RECIPE: Sugarless Flourless Chocolate Cake

I make this in the Pampered Chef flower shaped cupcake pan. The recipe calls for Somersweet which is Suzanne Somer's brand of artificial sweetener. It's much more concentrated than splenda so I had to use 1 cup of splenda in it's place. Lot's of butter so it's not something you would eat every day but it's very good. This is a Suzanne Somers recipe from her Desserts recipe book Chocolate cake Ingredients: 6 ounces (6 squares) unsweetened chocolate 1 stick plus 2 tablespoons unsalted butter 6 large eggs at room temperature (MUST be room temp) 1/2 cup Somersweet (I used 1 cup splenda) 1 tablespoon vanilla 1/4 tsp baking soda Preheat oven to 400 degrees Cover the bottom of a 9 inch springform pan with two squares of waxed paper (I made this as cupcakes) Grease the waxed paper and sides with butter. Snap the springform sides into place and trim the excess paper. Set aside. In a heavy-bottomed saucepan, melt the chocolate and butter over low heat, stirring until smooth. Set aside to cool slightly (if you let it get too cool it's going to harden up) Place the eggs in a large bowl and beat at high speed until tripled in volume, about 8 minutes. Add the somersweet (or splenda) and baking soda. Beat for 30 seconds. Mix 1/3 of the egg mixture into the chocolate butter mixture (if the chocolate has cooled too much and is getting hard heat it up a little before adding the eggs to it - if the eggs are not room temperature at this step the cold eggs will cause the chocolate mixture to harden and your recipe isn't going to turn out). Then fold the chocolate butter mixture into the remaining egg mixture until combined (you are folding it in not mixing hard. You don't want to deflate the beaten eggs, they are what give this it's cake like texture). Spoon the batter into the pan and bake for 15 minutes. (cupcakes did not take this long. I just kept checking them. I think they took about 10 minutes) Remove the pan from the oven and allow the cake to cool completely. Release the springform and carefully peel off the wax paper. _________________ Lizzie

Lizzie thanks for sharing these recipes, I am always looking for new ideas. Thanks alot. If you have a good protien pudding recipe please pass it on. I am craving sf puddings these days, lol Kathleen

How did this taste??? Did it taste "eggy"???

I don't think so. It tasted cakey to me. I love it

Oh my goodness, I am so going to have try this! Thanks