Low Cal Flourless Marble Pudding

"This recipe is ALL about the taste and less about the presentation. I first got the idea from working at an Italian cafe that specialized in gluten-free and flour less cakes. Since those days I've tried a myriad of different recipes and came up with this one. To make it as low-cal as possible I've used Splenda sugar, 60% fat free cream cheese and you could use margarine instead of butter."
 
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Ready In:
2hrs
Ingredients:
12
Serves:
6
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ingredients

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directions

  • Spray a 9x2 inch casserole dish with oil and preheat oven to 180°C.
  • Vanilla Batter:

  • In a mixer beat the cream cheese until smooth. Gradually add sugar until no bumps are present. Add egg and essence and beat til blended.
  • Chocolate Batter:

  • Microwave chopped dark chocolate with butter until smooth. Do not burn, shouldn't take longer than 25 seconds. Set aside.
  • In mixer whip eggs, sugar, essence, cinnamon and salt on high til think. Approximately 4 minutes.
  • Gradually add the semi cooled chocolate mix. Turn the mixer to low while doing so.
  • In casserole dish alternate pouring the different batters, so that they are layered. Take a knife and swirl the mixture. Do not over do it, you won't to be able to see distinct swirls.
  • Bake uncovered for roughly 40-45 minutes. To check when it's done, insert a knife in the middle of the dish. You want it to come out gooey. It should be puffed and slightly cracked especially around the edges.
  • Remove from oven and allow it to cool for 1-1/2 hours. The mixture will deflated. Put the lid on it and place it in the fridge. Keep it in the fridge for at least 3 hours before serving, preferably it should be refrigerated over night.
  • Before serving dust with cocoa powder or icing sugar. Serve by itself or with ice ream or whipped cream.

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