I love flourless chocolate cake and discovered it during my low carb diet days. I took this recipe and transformed it to be not only flour free, but sugar free and near fat free. You would never guess with the richness and texture of this cake. - chocolate can be substituted for a combination of special dark cocoa powder (which is 0 fat compared to regular cocoa powder)/splenda/smart squeeze nonfat margarine (1 3/4 cup, 1 1/3 cup, 1/2 cup respectively) - sugar for splenda - smart squeeze nonfat margarine for the butter - 3 eggs & 3 egg whites for the 6 eggs. I followed the rest of the recipe as stated. I couldn't wait to let it cool enough before I took it out of the pan... whoops. Most of it stayed together when I flipped the pan, but there was some breakage. I will have to be more patient next time... I just couldn't wait to eat it. Enjoy!

Reviewed On: Sep. 20, 2009