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Flourless: Lowfat Flourless Chocolate Truffle Cake

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

3/4 cup chocolate chips, finely chopped
1 large egg white
1/8 teaspoon cream of tartar
3/4 cup unsweetened cocoa powder
2/3 cup fructose or table sugar
3/4 cup lowfat evaporated milk
1 cup egg whites or egg substitute
1 tablespoon pure vanilla extract


Recipe

Preheat oven to 350ºF. Spray a 9" springform pan with cooking spray. Place chopped chocolate into a large bowl; set aside. In a small bowl, beat 1 egg white with cream of tartar until stiff peaks form; set aside. In a medium saucepan, heat cocoa, sugar and milk until simmering, stirring constantly. Remove from heat and pour over chocolate chips. Whisk in 1 cup egg whites, then fold in beaten egg white. Pour batter into prepared pan and set in another pan at least 2 inches wider and deeper. Add enough water to bottom pan to come 2/3 up the sides of the cake pan (so edges won't burn). Bake 30 minutes. Chill in refrigerator 8 hours before serving. Serve with a dollop of whipped topping and fresh ripe raspberries.