1. |
Pre-heat oven to 350° F (175° C). |
2. |
Coat a 9" springform pan with butter-flavored cooking spray. |
3. |
In bowl of an electric mixer, beat egg whites on high until stiff, glossy peaks form. |
4. |
Microwave chocolate in microwave-safe bowl on high for 1 to 2 minutes. Stir until smooth. |
5. |
Scrape into a mixing bowl. Stir in cocoa, nuts, Splenda, sour cream, eggs, and vanilla extract. With a spatula, fold in egg whites. |
6. |
Spoon batter into prepared pan and gently smooth top. Bake for 30 minutes and cool. |
7. |
Loosen edges of pan and remove cake. Cake will deflate. |
8. |
Note: if you'd like, serve warm with low carb ice cream or fresh whipped cream, or simply dust with icing sugar. |