Flourless, Sugar-Free Chocolate Cake
If you use a sugar free vanilla extract like Since Singing Dog Vanilla™ , the only sugar source in
this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate
Mousse for a decadent sugar free treat.
2 TBS. unsalted butter (2 tsp to coat pan + 4 tsp to add to cake)
1 TBS. unsweetened cocoa powder
1 cup-less 2 TBS. almond flour
.38 lb. melted YC Chocolate 70% Dark Chocolate for Baking*
½ cup sour cream
2 egg yolks + 5 egg whites (at room temperature)
1 tsp. Singing Dog Vanilla™ pure vanilla extract
¼ tsp. salt
Preheat oven to 350 degrees.
Coat a 9” Springform pan with butter and dust with cocoa powder. (do not tap out excess)
Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl
combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir
until well-blended.
With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of
egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white
streaks remain.
Pour into prepared pan and smooth the top.
Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted
comes out with a lots of moist crumbs.
Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges
of the cake with a knife and remove the pan sides.
This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted
slivered almonds. Texture should be dense, moist and slightly fudgy .
*Chocolate can be melted on low microwave setting just until melted or over a double boiler.
Nutritional Information:
4 g. Net Digestible Carbs per serving size (without mousse or almonds), 1 g. Sugar
Makes 8 servings.
Copyright 2006 YC Chocolate
If you use a sugar free vanilla extract like Since Singing Dog Vanilla™ , the only sugar source in
this cake is the naturally occurring sugar in the almond flour. Top it with the Sugar Free Chocolate
Mousse for a decadent sugar free treat.
2 TBS. unsalted butter (2 tsp to coat pan + 4 tsp to add to cake)
1 TBS. unsweetened cocoa powder
1 cup-less 2 TBS. almond flour
.38 lb. melted YC Chocolate 70% Dark Chocolate for Baking*
½ cup sour cream
2 egg yolks + 5 egg whites (at room temperature)
1 tsp. Singing Dog Vanilla™ pure vanilla extract
¼ tsp. salt
Preheat oven to 350 degrees.
Coat a 9” Springform pan with butter and dust with cocoa powder. (do not tap out excess)
Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl
combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir
until well-blended.
With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of
egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white
streaks remain.
Pour into prepared pan and smooth the top.
Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted
comes out with a lots of moist crumbs.
Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges
of the cake with a knife and remove the pan sides.
This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted
slivered almonds. Texture should be dense, moist and slightly fudgy .
*Chocolate can be melted on low microwave setting just until melted or over a double boiler.
Nutritional Information:
4 g. Net Digestible Carbs per serving size (without mousse or almonds), 1 g. Sugar
Makes 8 servings.
Copyright 2006 YC Chocolate
