Low-fat, Flourless Chocolate Truffle Cake - All Phases
A recipe from the Daily Dish
3/4 cup chocolate chips, finely chopped (I used a combination of semi-sweet and bittersweet)
1 large egg white
1/8 tsp cream of tartar
3/4 cup unsweetened cocoa powder
2/3 cup Splenda
3/4 cup low-fat evaporated milk
1 cup egg whites or liquid egg white substitute ( I used substitute)
1 tsp pure vanilla extract
Preheat oven to 350°F . Spray a 9-inch springform pan with canola oil spray. Place chopped chocolate chips in a large bowl; set aside. In a small bowl, beat 1 egg white with cream of tartar until stiff peaks form; set aside. In a medium saucepan heat cocoa, Splenda, and milk until simmering, stirring constantly. Remove from heat and pour over chocolate chips. Whisk in 1 cup egg whites, then fold in beaten egg white. Pour batter into prepared pan and set in another pan at least 2 inches wider and deeper. Add enough water to bottom pan to come two-thirds up the side of the cake pan. (This is so edges won't burn.) Bake 30 minutes. Chill in refrigerator 8 hours before serving. Serve with a dollop of FF whipped topping and fresh ripe raspberries (if you can have...). Makes 10 to 12 servings.
Some tips from original poster: I used a springform with a heart insert but I needed to line the pans on the outside with heady duty tin foil to prevent the water from seeping into the pan. Then I sat the springform inside of a cookie sheet and poured the water in AFTER I placed it into the oven. This is a dense and rich cake, a little goes a long way! Perfect for Valentine’s or a special occasion!
