Recipe by Heather V.
This is the most rich and delicious cake I have ever tasted. I think it needs something like a raspberry sauce drizzled over the top when it is served. Other fruits which go with dark chocolate might also work. Perhaps some fresh whipped cream? Depending on your tastes, I recommend something to compliment it's richness. This cake recipe was created by Alice Medrich exclusively for American Health magazine. Medrich, author of the award-winning Chocolate and the Art of Lowfat Desserts, doesn't use artificial sweetener or fake fats.
Top Review by Meryl
I made this cake a few times several years ago, and it's the ultimate lowfat almost-flourless chocolate cake. It's nice and deep chocolatey, and so creamy and luscious that it's hard to believe it's lowfat!
- 59.14 ml pecans
- 44.37 ml all-purpose flour
- 85.04 g semisweet chocolate or 85.04 g bittersweet chocolate
- 118.29 ml unsweetened Dutch-processed cocoa powder
- 236.59 ml sugar
- 118.29 ml boiling water
- 2 egg yolks
- 14.79 ml Bourbon or 14.79 ml whiskey
- 4 egg whites, room temperature
- 1.23 ml cream of tartar
- 9.85-14.78 ml powdered sugar
Directions See How It's Made
- Position oven rack in the bottom third of the oven and preheat oven to 375°F
- Spray or grease the bottom and sides of an 8 x 2-1/2-in. springform pan lightly with vegetable oil spray.
- I used a regular round cake pan and it worked fine with a little flour sprinkled on top of the oil or butter, whichever you prefer to use.
- In a food processor or blender, pulverize pecans and flour until the mixture has the texture of fine meal.
- Set aside.
- Finely chop your 3 oz of chocolate.
- In a large bowl, combine chocolate, cocoa powder, and 3/4 cup sugar.
- Add boiling water; whisk until chocolate is melted.
- Whisk in egg yolks and bourbon.
- Set aside.
- Combine egg whites with cream of tartar in a medium-size bowl.
- Beat at medium speed until soft peaks form.
- Gradually sprinkle in remaining sugar and beat at high speed until the mixture is stiff but not dry.
- Whisk flour and pecans into chocolate mixture.
- Fold 1/4 of egg whites into chocolate mixture to lighten it, then fold in remaining egg whites.
- Scrape batter into prepared pan.
- Bake 30 to 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs clinging to it.
- Cool in the pan on a wire rack.
- It will sink like a souffle, and the top crust may be broken.
- Cake may be stored at room temperature for one day before serving.
- To unmold and serve: Detach cake from the pan by sliding a small knife around the perimeter.
- Release the spring; remove the pan sides.
- Leave cake on the bottom of the pan and transfer it to a serving dish.
- Sieve powdered sugar very lightly over the top.
- Serve & enjoy with those you love!