Carrie’s Sweet Life

My mom was newly diagnosed with diabetes. It has been a total lifestyle change for me, and a big learning experience for me. My great grandma had diabetes and I spent a lot of time growing up with her, so I though I knew all about sugar free and you were good to go. But thats not really the case.

It was my moms birthday on Friday and I wanted to make a cake because every birthday girl needs a cake, I started searching and she actually sent me this recipe. I had seen some flourless cakes on some blogs before and had always wanted to try it. I thought this was the perfect time.

This cake was VERY chocolately, and very dense. Because of the bitter chocolate used we all thought it was a bit bitter in and of itself. But nothing a big scoop of ice cream couldn’t cure. I don’t think I would make it again but it was a good cake for what it was.

Richard Leach’s Flourless Chocolate Cake (From: Splenda)

• 1 tablespoon cornstarch, sifted
• 2 teaspoons cocoa powder, sifted
• 6 ounces bittersweet chocolate, finely chopped
• 3 tablespoons sour cream
• 2 tablespoons unsalted butter, chopped
• 2 cups SPLENDA(R) No Calorie Sweetener, Granulated, divided
• 3 egg yolks
• 1 tablespoon water
• 5 egg whites

Preheat oven to 250 degrees F. Butter an 8- inch round cake pan and line bottom with a parchment paper cake circle. Set aside.

Mix the cornstarch and cocoa powder together. Set aside.

Place chocolate, sour cream and butter in the top bowl of a double boiler. Heat over medium heat until mixture has melted. Stir frequently.

Mix 1 cup Splenda Granulated Sweetener, egg yolks and water in a medium size bowl using a wire whisk. Whisk until thoroughly mixed.

Pour melted chocolate mixture into the egg yolk mixture, gently folding chocolate into the egg yolks.

Whip egg whites in an electric mixer until soft peaks form. Add the remaining 1 cup SPLENDA(R) Granulated Sweetener and whisk briefly.

Fold 1/3 of the whipped egg whites into the chocolate mixture until lightly blended. Fold in the blended cornstarch and cocoa powder. Fold in the remaining whipped egg whites.

Pour cake batter into prepared cake pan. Place the cake pan in a larger baking pan. Pour about 1/2 inch of water into the larger baking pan to create a water bath.

Bake in preheated 250 degrees F oven for 50-60 minutes or until firm.

Remove cake from water bath. Cool cake completely before removing from the pan.

Carefully invert the pan onto a serving plate to unmold