Yup, I’m still attempting this low-carb diet, and last week I attempted two flourless cakes. The chocolate one was by far better, excellent, in fact! I think I may actually make it again. The lemon-almond cake was interesting, but I don’t know if I’d make it again. Apparently, this cake is a Majorcan (an island off of Spain) specialty – super light and fluffy. I think my mistake was not serving/eating it with some type of sauce, cream or ice cream. I also used stevia rather than sugar in the following recipes, which turned out great, too.

Flourless Chocolate Cake

  • 8 ounces fine-quality dark chocolate
  • 2 sticks (1 cup) unsalted butter
  • 1/2 cup stevia (or 1.5 cups sugar)
  • 6 large eggs
  • 1 cup unsweetened cocoa powder plus additional for sprinkling

Preheat oven to 375°F and butter an 10-inch round baking pan. Line bottom with a round of wax paper and butter paper.

Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with butter, stirring, until smooth. Remove top of double boiler or bowl from heat and whisk sugar into chocolate mixture. Add eggs and whisk well. Sift 1 cup cocoa powder over chocolate mixture and whisk until just combined. Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust. Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

Dust cake with additional cocoa powder and serve with sorbet if desired. (Cake keeps, after being cooled completely, in an airtight container, 1 week.)

Flourless Lemon Almond Cake

  • 1 1/3 cups blanched slivered almonds (don’t put more or else your almond batter will be too thick!)
  • 2 1/3 tablespoons stevia (or 8 tbsp sugar)
  • 4 large eggs, separated
  • 5 teaspoons packed grated lemon peel
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt

Preheat oven to 375°F. Butter and flour 9-inch-diameter cake pan with 1 1/2-inch-high sides. Line bottom of pan with waxed paper. Finely grind almonds with 2 tablespoons sugar in processor. Combine yolks, 2 tablespoons sugar, lemon peel, cinnamon and salt in medium bowl. Using electric mixer, beat until thick and smooth, about 2 minutes. Stir in almond mixture. Using clean beaters, beat egg whites in large bowl until soft peaks form. Gradually add 4 tablespoons sugar, beating until stiff but not dry. Fold large spoonful of whites into almond mixture. Gently fold in remaining whites.

Transfer batter to pan. Bake until tester inserted into center comes out clean, about 35 minutes. Cool in pan on rack. Turn out onto platter. Remove waxed paper.