dLife feature photo

Search from thousands of diabetes-friendly recipes that meet the dLife Nutritional Guidelines.*

Enter keyword(s) or ingredient(s)

Enter a food:

Flourless Chocolate Cake with Almonds
Source: dLife

A rich and decadent dessert.

Rating:
Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 129.9
Total Carbs 9.6 g
Dietary Fiber 0.3 g
Sugars 6.5 g
Total Fat 8.6 g
Saturated Fat 5.0 g
Unsaturated Fat 0.4 g
Potassium 44.0 mg
Protein 3.7 g
Sodium 76.3 mg
Dietary Exchanges
2 Fat , 1/2 Other Carbs , 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
Powered by ESHA

Servings
Ingredients

2 tbsp  unsalted butter
1 tbsp  unsweetened cocoa powder
0 1/2 cup  whole almonds
0 1/2 cup  sugar
3 oz  unsweetened baking chocolate
0 1/2 cup  sour cream
0 1/4 cup  SPLENDA® No Calorie Sweetener, granulated
2 each  raw egg yolks
1 tsp  vanilla extract
0 1/4 tsp  almond extract
5 each  egg whites
0 1/4 tsp  salt
1 tbsp  slivered almonds
Directions
  1. Preheat oven to 350°F.
  2. Coat 9" springform pan with 2 teaspoons of the margarine or butter, and dust with the cocoa powder. (Don't tap out excess cocoa.)
  3. In food processor, combine blanched almonds with 2 tablespoons of sugar. Process until finely ground.
  4. In top of double boiler, over barely simmering water, melt chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth.
  5. Remove from heat. Place chocolate mixture in large bowl. Add almond mixture, sour cream, sugar substitute, egg yolks, vanilla extract, almond extract (if using), and 1/4 cup of remaining sugar. Stir until well-blended.
  6. In large bowl, with electric mixer on high speed, beat egg whites and salt until frothy. Gradually add remaining 2 tablespoons sugar, beating until stiff, glossy peaks form.
  7. Stir one-quarter of the beaten whites into the chocolate mixture. Gently fold in remaining whites until no white streaks remain. Place in prepared pan. Gently smooth top.
  8. Bake 30 minutes, or until cake has risen, the top is dry, and a wooden pick inserted in the center comes out with a few moist crumbs.
  9. Place pan on cooling rack and cool until warm. The cake will fall dramatically. Loosen edges of cake with knife and remove pan sides. Sprinkle with toasted almonds, if desired.

Sign up for FREE dLife Newsletters

dLife Membership is FREE! Get exclusive access, free recipes, newsletters, savings, and much more! FPO

Congratulations!
You are subscribed!
Congratulations!
You are subscribed!
Congratulations!
You are subscribed!

dLife Weekly Poll

If you are a parent with diabetes, do you find that diabetes gets in the way of your parenting?