Dark Chocolate Bar Cake
A CHOCOHOLIC'S DREAM!
- BUTTER - 6 TABLESPOONS
- STEVITA ORGANIC SPOONABLE STEVIA - 5 1/2 TABLESPOONS
OR SIMPLY-STEVIA PURE STEVIA - 11/16 TSP.
OR STEVITA ORGANIC SPOONABLE STEVIA - 33 PACKETS
- UNSWEETENED CHOCOLATE - 4 OUNCES
- SKIM MILK - 1/3 CUP
- APRICOT SUGAR-FREE PRESERVES - 1/3 CUP
- EGG WHITES - 3
- CREAM OF TARTAR - 1/8 TEASPOON
- FLOUR - 1/4 CUP
- SALT - 1/8 TEASPOON
- EGG YOLK - 1
- VANILLA - 1 TEASPOON
- CHOCOLATE GLAZE - (OPTIONAL, SEE RECIPE)
Heat margarine, chocolate, milk, and apricot preserves, in small saucepan, stirring frequently, until chocolate is almost melted. Remove pan from heat; continue stirring until chocolate is melted and mixture is smooth. Briskly stir in egg yolk, vanilla, and stevia.
Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites. Combine flour and salt and fold into egg whites. Lightly grease bottom of 9-inch, round cake pan and line with wax paper. Pour cake batter into pan. Bake in preheated 350°F oven for 18-20 minutes till cake is just firm when lightly touched. (Do not over bake). Using a sharp knife, loosen the sides of the cake from the pan. This will help keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled (I to 2 hours). Remove cake from pan, and place on serving plate. Spread with Chocolate Glaze, if desired.
Makes 12 servings.
NUTRITIONAL INFORMATION PER SERVING: