Recipe Name Flourless Chocolate Cake Submitted by pmharrington Recipe Description Quantity 1 Quantity Unit 9-in. springform pan Prep Time (minutes) 20 Cook Time (minutes) 30 Ready In (minutes) 50

Ingredients Amount Measure Ingredient 1 spray (about 1 second) Pam cooking spray - butter flavor 5 large egg whites 4 square (1 oz) Baking chocolate bar, bittersweet - chopped 3 tablespoons unsweetened cocoa powder 1/2 cup, chopped walnuts, ground (also try almonds or hazelnuts) 1/2 cup splenda no-calorie sweetener, granulated 1/2 cup sour cream 1/2 cup egg beaters (equivalent of 2 eggs) 1/2 teaspoon vanilla extract Steps Sequence Step 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 bar in microwave-safe bowl on high for 1 to 2 minutes. Stir after each 30 seconds 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. Do not completely stir in egg whites; batter should look marbled with white. 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. 8 Serve warm with low carb ice cream or fresh whipped cream, or simply dust with icing sugar.