Tag Archives: Agave syrup

Diabetic Flourless Chocolate Cake

English: Disengaged base and wall of springfor...

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I have a bumper sticker from Penzey’s Spices on my refrigerator. “Love People, Feed Them Tasty Food.” Why do people pull together around food? Food is a deep, primitive need that binds us together as humans. What do we do at social gatherings? Eat and drink. Where do people always end up gathering in a home? The kitchen.

Yet I have a lot of friends with special food needs. Diabetics. Vegetarians. Lactose intolerance. Nut and seafood allergies. I myself am gluten intolerant. But that only makes our potlucks that much more fun. “I brought these gluten free pretzels for you.” “I made this with soy milk.” “This is sweetened with agave.”

We make each other happy with food.

Here’s one of my favorite recipes that most of my friends can enjoy. (Warning, this is not for the faint of heart when it comes to chocolate.)

Diabetic flourless chocolate cake

  • 7 oz good quality dark chocolate (I use 2 Lindt 85% bars, but you can go lower percentage)
  • 7 oz butter (or margarine for the lactose intolerant)
  • 4 eggs, separated
  • 1 cup xylitol, separated (it’s a natural diabetic sweetener – look in the health food section.)
  • 1 teaspoon vanilla

Line a 9″ springform pan with parchment paper on the bottom. Preheat oven to 350.

In a double boiler, melt the butter and chocolate until smooth. Remove from heat.

In a large bowl, mix 4 egg yolks with 1/2 c. xylitol. Fold the two mixtures together.

With an electric mixer, beat 4 egg whites until soft peaks form, then slowly add another 1/2 c. xylitol, beating until stiff peaks form. Add a teaspoon of vanilla. Fold this into chocolate mixture.

Pour into the springform pan and bake for 40 mins. Cool on wire rack 10 minutes, then with a thin blade, run around the edges of the pan to loosen the cake before releasing the springform. Cool completely before serving. May be served with whipped cream (you can also buy soy-based whipped cream.)

Let me know how you like it!

Using agave syrup amendment: 12/28/2011 If you’d like to try making this with agave syrup, replace the 1 cup of xylitol with 3/4 cup of agave, separated.

© Tam Linsey, 2011. All rights reserved.

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