- Calories: 162
- Fat: 11g
- Saturated Fat: 4g
- Cholesterol: 1mg
- Sodium: 81mg
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
Flourless Chocolate Cake Recipe Video
Here’s a delicious, gluten-free cake that’s good for everyone. With this healthy recipe, a small slice of rich, decadent flourless chocolate cake will satisfy your sweet tooth.
- 1 stick (1/2 cup) trans fat free margarine
- 4 oz fine-quality dark chocolate, chopped
- 1/2 cup granulated sugar
- 3 egg whites
- 1 Tbsp canola oil
- 1 tsp vanilla extract
- 1/2 cup unsweetened cocoa powder
- 1 Tbsp confectioners sugar, for sprinkling
Preheat oven to 375° and lightly coat an 8-inch round baking pan with nonstick cooking spray. Line bottom with a round of wax paper or parchment paper. In a microwave-safe bowl, microwave margarine and chocolate on high for 20 seconds, stir, and continue to microwave at 20-second intervals until melted. Remove from microwave and whisk mixture until smooth.
Whisk granulated sugar into chocolate mixture. Add egg whites, oil and vanilla and whisk well. Sift cocoa powder over chocolate mixture and whisk until just combined.
Pour batter into prepared pan and bake in middle of oven for 20 to 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack for 5 minutes. Turn onto a serving plate.
Dust cake with confectioners sugar.
(After being cooled completely, cake keeps in an airtight container for 1 week.)
Nut Allergy: If you have an allergy to nuts or nut products, read the packaging, labels, warnings and directions for all ingredients in this recipe to determine whether the non-nut ingredients in this recipe were manufactured in a plant that processes nut products. We recommend that you do not solely rely on our information. For additional information about a product, please contact the manufacturer.
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Review Date: February 26, 2013
Reviewed By: Christina D. Wright, RD, LDN, Nutrition Editor, Baldwin Publishing, Inc.
Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor
This page created February 1, 2010 and last modified September 23, 2010