Recipe For Flourless Chocolate Cake

This is quite healthy, I believe! No flour (so no extra carbs)...just lots of egg and walnuts (protein!) And of course, we all know the health benefits of chocolate!

Flourless Chocolate Walnut Cake

1/2 cup semi sweet chocolate chips

4 tablespoon butter (unsalted recommended, I use salted)

1 cup walnuts

4 large eggs, separated

1/2 cup sugar, divided (I used baker's sugar and about 2 Tablespoons less than 1/2 cup because I like to cut sugar in every recipe I use.)

Preheat oven to 350 degrees.

9 " spring form pan, well greased and floured.

1. Melt the chocolate chips with the butter. Set aside and cool (You can melt it in microwave, 10 seconds at a time, stirring it when it starts to melt. )

2. In food processor or blender, grind the walnuts into very small pieces. Be careful not to grind them into powder.

3.In a large bowl, beat the eggs yolks. Gradually beat in the 1/4 cup sugar (it actually has less than 1/4 sugar, remember?) until the mixture is thick

4. In a separate bowl, beat the egg whites until foamy. Then add the remaining sugar( a little less than 1/4 cup), a tablespoon at a time, while continuing to beat the egg whites until stiff peaks form. (In my preparations, I must have had some food on the beaters, because I just ended up with soft peaks that fell over...it was OK..it still turned out great.)

5. Gently fold the beaten egg whites into the egg yolk batter.

6. Pour the batter into the prepared pan. Bake 40-45 minutes or until a toothpick inserted comes out clean. Place the pan on a wire cooling rack and allow it to cool 10 minutes before removing sides of pan. This is a delicate cake and should be served without removing the bottom of the pan.

It is said this cake can be doubled and still made in a 9 inch spring form pan....just bake an additional 10-15 minutes. Still check for doneness after 45 minutes, though.

This cake has a yummy dense chocolatiness..can be served with whipped cream or ice cream.

recipe from...

The Great American Chocolate Contest Cookbook by T.K. Woods. It is by Vivian Cohen who wrote:

"This recipe comes from my great-grandaunt from Czechoslovakia. My family cannot live without this cake."