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Ideal® Flourless Chocolate Cake with Chocolate Ganache

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Ingredients:
CAKE
12 oz semisweet chocolate, chopped
¾ c (1 ½ sticks) unsalted butter,
cut into pieces
6 large eggs, separated
12 TBS Ideal® No Calorie Sweetener
2 tsp vanilla extract

GANACHE
1 c sugar-free whipping cream
9 oz semisweet chocolate, chopped
Chocolate shavings

  1. Preheat oven to 350°F.
  2. Butter a 9" spring form pan; line bottom of pan with parchment or wax paper and butter paper; wrap outside of pan with foil.
  3. Stir chocolate and butter in heavy medium saucepan over low heat until melted and smooth; remove from heat; cool to lukewarm, stirring often.
  4. Using an electric mixer, beat egg yolks and 6 TBS Ideal® in a large bowl until thick and pale yellow or about 3 minutes.
  5. Fold lukewarm chocolate mixture into yolk mixture, and then fold in vanilla extract; using clean, dry beaters, beat egg whites in another bowl until soft peaks form .
  6. Gradually add remaining 6 TBS Ideal®, beating until stiff peaks form; fold whites into chocolate mixture in three additions; pour batter into prepared pan .
  7. Bake cake until top is puffed and cracking and tester inserted into center comes out with some moist crumbs attached, or about 50 minutes; cool cake in pan on rack (cake will fall).
  8. Gently press down cracked top to make an even cake; using a small knife, cut around pan sides to loosen cake, and remove pan sides; place a 9" tart pan bottom or cardboard round on top of cake, and invert cake onto bottom and remove parchment.
  9. Bring whipping cream to a boil; remove from heat just when it is about to boil over.
  10. Add chocolate and whisk until melted and smooth; place cake on rack over baking sheet.
  11. Spread ½ cup of ganache over top and sides of cake; freeze until almost set, or about 4 minutes, and pour remaining ganache over cake; smooth top and sides. Place cake on platter, chill until firm.
  12. Garnish with chocolate shavings and serve at room temperature.

Per Serving: 410 Calories; 7 g Protein; 29 g Total Fat; 37 g Carbohydrates; 3 g Fiber; 29 g Sugar; 35 mg Sodium; 140 mg Cholesterol

recipe savings
Sugar (grams) Calories
41 50