Source: dLife

A delicious, sugar-free, flourless chocolate cake.

Servings

1 butter flavored cooking spray
5 egg whites
4 oz Baking Chocolate, bar, bittersweet , chopped
3 tbsp Cocoa Powder, unsweetened
0.5 cup Nuts, walnuts, English, dried, ground (also try almonds or hazelnuts)
0.5 cup SPLENDAŽ No Calorie Sweetener, granulated
0.5 cup reduced fat sour cream
4 oz liquid egg substitute
0.5 tsp vanilla extract

1 Preheat oven to 350 degrees F.
2 Coat a 9-inch springform pan with butter-flavored cooking spray.
3 In bowl of an electric mixer, beat egg whites on high until stiff, glossy peaks form.
4 Microwave chocolate in microwave-safe bowl on high for 1 to 2 minutes. Stir until smooth.
5 Scrape into a mixing bowl. Stir in cocoa, nuts, Splenda, sour cream, egg substitute, and vanilla extract. With a spatula, fold in egg whites.
6 Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool.
7 Loosen edges of pan and remove cake. Cake will deflate.

Serve warm with ice cream or whipped cream, or simply dust with icing sugar.