A devil's food chocolate cake recipe seems too sinful to appear in a healthy diet menu, but this diabetic-friendly dessert fits in just perfectly. These individual souffle cakes are low in sugar and low in carbohydrates, making them perfect to serve any guest. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place eight 6-ounce ramekins in a shallow baking pan; set aside. Preheat oven to 350F.

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  • In a small saucepan, stir together 1/3 cup of the granulated sugar, the cocoa powder, flour and salt. Gradually stir in milk. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir for 1 minute more. Remove from heat. Slightly beat egg yolks. Slowly add chocolate mixture to egg yolks, stirring constantly.

  • In a large bowl, combine egg whites, vanilla and cream of tartar. Beat with an electric mixer on high speed until soft peaks form (tips curl). Gradually add remaining 1/3 cup granulated sugar, beating on high speed until stiff peaks form (tips stand straight). Stir about 1/4 of the egg whites into chocolate to lighten. Gently fold chocolate mixture into egg white mixture. Spoon into ramekins.

  • Bake about 25 minutes or until knife inserted near centers comes out clean. Serve immediately. If desired sprinkle with powdered sugar.

Nutrition Facts

109 calories; 1.6 g total fat; 0.4 g saturated fat; 52 mg cholesterol; 73 mg sodium. 56 mg potassium; 19.3 g carbohydrates; 17 g sugar; 4 g protein; 91 IU vitamin a iu; 10 mcg folate; 60 mg calcium; 1 mg iron; 4 mg magnesium;