Flourless Chocolate Cake With Coconut

I was sitting at the Doc’s office and found this recipe in a Bon Appetit magazine. I think it would work by substituting Splenda for the sugar. I don’t know the carb count and I haven’t tried it yet. But, it sure sounds yummy.

Flourless Chocolate Cake with Coconut

Serves 8 -10

INGREDIENTS:

10 ounces plus 6 ounces bittersweet (not unsweetened) chocolate, chopped.
10 tablespoons (1 1/4 sticks) unsalted butter
6 extra large eggs–separated
2/3 cups sugar (substitute with Splenda)
1/2 cup whipping cream
1/4 cup sweetened flaked coconut, toasted (since it’s a topping it might be optional)

DIRECTIONS:

Preheat oven to 350 degrees

Butter and “flour” a 10 inch diameter cake pan and line the bottom of the pan with parchment paper.

Stir 10 ounces of the chocolate and butter in large metal bowl set over a large saucepan of barely simmering water until melted and smooth.

Remove bowl from over water and cool slightly.

Whisk egg yolks and “sugar” in a medium bowl to blend.

Using an electric mixer, beat egg whites in another large bowl until peaks form.

Fold yolk mixture, then chocolate mixture into egg whites until just blended.

Transfer batter to prepared cake pan and gently tap the pan on a work surface to eliminate large bubbles in the batter.

Bake cake until tester inserted into the center comes out clean, about 35 minutes.

Transfer cake to rack and cool completely (center will sink). Press outer edges of cake down to level the top.

Run a thin knife around the pan sides to release the cake.

Turn cake out onto the rack and peel off the parchment paper.

Invert cake onto a platter.

Place remaining 6 ounces of chocolate in medium bowl. Bring whipping cream to a boil in a small saucepan.

Pour cream over chocolate and whisk until melted and smooth.

Pour chocoalte mixture onto cake, spreading just to the edges.

Sprinkle with toasted coconut.

Refrigerate until chocolate topping is set, about 2 hours.

Can be made 2 days ahead. Cover and keep refrigerated.