Richard Leach's Flourless Chocolate Cake Recipe -

Richard Leach's Flourless Chocolate Cake

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"Rich chocolate cake is the perfect ending to a nice meal. This dense cake is also low in sugar."

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Original recipe makes 8 servings Change Servings
  • PREP

    30 mins
  • COOK

    50 mins

    1 hr 20 mins


  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® 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® 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.
Kitchen-Friendly View


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

Reviews More Reviews

Sep 21, 2006

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. I used 1/2 c Splenda in the yolks and 1/4 c of Agave Nectar so overall I added less sweetener. I served it with an all fruit raspberry spread that I warmed and topped with whipped cream. Next time I may use 3/4c Agave nectar in the yolks and a bit more butter in the chocolate because the cake would have been dry without the spread and whipped cream. Also I didn't bother with the water bath and I used a greased spring form pan (no parchment). Maybe would have been more moist with the water bath? I'll make it again!

May 12, 2008

awsome taste like fudge !!!


2 Ratings

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  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 19.2 g
  • 6%
  • Cholesterol
  • 88 mg
  • 29%
  • Fat
  • 12.8 g
  • 20%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 42 mg
  • 2%

* Percent Daily Values are based on a 2,000 calorie diet.

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