Flourless Hazelnut Chocolate Cake

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

Ingredients

Serves 12

Nonstick cooking spray, as needed

31⁄2 cups ground roasted hazelnuts

11⁄2 cups Splenda No Calorie Sweetener, granulated

2 tablespoons vanilla extract

3⁄4 cup unsweetened cocoa powder

12 egg whites

1. Preheat oven to 350ºF. Coat a 10" springform pan with nonstick cooking spray.
2. 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.
3. Pour batter into the prepared pan. Bake for 40–50 minutes or until a toothpick inserted into the cake comes out clean.
4. Let cool before serving.