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If you are unsure whether this Flourless Chocolate Cake recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” | | ~ Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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Cake Recipes
Flourless Chocolate Cake Recipe
Recipe Ingredients:
6 tbsp margarine
10 3/4 tsp Equal for Recipes
= (or 36 packets Equal sweetener
or 1 1/2 cups Equal Spoonful)
4 oz unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with
NutraSweet brand sweetener
= (or use apricot spreadable fruit)
3 egg whites
1/8 tsp cream of tartar
1/4 cup all-purpose flour
2 tsp instant espresso coffee crystals
1/8 tsp salt
1 egg yolk
Rich Chocolate Glaze, (optional, see
recipe)
1 tsp vanilla
Recipe Instructions:
Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted.
Remove pan from heat; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal, whisking until smooth.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt.
Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350-degree oven until cake is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.
Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Garnish with light whipped topping, chocolate drizzle, and/or raspberries, if desired.
This recipe yields 12 servings. Serving size: 1 slice.
Exchanges Per Serving: 2 Fat, 1/2 Bread.
Nutrition Facts: Calories 139; Total Fat 11g; Cholesterol 18mg; Sodium 108mg; Carbohydrate 11g; Protein 3g.
Source:
"American Diabetes Association at http://www.diabetes.org"
S(Formatted for MC6):
"07-10-2002 by Joe Comiskey - jcomiskey@krypto.net"
Copyright:
"© American Diabetes Association, 2000"
Servings: 12
| “That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” | | ~ Madeleine L'Engle (1918--) American author. |
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Important Note: This Flourless Chocolate Cake
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
Flourless Chocolate Cake recipe is located in our Cake Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This Flourless Chocolate Cake Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
