A flour-less dessert recipe for chocolate lovers. This is a healthier than most cakes because there is no white flour, and half the sugar by replacing sugar with Splenda® Sugar Blend. It tastes great nobody will be able to tell this is a lighter version. Walnuts are one of the best plant sources of protein. They have fiber, vitamins, and rich in omega 3 fatty acids. Dark chocolate is also rich in antioxidants. If you are going to eat dessert, it is almost a guilt free indulgence with these health benefits.
Ingredients:
2 Cups walnuts
1/2 Cup Splenda® Sugar blend
1 1/2 Cups 60% semisweet chocolate
5 eggs, separated
1 teaspoon vanilla
1/2 teaspoon grated orange peel
Directions:
Spray Pam in a 10-inch spring form pan, then lightly dust with flour
Melt chocolate and butter in a double boiler or microwave. Set aside to cool. Pre-heat oven to 350 degrees.
Place the walnuts and 1/3 cup of sugar in a food processor and pulse in food processor until the mixture is finely ground. Set Aside.
Beat the yolks and the rest of your sugar. Add vanilla and fold the melted chocolate, ground walnuts and orange zest into the egg yolks.
In a bowl beat the eggs whites with mixer until stiff. Fold the egg whites into the chocolate walnut batter. Pour the batter into greased spring form pan. Bake 350 degrees for 35 to 40 minutes.
Remove from the oven and allow to cool completely before removing from the pan. Run a knife between the edge of the cake and the pan so it does not stick when removing. Makes 10 servings.
