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Flourless Chocolate Cake

Used with permission from the New Sonoma Diet

Alterations should be made to fit with your dietary needs. Please consult with your medical team before you attempt to make this recipe.

Flourless Chocolate Cake. Yield: 12 servings 4 ounces good-quality bittersweet chocolate (72% cacao), in small pieces 1/4 cup butter 1/4 cup nonfat yogurt 3 eggs 1/3 cup white sugar 1/4 teaspoon salt 1/2 teaspoon vanilla 1 1/4 cups finely chopped almonds 1 tablespoon powdered sugar 3 cups fresh raspberries, blueberries, or strawberries

Instructions

• Preheat oven to 325°F. Spray a 9-inch round cake pan with 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. Add nuts; 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 serve with ¡/4 cup of fresh seasonal fruit.
• Variations:
• Replace almonds with ground pistachios.
• Replace almonds with ground hazelnuts.
• Culinary Notes
• Do not melt the chocolate over boiling water or the chocolate may scorch. Gentle heat is best, and stir periodically.
• Whip the eggs and sugar until light in color and full of air. This leavens the cake and gives it a light texture.

Nutrition Facts per Serving: 207 calories, 5 g protein, 14 g fat (5 g saturated fat), 17 g carbohydrate, 4 g fiber, 63 mg cholesterol, 97 mg sodium, 5.8 glycemic load

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