Flourless Chocolate Lake Recipe
I was on my wits end looking for a Low Fat recipe and then my brother shared this Flourless Chocolate Lake recipe with me. This Low Fat recipe is the best alternative medicine you can consume while following the diet. This compelling Flourless Chocolate Lake is the Dessert of choice for a winning meal. Please try this Flourless Chocolate Lake recipe and let me know how it worked out for you.
Ingredients
2 ounced whole dried apricots (about 6 apricots)
1/2 cup cold water
1/4 cup boiling water
8 large eggs whites only (do not combine)
1 cup sugar
1/2 cup unsweetened Dutch processed cocoa powder
1 cup Grape- Nuts cereal
Light vegetable oil cooking spray
Directions
Preheat the oven to 350 degrees.
Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat.
Cover, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat and pour into the bowl of a food processor or blender.
Add the boiling water and puree until smooth. (You should have about 3 tablespoons of apricot puree.)
Combine the puree, 2 of the egg whites, the sugar, and the cocoa powder in a large mixing bowl.
Whisk together well.
Add the Grape-Nuts and mix with a wooden spoon.
Using an electric mixer (preferably the heavy, stationary type), beat the 6 remaining egg whites at medium speed until they form stiff, dry peaks.
Add a third of the beaten egg whites to the apricot-cocoa mixture and stir with a wooden spoon until thoroughly incorporated.
Add the remaining egg whites.
Fold gently with a slotted spoon until completely incorporated.
Spray the bottom and sides of a 9 inch springform pan once lightly with the vegetable oil spray.
Spread the oil evenly over the surface of the pan with your fingers.
Slowly pour in the batter, shaking the pan gently to even the top.
Bake for about 25 minutes, until the cake is firm to the touch in the center and the sides begin to pull away from the pan.
Remove from the oven, place the pan on a rack, and cool thoroughly.
The cake will shrink some as it cools.
Combine the dried apricots and the cold water in a small saucepan and bring to a boil over medium heat.
Cover, reduce the heat to low, and simmer for 20 minutes.
Remove from the heat and pour into the bowl of a food processor or blender.
Add the boiling water and puree until smooth. (You should have about 3 tablespoons of apricot puree.)
Combine the puree, 2 of the egg whites, the sugar, and the cocoa powder in a large mixing bowl.
Whisk together well.
Add the Grape-Nuts and mix with a wooden spoon.
Using an electric mixer (preferably the heavy, stationary type), beat the 6 remaining egg whites at medium speed until they form stiff, dry peaks.
Add a third of the beaten egg whites to the apricot-cocoa mixture and stir with a wooden spoon until thoroughly incorporated.
Add the remaining egg whites.
Fold gently with a slotted spoon until completely incorporated.
Spray the bottom and sides of a 9 inch springform pan once lightly with the vegetable oil spray.
Spread the oil evenly over the surface of the pan with your fingers.
Slowly pour in the batter, shaking the pan gently to even the top.
Bake for about 25 minutes, until the cake is firm to the touch in the center and the sides begin to pull away from the pan.
Remove from the oven, place the pan on a rack, and cool thoroughly.
The cake will shrink some as it cools.
