Happy Easter Weekend

It's very hard to stay away from chocolate during the holiday of Easter. So, I came across of a recipe for chocolate cake that I would like to share with you all. I got it from some magazine that I don't remember when I was at the doctor's office, waiting room.

Flourless Chocolate Cake

Butter-flavored cooking spray
5 egg whites
4 oz. semisweet chocolate, chopped
3 Tbsp. unsweeeted cocoa
1/2 cup ground walnuts, almonds or hazelnuts
1/2 cup Splenda granular
1/2 cup reduced-fat sour cream
1/2 cup egg substitute
1/2 tsp. vanilla extract

Preheat oven to 350 degrees. Coat a 9-inch spring form pan with butter-flavored cooking spray. In a bowl of electric mixer, beat egg whites on high until stiff glossy peaks form. Microwave chocolate in microwave-safe bowl on high for 1 or 2 minutes. Stir until smooth.

Scrape into a mixing bowl. Stir in cocoa, nuts, Splenda granular, sour cream, egg substitute and vanilla extract. With spatula, fold in egg whites. Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool. Loosen edges of pan and remove cake. Cake wil deflate. Serve with scoop of low-fat ice cream or cool whip if desired.

Per serving: (9-inch pan within 8 servings slice) 153 Calories; 13.7g Total Carb; 10.5g total fat; 2.7g Sat. fat; 5.9mg Cholesterol; 6.7g Protein; 70mg sodium. Dietary Exchanges: 1 Bread and 2 fats.