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Low-Fat, Flourless, Chocolate Truffle Cake
From Krystine's Healthy Gourmet Bakery Cookbook, by Krystine Crowell.

Our number-one seller during Passover, this cake literally melts in your mouth. It has intense, full chocolate flavor without all the fat of the traditional chocolate cake. Serve with a dollop of whipped topping and fresh ripe raspberries.


3/4 cup chocolate chips, finely chopped
1 large egg white
1/8 tsp cream of tartar
3/4 cup unsweetened cocoa powder
2/3 cup fructose or table sugar (sucrose)
3/4 cup low-fat evaporated milk
1 cup egg whites or liquid egg substitute
1 tsp pure vanilla extract


Preheat oven to 350F (175C). Spray a 9-inch springform pan with vegetable oil spray. Place chopped chocolate chips in 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, fructose, 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 two-thirds up the side of the cake pan. (This is so edges won't burn.) Bake 30 minutes. Chill in refrigerator 8 hours before serving.

Yield: Makes 10 to 12 servings

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