Servings: 12 Prep: 15 mins Cook: 45 mins Total: 2 hrs
I personally lost about 150 lbs by following a low-carb diet. My initial losses came from a borderline vegan and raw diet, which did work, but … it was frankly unsustainable. There was simply no way I could maintain that diet as a lifestyle. Needing to lose over 100 lbs., I needed something that would work, but also be enjoyable and sustainable for life. I looked and looked and read and read. It was finally an old yellowed copy of Atkins’ New Diet Revolution that resonated and changed everything for me. Reading that book, at a time I was open to the ideas, is easily one of the top turning points in my life. Years later, Atkins continues to form the basis for most of my decisions for myself, as well as my entire website.
So, when they reached out to me to post a recipe of theirs on my site … I did back flips. I LOVE Atkins! Not only did I approve, I encouraged it!
So … without further adieu … here’s a lovely little flourless chocolate cake from the talented chefs over at Atkins!
Thank you, Atkins! Don’t be a stranger!
Chocolate cake — it’s often looked at as the downfall of dieters everywhere, but it really doesn’t need to be this way. “Chocolate cake has flour and sugar,” you say? “How can this fit in with my low carb diet?” you add. You can use a sugar substitute, of course, though this fact is most likely not very surprising to you. The more surprising part of this recipe is that chocolate cake really does not need flour to be delicious! Flourless chocolate cake is a fantastic dessert, and it doesn’t require even one tablespoon of flour to be delightful. That’s right; you won’t even need to find a flour substitute. This recipe that I have here for you today is the ultimate in chocolate decadence (that’s why decadent is even in the name!), because it has both baking chocolate and cocoa powder. If you’re a chocolate lover, then this is for you.
A piece of this Decadent Chocolate Cake will fit in perfectly with your chosen weight loss program, like the Atkins diet. You won’t even need to feel guilty about this dessert. In fact, you shouldn’t feel guilty about it at all! Enjoy!
Decadent Chocolate CakePrint Rate
- 4 oz unsweetened baking chocolate coarsely chopped
- 1/2 cup unsalted butter
- 2 tbsp water
- 3/4 cup cup-for-cup sugar substitute divided
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 6 large eggs room temperature
- Heat oven to 325°F. Grease an 8-inch spring form pan and line the bottom with parchment paper; grease paper and set aside.
- Melt chocolate, butter and water in the top of a double boiler set over simmering water, stirring to combine. Remove from heat and transfer to a large bowl; cool to room temperature. Add ¼ cup of the sugar substitute, the cocoa powder and vanilla extract to chocolate mixture, stirring until combined.
- In a medium bowl, with an electric mixer on medium-high, beat eggs until mixture forms thick ribbons when beater is lifted, about 6 minutes. Reduce speed to medium; gradually add remaining ½ cup sugar substitute and beat until combined, 1 minute. Stir one-third of the egg mixture into the chocolate mixture to lighten. In two additions, fold in remaining egg mixture until well combined.
- Pour batter into prepared pan, smoothing top. Bake until evenly risen and almost set, 40-45 minutes (it will look like a brownie). Cool completely on a wire rack. To serve, run a knife around edge of pan and remove rim. Cut into 12 pieces and serve with whipped cream (optional).
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* Learn More: More about this recipe and nutrition …