Almost Flourless Chocolate Cake
¼ cup all purpose flour
1/8 tsp sea salt
6 T unsalted butter
4 ounces unsweetened chocolate
1/3 cup milk
1/3 cup apricot or raspberry 100% spreadable fruit
2 T Dacopa or other instant grain coffee substitute
1 tsp coffee flavoring (optional)
1 egg yolk lightly beaten
1 T vanilla flavoring
1 tsp white stevia powder or 1/8 tsp liquid concentrate
3 egg whites
1/8 tsp cream of tartar
Preheat oven to 350 F. Lightly grease the sides of a 9-inch round cake pan and line the bottom with parchment paper.
Combine the flour and sea salt in a small bowl and set aside.
Place the butter, chocolate, milk, fruit preserves, coffee substitute, and coffee flavoring in a small saucepan over medium-low heat. Stir constantly until the chocolate is almost melted. Remove pan from heat and continue to stir until the chocolate is completely melted and the mixture is smooth.
Whisk the egg yolk and vanilla into the chocolate. Add the stevia and continue whisking until smooth. Set aside.
Using an electric hand-held mixer, beat the egg whites and cream of tartar until stiff peaks form. First fold the chocolate mixture into the egg whites to form a smooth batter, then fold the flour into the batter.
Pour the batter into the prepared pan and bake for 18 to 20 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.
Carefully loosen the cake from sides of the pan with a small, sharp knife. This will prevent the cake from cracking as it cools.
Allow the cake to cool completely in the pan, cover with wax paper and place in the refrigerator for one to two hours to chill.
Remove the cake from the pan and cut into wedges.
T = tablespoon; tsp = teaspoon.
Source: The Stevia Cookbook. New York City: Avery; 1999.