Friday, November 30, 2012

Lighter Flourless Chocolate Cake

Well, hey there, all!  Happy Friday to ya :)

Just popping in to give you a deliciously decadent while at the same time light and airy dessert to try this weekend.  Or whenever.  But you should try it.  

I wish I had taken a picture of a slice, but when I turned around to do so, the cake was annihilated.  That should tell you something ;)

Lighter Flourless Chocolate Cake
serves 12

4 ounces dark chocolate (60-72% cacao), in small pieces
¼ cup butter
¼ cup nonfat yogurt
3 eggs (or you could sub Eggbeaters)
1/3 cup white sugar
¼ teaspoon salt
½ teaspoon vanilla

For serving:
1/2 slivered almonds
1 tablespoon powdered sugar
fresh raspberries, blueberries, or strawberries


Preheat oven to 325 degrees F. Spray a 9-inch round cake pan with a nonstick cooking spray. Line the bottom of the pan with parchment paper and spray again on top of the parchment paper. Place chocolate and butter in a bowl. Place over a pot of barely simmering water. Gently heat until the chocolate is melted. Whisk in yogurt and set aside.
In a large mixing bowl, beat eggs and sugar with an electric mixer until thick and fluffy, about 4 minutes on high speed. Stir in salt and vanilla then gently fold in chocolate. Do not overmix. Pour into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Dust with powdered sugar and top with berries and almonds.

recipe adapted from Fitsugar

Have a lovely weekend!  See you Monday with a budget friendly pantry meal!

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