- 1 tablespoon cornstarch, sifted
- 2 teaspoons cocoa powder, sifted
- 6 ounces bittersweet chocolate, finely chopped
- 3 tablespoons sour cream
- 2 tablespoons unsalted butter, chopped
- 2 cups SPLENDA® No Calorie Sweetener, Granulated, divided
- 3 egg yolks
- 1 tablespoon water
- 5 egg whites
- Preheat oven to 250 degrees F. Butter an 8- inch round cake pan and line bottom with a parchment paper cake circle. Set aside.
- Mix the cornstarch and cocoa powder together. Set aside.
- Place chocolate, sour cream and butter in the top bowl of a double boiler. Heat over medium heat until mixture has melted. Stir frequently.
- Mix 1 cup SPLENDA(R) Granulated Sweetener, egg yolks and water in a medium size bowl using a wire whisk. Whisk until thoroughly mixed.
- Pour melted chocolate mixture into the egg yolk mixture, gently folding chocolate into the egg yolks.
- Whip egg whites in an electric mixer until soft peaks form. Add the remaining 1 cup SPLENDA(R) Granulated Sweetener and whisk briefly.
- Fold 1/3 of the whipped egg whites into the chocolate mixture until lightly blended. Fold in the blended cornstarch and cocoa powder. Fold in the remaining whipped egg whites.
- Pour cake batter into prepared cake pan. Place the cake pan in a larger baking pan. Pour about 1/2 inch of water into the larger baking pan to create a water bath.
- Bake in preheated 250 degrees F oven for 50-60 minutes or until firm.
- Remove cake from water bath. Cool cake completely before removing from the pan.
- Carefully invert the pan onto a serving plate to unmold.