Back to Readers' Favorite Recipes Chocolate Cake

This cake uses very little flour.


6 Tablespoons margarine
4 ounces unsweetened chocolate
1/3 cup skim milk
1/3 cup apricot preserves with NutraSweet® brand sweetener or apricot spreadable fruit
2 teaspoons instant espresso coffee crystals
1 egg yolk
1 teaspoon vanilla
10 3/4 teaspoons Equal® MeasureTM or 36 packets Equal® sweetener or 1 1/2 cups Equal® SpoonfulTM
3 egg whites
1/8 teaspoon cream of tartar
1/4 cup all-purpose flour
1/8 teaspoon salt
Rich Chocolate Glaze


Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from head; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan.

Bake in preheated 350 degree F oven until cake is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours.

Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired.

Nutritional Information

Serving size: 1 slice
Yield: 12 slices
Exchanges: 1/2 Bread, 2 Fat
Nutrition: 139 Calories, 3g Protein, 11g Carbohydrate, 11g Fat

Equal® Sweetener and NutraSweet® brand sweetener are registered trademarks of The Nutraweet Company. Recipe used with permission.

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Last Updated: Wednesday August 30, 2006 14:06:20
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