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Richard Leach's Flourless Chocolate Cake

"Rich chocolate cake is the perfect ending to a nice meal. This dense cake is also low in sugar."
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1 h 20 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 12.8 g
  • 20%
  • Carbs:
  • 19.2g
  • 6%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 88 mg
  • 29%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 250 degrees F. Butter an 8- inch round cake pan and line bottom with a parchment paper cake circle. Set aside.
  2. Mix the cornstarch and cocoa powder together. Set aside.
  3. Place chocolate, sour cream and butter in the top bowl of a double boiler. Heat over medium heat until mixture has melted. Stir frequently.
  4. Mix 1 cup SPLENDA(R) Granulated Sweetener, egg yolks and water in a medium size bowl using a wire whisk. Whisk until thoroughly mixed.
  5. Pour melted chocolate mixture into the egg yolk mixture, gently folding chocolate into the egg yolks.
  6. Whip egg whites in an electric mixer until soft peaks form. Add the remaining 1 cup SPLENDA(R) Granulated Sweetener and whisk briefly.
  7. Fold 1/3 of the whipped egg whites into the chocolate mixture until lightly blended. Fold in the blended cornstarch and cocoa powder. Fold in the remaining whipped egg whites.
  8. Pour cake batter into prepared cake pan. Place the cake pan in a larger baking pan. Pour about 1/2 inch of water into the larger baking pan to create a water bath.
  9. Bake in preheated 250 degrees F oven for 50-60 minutes or until firm.
  10. Remove cake from water bath. Cool cake completely before removing from the pan.
  11. Carefully invert the pan onto a serving plate to unmold.


  • Note
  • Serving Size: 1 slice (1/18 of cake)

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Read all reviews 2
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This was a very good cake. A rich and decadent dessert any chocoholic would love! I did make some changes--I used unsweetened Godiva chocolate, I used 5 yolks so I didn't have them left over. ...

awsome taste like fudge !!!

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