![]() |
|
|
||||||||||||
Cooking | Baking | Ingredients | Equipment | Techniques | Entertaining | Holidays | Ethnic | Nutrition | Safety | Desserts | Drinks | History | Science | Kids |
|
||||||||||||||
Low-Fat, Flourless, Chocolate Truffle Cake
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. Ingredients: 3/4 cup chocolate chips, finely chopped
Instructions: Preheat oven to 350°F (175°C). 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 |
|
|||||||||||||
|
||||||||||||||
Related Articles:
Flourless Chocolate Cakes in Water Baths Appropriate Temperature Ranges for Baking Cakes Fixing an Underbaked/Underdone Cake Cutting Pies and Cakes Cleanly Not Overbaking a Cake |
Related Recipes:
Flourless Chocolate Cake Chocolate Mousse Cake Mud Cake Recipes Flourless Chocolate Cakes Lava Baby Cakes |