A fabulous cake, with chocolate, but without flour, without sugar, without gluten and with only 170 calories per serving? This fantastic gluten-free chocolate cake recipe that I propose is a low-carb, low-calorie, low-glycemic, and low-fat alternative. Yet it does not look bad as a dessert after an important dinner and above all it is not like those desserts that have nothing to begin with in flavor! Try this gluten-free chocolate cake even if you want to stay in line but without giving up the taste of a good cake. Here is the recipe, taken from the Sharecare website !

GLUTEN-FREE CHOCOLATE CAKE, LOW-SUGAR, LOW-CARB

10 gr. of butter for the pan
5 egg whites
100 grams of dark chocolate, as bitter as possible
3 tablespoons of unsweetened cocoa
150 grams of erythritol
125 grams of walnuts or chopped almonds or hazelnuts
2 eggs
70 gr. whole greek yogurt
50 gr. fresh, sugar-free cream for desserts
vanillin or natural vanilla flavoring
a pinch of salt
2 tablespoons of icing erythritol for garnish

Grease a round pan of about 20 or 22 cm in diameter, and preheat the oven to 180 degrees. Cut the chocolate into coarse pieces and melt it in a double boiler. Meanwhile, work the egg whites with the whisk, until stiff peaks, and set them aside. In another bowl, add the erythritol to the beaten eggs, work until they are pretty swollen and add the salt, nuts, vanilla extract, unsweetened cocoa, yogurt and cream. Finally pour the melted chocolate and beat well. Incorporate the mixture into the egg whites and transfer everything to the round pan. It cooks in thirty minutes. Let cool before turning out the gluten-free chocolate cake, sprinkle with icing erythrol and serve.
The serving size is for 8 servings.