tasty treats

 

A rich decadent almost flourless cake for the true chocolate lover. The texture will remind you of fudge, so a small slice is sufficient!

Servings
Makes 12 servings

Ingredients
CAKE
Cooking spray
6 Tablespoons (90 mL) butter, softened
4 ounces unsweetened (115g) chocolate
1/3 cup (75 mL) nonfat milk
1/3 cup (75 mL) sugar free apricot preserves
2 teaspoons (10 mL) instant coffee crystals
1 egg yolk
1 teaspoon (5 mL) vanilla extract
38 packets Pure Via sweetener
3 egg whites
1/8 teaspoon (0.5 mL) cream of tartar
¼ cup (50 mL) all-purpose flour
1/8 teaspoon (0.5 mL) salt

GLAZE
1 ounce (30 g) semi-sweet chocolate
1 Tablespoon (15 mL) butter
Fresh raspberries and fresh mint (optional)

Directions
    Preheat oven to 350°F. Spray bottom of an 8-inch cake pan with cooking spray. Line bottom of pan with parchment paper or waxed paper. Spray again; set aside.

    For Cake, heat 6 Tablespoons butter, unsweetened chocolate, milk, preserves and coffee crystals in small saucepan on medium-low heat, stirring frequently, until chocolate is almost melted. Remove from heat and whisk until chocolate is completely melted.

    Whisk in egg yolk, vanilla and Pure Via sweetener until smooth.

    Beat egg whites and cream of tartar in mixing bowl until stiff peaks form. Fold chocolate mixture into egg whites. Fold in combined flour and salt. Pour batter into prepared pan.

    Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. DO NOT OVER BAKE. Carefully loosen cake from sides of pan using a small sharp knife. Cool cake completely in pan on wire rack. Then cover and refrigerate 1 to 2 hours.

    For Glaze, melt semi-sweet chocolate and butter in small saucepan on medium heat. Remove cake from pan and invert onto serving plate. Spoon Glaze over top of cake, letting it run down sides. Let stand 1 hour or until Glaze is firm. Cut cake into thin slices and garnish with raspberries and mint, if desired.


NUTRITIONAL INFORMATION (PER SERVING)
    Calories 146; Protein 3g; Carbohydrates 11g; Fat 13g; Cholesterol 33mg; Sodium 104mg


Exchanges
    Starch – 1; Fat – 2- ½;


Reduction
    Calorie Reduction – 45%
    Carbohydrate Reduction – 71%