Flourless Hazelnut Chocolate Cake

In this melt-in-your-mouth cake, traditional acid reflux–causing white flour is replaced by nutrient-dense hazelnuts.

Serves: 12Hands-on: 15 minutesTotal: 1 hour 5 minutesDifficulty: Easy


Serves: 12

Ingredients

  • 3 1⁄2 cups ground roasted hazelnuts
  • 1 1⁄2 cups granulated Splenda No Calorie Sweetener
  • 2 Tbsp. vanilla extract
  • 1 cup unsweetened cocoa powder, divided
  • 12 egg whites

Directions

  • Preheat oven to 350°F. Coat a 10-inch spring form pan with nonstick cooking spray.
  • Mix hazelnuts, Splenda, vanilla, and cocoa in a medium-sized bowl. Beat egg whites in a large glass bowl until stiff. Gently fold egg whites into chocolate-nut mixture.
  • Pour batter into the prepared pan. Bake for 40 to 50 minutes or until a toothpick inserted into the cake comes out clean.
  • Let cool. Dust with remaining cocoa powder before serving.