This flourless cake is a perfect gluten-free dessert for anyone who loves chocolate! With under 300 calories per serving, this treat tastes much more indulgent.

Gale Gand
Recipe by Health March 2006

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Recipe Summary test

prep:
20 mins
cook:
10 mins
total:
30 mins
Yield:
Makes 6 servings (serving size: one 4-ounce cake)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

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  • Place a saucepan of water on high heat. Heat to a boil, then reduce to simmer.

  • In a mixing bowl, crack eggs and warm them over simmering water for 1 minute (hold bowl directly over the water, using a dish towel to protect your hands), whisking constantly.

  • Remove eggs from heat, and whisk for another minute until eggs are very fluffy. Meanwhile, put the chocolate and butter in a large, heatproof, stainless-steel or tempered-glass bowl; set it over the simmering water, making sure the water doesn't touch the bowl. Let the chocolate and butter melt; remove from heat. Let mixture cool slightly by stirring occasionally, about 5 minutes.

  • Once slightly cooled, fold the chocolate and butter into the whipped eggs until no more streaks show. Batter will deflate.

  • Spray 6 (4-ounce) ramekins or ovenproof dessert cups with nonstick cooking spray (or use foil cups, or even muffin tins). Fill them 3/4 of the way full and place on a baking sheet.

  • Bake for 10-12 minutes, depending on how gooey you'd like the centers. Turn the cakes out onto dessert plates, and serve immediately with a sprinkle of powdered sugar.

Nutrition Facts

298 calories; fat 22g; saturated fat 13g; mono fat 7g; poly fat 1g; protein 6g; carbohydrates 24g; fiber 2g; cholesterol 161mg; iron 2mg; sodium 52mg; calcium 32mg.
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