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Chocolate Hazelnut Flourless Cake




Source of Recipe


Originally from Splenda


Recipe Introduction


Note from BL: I don't usually post Splenda recipes because I believe it is not good for us but I believe the splenda could be replaced with stevia or sugar. The recipe says it is kosher for passover, but from what I understand, Splenda does not have a KLP certification.


List of Ingredients




2 tablespoons margarine
3 tablespoons cocoa powder
1/2 cup blanched hazelnuts -- or almonds
8 tablespoons Splenda
3 ounces bittersweet chocolate
2 whole egg yolk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
5 whole egg whites -- at room temperature
1/4 teaspoon salt
2/3 whole Cashew "Sour Cream"

Recipe



Heat oven to 350. Generously coat 8 or 9' springform pan with 2 teaspoons of the butter and dust with 1 tablespoon of the cocoa (don't tap out excess, leave it in the pan).

In a food processor, combine nuts with 1 tablespoon of the sugar until finely ground.

In top of double boiler over barely simmering water, melt chocolate and remaining 4 teaspoons butter, stirring occasionally, until smooth.

Remove from heat. Place chocolate mixture in large bowl. Add nut mixture, sour cream, egg yolks, vanilla extract, cinnamon, 5 tablespoons of remaining sugar and remaining 2 tablespoons of cocoa. Stir until well blended.

In another large bowl, with electric mixer on high speed, beat egg whites and salt until foamy. Gradually add remaining 2 tablespoons of sugar and beat until whites hold stiff peaks when beaters are lifted.

Stir 1/4 of beaten whites into chocolate mixture to lighten it. Gently fold in remaining whites. Spoon into prepared pan. Gently smooth top.

Bake 30 minutes or until cake has risen and is dry on top and wooden pick inserted in center comes out with a few moist crumbs. Cool on rack until warm.