Flourless Chocolate Cake

jerbear1962

Great for those on low carb diets or those needing gluten-free I did it because I'm on a starch free diet.
Ingredients

4 (1 ounce) squares semisweet chocolate, chopped ( I've used just chocolate chips and peanut butter chips too)
1/2 cup butter
3/4 cup white sugar or sweetner if you desire, try agave it's great I've also used honey about 1/2 cup
1/2 cup cocoa powder
3 eggs, beaten
1 teaspoon vanilla extract
Directions

Preheat oven to 300 degrees F (150 degrees C). Grease an 8 inch round cake pan, and dust with cocoa powder.
In the top of a double boiler over lightly simmering water, melt chocolate and butter. Remove from heat, and stir in sugar, cocoa powder, eggs, and vanilla. Pour into prepared pan.
Bake in preheated oven for 30 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Slices can also be reheated for 20 to 30 seconds in the microwave before serving.

theblackbirdtree

Your recipe sounds great- minimal and very low in carbs which is always a great thing. Today's average intake of carbohydrates is extremely too high.
I hope I don't get butchered, here, but I noticed that you have sugar (more specifically agave) on your recipe. You can easily exclude regular sugar and use powdered stevia to make it diabetic friendly, sugar free, and stabilize the blood sugar. It's relatively inexpensive (especially in comparison to honey and agave), and tastes great in recipes. Not so much on its own in coffee or anything, though.

Also, another tip: Hershey's Special Dark Cocoa powder is only 10 calories per tablespoon, while most cocoa powders are 20 cals a tablespoon. This can save some calories as well and make the cake VERY decadent!
One final note: I love butter. It's fantastic. Did you know you can replace half the butter in a recipe (especially this one) with greek yogurt or tofu? It will still taste amazing and be moist and dense and flavorful.
You can also replace one egg with 3 tablespoons of egg whites and save yourself some fat and calories but still keep the protein high-- one egg is 80 calories, and 3 tablespoons of egg whites is 25 calories! I don't know if replacing entirely with egg whites would still make the cake the right texture, though.
Finally, using Baker's Unsweetened Chocolate Squares seem intimidating, but really, with the added sugar in the recipe it's just as chocolatey and delicious!

Here's a rough calorie count for your cake, serving 8 1-inch slivers:


Here's a calorie count with the changes, serving 8 1-inch slivers (could serve 6 too):

classictoaster

bump because delicious

great tips, blackbird! i definitely learned a few things there!

Tammi623

bump