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Flourless Chocolate Cake Recipe

Flourless Chocolate Cake Recipe

8 servings

A sumptuous chocolate indulgence! Although regular cocoa can be used, Ducth process cocoa lends a special flavor.



4 tablespoons margarine or butter, room temperature

1/4 cup raspberry spreadable fruit

1 egg

7 1/4 teaspoons Equal for Recipes or 24 packets Equal

1 cup all-purpose flour

3 tablespoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup fat-free milk


Chocolate Glaze

1/3 cup 2% reduced-fat milk

3 ounces unsweetened chocolate, cut into small pieces

5 1/2 teaspoons Equal for Recipes or 18 packets Equal sweetener


Beat margarine, spreadable fruit, egg and Equal for Recipes in medium bowl until smooth. Mix in combined flour, cocoa, baking powder, baking soda, and salt alternately with milk, beginning and ending with dry ingredients. Pour into greased parchment-lined 8 inch round cake pan.

Bake at 350o until toothpick inserted in center of cake comes out clean, about 20 minutes. Cool in pan on wire rack, refrigerate, covered 8 hours or overnight.

Invert Cake onto serving plate, discard parchment. Spread with Chocolate Glaze.


Chocolate Glaze

Heat milk in small saucepan until very hot (do not boil). Remove pan from heat, add chocolate and Equal for Recipes, stirring until chocolate is melted. Cool to room temperature, refrigerate glaze until thickened enough to spread, about 15 minutes.

Per Serving:

Calories: 291

% of calories from fat: 47

Fat (gm): 16.2

Saturated fat (gm): 6.7

Cholesterol (gm): 36.7

Sodium (mg): 417

Protein (gm): 13.3

Carbohydrate (gm): 27.2

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