Flourless Chocolate Cake

Instructions

1. Preheat oven to 250°F. Butter an 8-inch round cake pan and line bottom with a round of parchment cut to fit.
2. Sift the cornstarch and cocoa powder together into a bowl.
3. Place chocolate, sour cream, and butter in the top half of a double boiler with 1 inch of water in the bottom pan. Set the pan over medium heat and heat, stirring frequently, until melted. Stir until smooth, then remove from heat and let mixture cool to room temperature.
4. In a bowl, whisk 1 cup Splenda Sweetener, egg yolks, and water until thoroughly mixed.
5. Pour melted chocolate mixture into the egg yolk mixture, gently folding to combine thoroughly.
6. In a bowl using an electric mixer, whip egg whites until soft peaks form. Add the remaining 1 cup Splenda Sweetener and mix to incorporate.
7. Fold ⅓ of the whipped egg whites into the chocolate mixture until evenly blended. Fold in the blended cornstarch and cocoa powder. Fold in the remaining whipped egg whites.
8. Pour batter into prepared pan. Place the cake pan in a larger baking pan. Pour about ½ inch of water into the larger baking pan to create a water bath.
9. Bake for 50–60 minutes or until firm.
10. Remove cake from water bath. Cool cake completely.
11. Run a thin metal spatula around the edge of the pan to loosen, then carefully invert the pan onto a serving plate to unmold.