Chocolate-Ginger Cake
Recipe from Atkins - Phase 2

This Recipe is appropriate for Phases 2, 3, & 4 of the Atkins Diet. Join Atkins today to sign up for your Free Quick-Start Kit including 3 Atkins Bars and gain access to Free Tools and Community, as well as over 1,500 other Free Atkins-friendly Recipes.


Chocolate-Ginger Cake

not yet rated


add your rating
add a comment
Servings: 16
Prep Time: 20 mins
Total Time: 1 hr 5 mins
Recent Activity:
Ingredients
  • 1   
    cooking spray
  • 3/4  cup 
    pecans, halves
  • 4   ounces 
    baking chocolate, unsweetened, square
  • 1/3  cup 
    water
  • 1/3  cup 
    canola oil
  • 1/4  cup 
    cocoa powder, unsweetened
  • 1/4  cup 
    soy flour
  • 12   
    large eggs
  • 2 1/4  cups 
    sugar substitute (sucralose)
  • 2   teaspoons 
    ground ginger
  • 1/4  teaspoon 
    cream of tartar
Directions
1.
Preheat over to 350 degrees F. Toast pecans in an even layer on a cookie sheet 8 minutes. Cool; coarsely chop the pecans and set aside.
2.
Lower oven to 325 degrees F. Grease bottom of a 10-inch tube pan; line with parchment or waxed paper.
3.
Place chocolate and the water in a microwavable bowl; microwave on high 1 to 2 minutes, until chocolate is melted, checking at 1-minute intervals. Stir until smooth, cool to lukewarm, then stir in oil; set aside.
4.
In a food processor, pulse pecans, cocoa powder, and soy flour until pecans are finely ground. In a large bowl, beat egg yolks with cup sugar substitute on high speed with an electric mixer, until light and fluffy, about 5 minutes. Stir in melted chocolate, pecan mixture and ginger.
5.
In another large bowl, beat egg whites and cream of tartar on medium-high speed with an electric mixer, until frothy. Gradually add remaining sugar substitute, beating until stiff peaks form. With a rubber spatula, fold one-third of the meringue into the yolk mixture to lighten; fold in the remaining meringue until just combined.
6.
Pour batter evenly in prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Allow cake to cool 30 minutes before removing from pan.
7.
To remove: Run a knife around the inner and outer rim of cake, place a wire rack or plate over pan, and invert. Remove pan, and peel off paper. Cool completely before cutting.
Nutrition information
Per Serving: cal. (kcal) 185, Fat, total (g) 16, fiber (g) 2, pro. (g) 7, Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
 Articles
Gluten Free Cake with Honey and Almonds
... and make her a gluten free cake for Mother's Day. To make matters more complicated for my search, she...'s on a diet so I had to find something healthy. That's how I landed on this Flourless Honey Almond Cake..., which has just 234 calories per serving. Click here to get the flourless honey almond cake recipe Right... read more...
Dessert Tonight: Revisiting the Icebox Cake
...I have been a fan of the icebox cake, Better Than Robert Redford, for years. A dear friend of ours... read more...
Dessert Trend to Try: Mini Milk Chocolate Cakes
... favorite foods are adorable. Fortunately, you don't need a recipe specific to mini cakes to make them.... For example, I took this recipe for a milk chocolate layer cake to make individually sized treats. Use a... biscuit cutter or even a water glass to cut out circles from the baked cake, then layer them with frosting... read more...
how tos

shop our favorite products