Flourless Chocolate Cake

Pam Panchak / Post-Gazette

PG tested

This is one of Stacey Harris' most requested recipes.

• 8 ounces sugar-free or bittersweet chocolate, coarsely chopped
• 1/2 cup butter, cut into pieces and softened
• 2 whole eggs
• 4 separated eggs
• 1 cup sugar or Splenda
• 1 teaspoon vanilla extract

Melt chocolate in double boiler or bowl set over hot water. Remove from heat and whisk in butter until it melts; set aside.

In a bowl, whisk whole eggs and 4 egg yolks with 1/2 cup sugar or Splenda and the vanilla, just until blended. Whisk in warm chocolate mixture.

In a separate bowl with an electric mixer, beat egg whites until foamy. Slowly add remaining sugar or Splenda. Beat until whites form soft peaks and hold their shape but are not quite stiff. Stir approximately 1/4 of beaten whites into chocolate mixture to lighten it. Gently fold in remaining whites.

Pour batter into an 8-inch springform pan that has been lined on the bottom with a round of wax paper. Smooth top of batter and place pan in a preheated 350-degree oven. Bake until top of cake is puffed and cracked and center is firm, approximately 35 to 40 minutes. Do not overbake.

Cook cake on a wire rack. Center of cake will fall as it cools. At serving time, fill center with sweetened whipped cream and dust top lightly with sifted cocoa. Run tip of a knife around edges of cake, and carefully remove sides of pan.

Yields 8 to 12 servings.

-- "The Diabetic Pastry Chef" by Stacey Harris (Pelican, $24.95)

Cinnamon Coffeecake

Pam Panchak / Post-Gazette

PG tested

This breakfast treat is adapted from an old family recipe. It was handed down to Stacey Harris from her beloved grandmother, Nellie Jackson, a Mississippi native.

• For coffeecake
• 1 cup white flour
• 1 cup white whole-wheat flour
• 2 1/2 teaspoons baking powder
• 3/4 teaspoon salt
• 2/3 cup sugar
• 2 eggs
• 1 cup milk
• 4 tablespoons trans-fat-free shortening
• For topping
• 1/4 cup sugar
• 1 teaspoon cinnamon
• 1 tablespoon white flour
• 1/4 cup melted butter

In a large mixing bowl, add all dry cake ingredients and mix. Add wet cake ingredients and beat until smooth. Spread into a greased 8- or 9-inch square pan.

Mix dry topping ingredients and sprinkle on batter. Drizzle with butter. Bake 35 to 40 minutes at 350 degrees, or toothpick inserted in center comes out clean. Cut into squares and serve warm with Canola Butter (see below).

Makes 9 servings.

-- "The Diabetic Pastry Chef"

Canola Butter

This works anywhere you would use butter or margarine, as well as in most recipes that calls for shortening or Smart Balance regular spread.

• 2 cups butter, softened
• 1 1/2 cup canola oil

Whip butter with electric mixer. Add oil and beat. Pour into container and refrigerate until hardened. Keep refrigerated. Use as a healthy spread for quick breads, biscuits, waffles and muffins, and to butter vegetables.

Yields 3 1/2 cups.

-- "The Diabetic Pastry Chef"

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