Lovely cake without flour. I think I'm going to make another bundt cake idea soon.
21/2 oz sugar free chocolate, (45 g)
(sweetened with maltitol usually)
1/3 cup butter (75 mL)
6 extra-large eggs, separated
1/4 tsp lemon juice (1 mL)
1 cup SPLENDA® Granular (250 mL)
12/3 cups ground hazelnuts (400 mL)
1 cup Crème Fraiche, Low-Carbing Among Friends, vol. 2 (250 mL)
Few raspberries for garnish, (optional)
Chocolate Drizzle:
1/4 cup sugar free chocolate chips, (50 mL)
1 tbsp unsalted butter (15 mL)
1 tbsp whipping cream (15 mL)
Line 10-inch (4 L) bundt pan with wax paper or parchment paper (leaving edges high). Spray liberally with nonstick cooking spray. Set aside.
In double boiler, melt chocolate and butter. In food processor, process egg whites and lemon juice until stiff. In small bowl, whisk egg yolks and SPLENDA® Granular together until smooth. Whisk in chocolate mixture.
Fold ground hazelnuts and chocolate mixture into beaten egg whites. Pour batter into prepared pan. Bake in 350°F (180°C) oven 30 minutes, or until cake tester comes out clean. Invert bundt pan on wire rack and carefully remove paper.
Chocolate Drizzle: In double boiler, melt chocolate chips and butter. Stir in whipping cream.
Spread cooled cake with Crème Fraiche, add a few fresh raspberries, if desired, and drizzle with chocolate.
Variation: Almond Chocolate Bundt Cake: Use ground almonds instead of ground hazelnuts.
Yield: 16 servings
1 serving
216.4 calories
4.9 g protein
20.8 g fat
3.9 g carbs
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