We pride ourselves on having the friendliest
and most welcoming forums for moms and moms to be! Please take a moment
for free so you can be a part of our growing community of mothers.
If you have any problems registering please drop an email to firstname.lastname@example.org.
Our community is moderated by our moderation team so you won't see spam or offensive messages posted on our forums. Each of our message boards is hosted by JustMommies hosts, whose names are listed at the top each board. We hope you find our message boards friendly, helpful, and fun to be on!
6 tablespoons unsalted butter, plus more for pan
4oz 100% cocoa bar chopped up
6 large egg yolks
6 large egg whites
1 cup no calorie sugar substitute
1.Preheat oven to 275 degrees; with rack in center. Butter a 9-inch springform pan. Place butter and chocolate in a large bowl. Microwave in 30-second increments, stirring each time, until melted; cool slightly. Whisk in yolks. (itll get kinda thick and lumpy- that is normal)
2.In another bowl, beat egg whites to soft peaks. Gradually add sugar substitute; beat until stiff and glossy (like mirengue). Whisk 1/4 of whites into chocolate mixture; gently fold mixture into remaining whites.
3.Pour into prepared pan; smooth top. Bake until cake pulls away from sides of pan and is just set in center, 45 to 50 minutes. Cool completely on a wire rack.
The cake can be eaten on its own however I love frosting- so if you want frosting here's the recipe:
8oz cream cheese
1/2 stick butter
1 tsp vanilla extract
3/4c of no cal powdered sugar substitute
1/4c pure cocoa powder
Let the cream cheese and butter come to room temperature. blend all ingredients together until they are smooth. Frost the cake once it has cooled completly.
Make sure that you refridgerate your cake as it is perishable