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Flourless Chocolate Cake made with Lakanto
Flourless Chocolate Cake made with Lakanto
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Chocolate Flourless Cake using Lakanto

This recipe is suitable as a transition dessert recipe or for Stage 3 Body Ecology.

 Baking Time: 50 Minutes     

Serve with Lakanto Chocolate Icing and Vanilla Cream. 
8oz of unsalted butter, plus extra for pan
250g bittersweet chocolate, chopped
¼ cup of Cacao Powder
1 teaspoon of Vanilla powder
6 large eggs, separated
1 cup Lakanto (Powdered in blender)
Preheat oven to 350 degrees F or 180 degrees C.
  1. Lightly butter the bottom and sides of a 9 inch springform pan.  Line the bottom with parchment paper and butter the paper.  Set aside.
  1. In the top of a double boiler, melt the chocolate and butter over medium-low heat.  Remove from the heat and whisk in the cocoa, vanilla powder, and salt.
  1. In a bowl, whisk together the egg yolks with ½ cup of the sugar until thick and pale yellow in color.  Fold the chocolate mixture into the yolks and mix well.
  1. In another bowl, whisk the egg whites until thick. Whisking, add the remaining ½ cup sugar gradually and continue to heat to form a light meringue. 
  1. In several additions, fold the chocolate mixture into the egg white mixture, being careful not to deflate the meringue. 
  1. Gently pour into the prepared pan and bake until the edges are set, but the center is still moist and few crumbs stick to a tester, about 45 - 50 minutes.
  1. Remove from the oven and cool completely in the pan on a wire rack.
  1. Run a thin, sharp knife around the edge of the cake. Remove the pan sides and gently lift away the cake. Lower onto a cake plate, remove the bottom and peel away the parchment.
  1. Ice with Lakanto Chocolate Icing and Vanilla Cream

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