 12

Number Of Ingredients 8

12 oz bittersweet baking chocolate, chopped (three 4-oz bars)
3/4 cup butter, cut in pieces
1 cup sugar
6 eggs
1 teaspoon vanilla
1/2 cup Hershey's natural cocoa or Hershey's Special Dark cocoa
1 teaspoon espresso powder
Sweetened whipped cream, if desired

Steps:

  • Heat oven to 375°F. Line bottom of 9-inch round cake pan with cooking parchment paper; spray with cooking spray.
  • In 2-quart saucepan, melt chocolate and butter over low heat, stirring constantly. Remove from heat; pour into large bowl. Stir in sugar until blended. Stir in eggs, 1 at a time; stir in vanilla. Stir in cocoa and espresso powder until well blended. Pour into pan.
  • Bake 26 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pan to loosen cake. Place cooling rack upside down over cake. Turn upside down carefully so cake is on rack; remove pan. Turn upside down onto another rack, and flip cake right side up. Cool completely, about 1 hour.
  • When ready to serve, place cake right side up on serving platter. Using sharp knife, cut into wedges, cleaning knife blade after each cut. Serve with whipping cream. Store loosely covered in refrigerator.

Nutrition Facts : Calories 410, Carbohydrate 27 g, Cholesterol 125 mg, Fat 5, Fiber 6 g, Protein 8 g, SaturatedFat 18 g, ServingSize 1 Serving, Sodium 130 mg, Sugar 17 g, TransFat 0 g

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