評価:
FatSecret会員の平均評価
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A decadent, guilt free chocolate cake without flour or sugar.
材料
調理方法
- Pre-heat oven to 350° F (175° C).
- Coat a 9" springform pan with butter-flavored cooking spray.
- In bowl of an electric mixer, beat egg whites on high until stiff, glossy peaks form.
- Microwave chocolate in microwave-safe bowl on high for 1 to 2 minutes. Stir until smooth.
- Scrape into a mixing bowl. Stir in cocoa, nuts, Splenda, sour cream, eggs, and vanilla extract. With a spatula, fold in egg whites.
- Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool.
- Loosen edges of pan and remove cake. Cake will deflate.
- Note: if you'd like, serve warm with low carb ice cream or fresh whipped cream, or simply dust with icing sugar.
823人のメンバーがこのレシピを料理帳に追加しました。
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 評価
I think eliminating the walnuts ( and their calories ) and underbaking after refridgerating would make a brownie of sorts. You could always sprinkle with splenda if it was not sweet enough. I like dark chocolate so it is good for me!
2017年 01月 2日 投稿者: Annyoakly
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I'd avoid spelenda at the cost of my life its another artificial sweetener that deserves its death promoting properties..Use Stevia or any other "all natural" sweetener to live though many more deserts
2012年 07月 30日 投稿者: Alando
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No flour? This is awesome! This is genius. A chocolate cake without as many carbs or unhealthy white flour!
2012年 01月 30日 投稿者: chantelb
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This is really bitter chocolate which my husband loves---agree that the raspberries are necessary and the chilling in the fridge as well plus a dollop of FF cool whip perhaps would help it a bit.
2011年 02月 27日 投稿者: jmg1982
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this was delicious. I used pecans and egg beaters, wonderful
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I made this last night but it came out very dry. I couldn't eat it with out having something to wash it down with. It smelled great while cooking but very disappointed with the taste. I am going to try this recipe again but tweek it a bit to help it retain some moisture.
2010年 12月 16日 投稿者: MaryO102607
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I have made this before (slightly different recipe) and I found it is delicious, but can be improved by chilling overnight (the texture becomes very stodgy and satisfying) and adding berries, especially raspberries, to the bottom of the pan, before you pour on the cake mixture. The sweet/tart taste cuts really nicely through the bitter chocolate. If you want something a little sweeter, then try soaking some currants or dried apricots in apple juice over night and using them instead of the raspberries. If you do use fruit, then place a plate in the bottom of the oven, as sometimes spring form cake tins can leak.
2010年 10月 26日 投稿者: buttercreambunny
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Maybe I still have an overactive sweet tooth? This was wayyyy to bitter for my taste. YUK :(
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Good! But somehow I think I cooked it a little too much. It was slightly dry. To fix I drizzled some sugar free chocolate syrup. Delish, but definitely will add more splenda next time.
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Not exactly the Ancient European diet type of food, but it looks very dietetic with the splenda option, and I can eat it with my wheat allergies.
2010年 06月 1日 投稿者: Runesinger
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食事の種類で絞り込む
パンとオーブン焼き料理
デザート
最新のレシピ
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あっという間に作れる美味しい低カロリースープ。
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これらのスコーンは柔らかく、美味しく、とても簡単に作れます。
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甘くて美味しいおつまみ。
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甘くて美味しくヘルシーなおやつ。
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レシピを投稿
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栄養のまとめ:
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Flourless Chocolate Cakeの1サービングあたりのカロリーは189あります。
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カロリーの内訳 69% 脂質, 16% 炭水化物, 15% たんぱく質. |
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栄養成分
分量
1サービングあたり
エネルギー
791 kj
189 kcal
たんぱく質
7.78g
脂質
16.34g
飽和脂肪
7.374g
多価不飽和脂肪
3.741g
一価不飽和脂肪
2.092g
コレステロール
59mg
炭水化物
8.5g
糖分
0.52g
食物繊維
3.2g
ナトリウム
60mg
カリウム
135mg
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カロリーの内訳
炭水化物 (16%)
脂質 (69%)
たんぱく質 (15%)
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