Flourless Chocolate Cake
4 ounces good-quality bittersweet chocolate (72% cacao), in small pieces
¼ cup butter
¼ cup nonfat yogurt
1/3 cup white sugar
¼ teaspoon salt
½ teaspoon vanilla
1 ¼ cup finely chopped almonds
1 tablespoon powdered sugar
3 cups fresh raspberries, blueberries, or strawberries
- Preheat oven to 325 degrees F. Spray a 9-inch round cake pan with a nonstick cooking spray. Line the bottom of the pan with parchment paper and spray again on top of the parchment paper. Place chocolate and butter in a bowl. Place over a pot of barely simmering water. Gently heat until the chocolate is melted. Whisk in yogurt and set aside.
- In a large mixing bowl, beat eggs and sugar with an electric mixer until thick and fluffy, about 4 minutes on high speed. Stir in salt and vanilla. Add nuts; then gently fold in chocolate. Do not overmix. Pour into prepared pan. Bake 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean. Dust with powdered sugar and serve with ¼ cup of fresh seasonal fruit.
- Do not melt the chocolate over boiling water or the chocolate may scorch. Gentle heat is best, and stir periodically.
- Whip the eggs and sugar until light in color and full of air. This leavens the cake and gives it a light texture.
Nutrition Facts per Serving: 207 calories, 5 g protein, 14 g fat (5 g saturated fat), 17 g carbohydrate, 4 g fiber, 63 mg cholesterol, 97 mg sodium, 5.8 glycemic load.