Martha Steweart’s Flourless Chocolate Cake


I love sweets. They are amazing and delicious and used to be a part of my every day diet until I found out I was diabetic. Since then, I’ve been trying to find ways to have “healthy” or non-sugary desserts added into my diet. I’ve had some success – take my lemon blueberry muffins for instance, but those don’t replace the desire for doughnuts and cake and cookies.

Then my husband was talking about flour less chocolate cake and the idea hit me. What if I made a flour less chocolate cake with stevia instead of sugar? I just had to find a recipe that was already set up to be flourless and viola!

Though I used most of Martha’s original recipe, I did make some changes to make my cake a little more to my liking.

Martha Stewart’s Flour less Chocolate Cake: Remixed


{for the cake}

6 eggs, separated

1/2 cup of Stevia sugar {I use Meijer brand – I know it’s not the best, but it’s what I can afford}

6 ounces of at least 60% cacao {I used some Ghiradelli chocolate chips that I had}

3 tablespoons butter

3 tablespoons instant espresso powder

1 tablespoon vanilla extract

{for the frosting}

1 small package instant sugar free chocolate pudding

2 cups heavy whipping cream

strawberries for garnish



1. Preheat your oven to 350 degrees and grease the bottom of a 9 inch spring form pan {you can use cooking spray or butter}.

2. Separate your eggs – whites in the bowl of your standing mixer and yolks in another large bowl. I used both my standing mixer and my hand held mixer for this recipe – it was just easier this way.

3. Set up a double boiler over low heat to start melting your chocolate and butter together. Keep an eye on this as it can burn very easily and there is no coming back from burnt chocolate.

4. Beat your egg whites in your standing mixer until stiff peaks form. Half way through add half your sugar and continue beating.

5. Meanwhile, in your bowl, use your hand mixer to beat your egg yolks with half your sugar until the yolks are thick and pale in color.

6. Add your vanilla, espresso powder to your egg mixture.

7. Next, take 1 tablespoon of your melted chocolate and add it to your egg mixture. This is done to temper the eggs so they don’t scramble. Add in the rest of your chocolate little by little and mix well.

8. Once your whites have formed stiff peaks, fold them into your other bowl with your chocolate 1/3 at a time. Be patient with this step as you do not want to deflate your egg whites.

9. Pour your mixture into your spring form pan and bake for 37-45 minutes or until a toothpick inserted in the middle comes out clean.

10. Let your cake cool completely before frosting. Once you’re ready to frost, whip your 2 cups of heavy cream with your one package of chocolate pudding until it is your desired consistency {frosting consistency – you’ll know when it gets there}

11. Frost your cake with as much or as little frosting as you would like and then decorate with strawberries {if you want}.

Happy Baking!


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