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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Flourless Chocolate Cake with Almonds

Source: dLife

A rich and decadent dessert.

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 8.6 Fat, 0.1 Meat, 0.4 Other Carbs, 0.1 Starch, 0.3 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.
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Servings

Ingredients

2.0
2 tbsp unsalted butter 1.0
1 tbsp unsweetened cocoa powder 0.5
0 1/2 cup whole almonds 0.5
0 1/2 cup sugar 3.0
3 oz unsweetened baking chocolate 0.5
0 1/2 cup sour cream 0.25
0 1/4 cup SPLENDA® No Calorie Sweetener, granulated 2.0
2 each raw egg yolks 1.0
1 tsp vanilla extract 0.25
0 1/4 tsp almond extract 5.0
5 each egg whites 0.25
0 1/4 tsp salt 1.0
1 tbsp slivered almonds

Directions

Preheat oven to 350°F.
Coat 9" springform pan with 2 teaspoons of the margarine or butter, and dust with the cocoa powder. (Don't tap out excess cocoa.)
In food processor, combine blanched almonds with 2 tablespoons of sugar. Process until finely ground.
In top of double boiler, over barely simmering water, melt chocolate and the remaining 4 teaspoons butter, stirring occasionally, until smooth.
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.
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.
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.
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.
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.