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Flourless Chocolate Cake




Source of Recipe


Originally from Low Carb Cookworx; posted by BL Olson


Recipe Introduction


This intensely chocolate treat finds its way to the dessert carts of many upscale restaurants, variously called Molten Chocolate Cake and Baked Fudge. Those monikers give you a glimpse into its dark, delicious nature. Flourless sounds low carb, but traditionally prepared, these cakes contain the equivalent of about a cup of sugar in the bittersweet or semisweet chocolate usually used. This one, however, doesn't bring with it the heavy dose of sugar with it, just the decadent taste.


Recipe Link: http://www.lowcarbcookworx.com/recipes/26cake.html

List of Ingredients




8 eggs, cold
1 pound unsweetened chocolate, coarsely chopped
1 cup granular xylitol
16 tablespoons CF margarine or coconut oil
1/4 cup strong coffee or espresso


Recipe



1. Line the bottom of an 8-inch springform pan with parchment and generously grease the sides. Wrap the bottom and up the sides of the pan with heavy duty aluminum foil to make it waterproof. Set the springform pan in a roasting pan you will subsequently fill with boiling water.

2. Place the eggs into a mixing bowl and beat with an electric mixer on high speed for about 5 minutes, until their volume doubles. Beat in the sweetener.

3. In a large heatproof mixing bowl, set over a pan of barely simmering water, place the chocolate, butter, and coffee and stir frequently until the mixture becomes smooth.

4. Fold about one-third of the egg foam into the chocolate mixture. When just a few streak of egg remain visible, fold in half of the remaining egg foam in the same manner. Finally fold the remaining portion of egg foam until all is completely incorporated.

5. Scrape the batter into the prepared springform pan, smooth the surface with the spatula.

6. Set the roasting pan into the oven and carefully pour boiling water to come half way up the sides.

7. Bake in a 325 degree preheated oven about 22 to 25 minutes, until an instant read thermometer inserted into the center reads 140 degrees or until the sides pull away slightly and a thin shiny brownie-like crust has formed on the surface.

8. When cooked, remove the springform from the water bath, cool on wire rack to room temperature. Cover and refrigerate overnight or up to several (3 to 4) days.

9. When ready to serve, remove the springform sides, invert cake onto waxed paper, remove parchment liner from bottom, invert cake again onto a serving plate.

10. Garnish each slice with a dollop of sweetened whipped cream, plate each slice on a pool of Raspberry Coulis: http://www.lowcarbcookworx.com/recipes/26coulis.html, or drizzle the plate with a tablespoon of Sweet Cabernet Reduction, the latter two of which will add some carbs, so be sure to count them.

You may substitute 24 packets of Stevia plus 1 tablespoon *ThickenThin Not Sugar* or 1 cup granular erythritol for the sweetener in this recipe.