Flourless chocolate cake
Flourless chocolate cake , 04-28-2008 06:23 PM


Quote:Carolyn Aug 4 2007, 8:51pm

Flourless Chocolate Cake (3 minutes)
1 egg, beaten well
1/2 tsp. vanilla
1 Tbs. heavy cream or half/half or CC milk
2 Tbs. cocoa
10 tsp. of sweetener of your choice (this time I added 5 packets of Splenda)
1/2 tsp. baking powder
1 Tbs. softened butter (you can add less if you want to)

In a small bowl, beat egg with fork and add in the rest of the ingredients until
a smooth batter is formed.

Pour this into a Pammed very large coffee cup or a 2 cup glass measuring cup.
Microwave on high for one minute.

The carb count would depend on the sweetener. You could use Davinici syrup..I don't think it would affect the texture of the cake..But, without the sweetener, you would have .7 carb for the egg and 2 NET carbs for the cocoa powder..About 3 net carbs in all..then add the sweetener carbs.

Quote:zyarah Aug 8 2007, 7:01pm

Tried this last night - in fact hubby MADE me print it and he went right into the kitchen. I was so surprised at the cake texture and the flavor. I didn't care for the sweetener after taste (splenda) but I don't use it often so that is just me. My hubby uses sweetener on a regular basis and had no problem. We were thinking of all kinds of yummy additions - like a few raspberries & whip cream ;-) Thank you for posting this.

Quote:LindaSue Aug 8 2007, 8:14pm

Is this meant to be a single serving or two servings? I would try it tonight but I don't have any cream on hand at the moment. I ran the recipe through MasterCook and got these counts for the whole cake:

With granular Splenda: 281 Calories; 23g Fat; 9g Protein; 13g Carbohydrate; 4g Dietary Fiber; 9g Net Carbs

Quote:Carolyn Aug 8 2007, 11:02pm

Thanks, Linda Sue..You are the math whiz!!

You could use real milk, too when you make this..It's not that much and I don't think
it would make a difference.

One serving is breakfast for me...1/2 serving is a snack OR dessert or part of my breakfast..

I agree..this is amazing that eggs and cocoa can turn into cake!! You can also fiddle with different sweetners, too.

Quote:LindaSue Aug 9 2007, 7:22am

Quote:karishma Aug 16 2007, 1:00am

Ok, I just saw this recipe and had to try it right away. It is amazing!

I did think it needed a little more sweetener - I used the 5 packets of Splenda. I'm going to try using the Da Vinci syrup next time. Any tips on how much of that would be equivalent to what's called for here?

Quote:LindaSue Aug 16 2007, 4:34pm

I finally had a chance to try this today and it's delicious and easy to make. I microwaved mine somewhere between 30 and 60 seconds. The only slight problem I had was with the baking powder. One teaspoon seems like a lot for a single serving and it made the cake a little salty. It also adds a whole carb to the cake. I'm going to try cutting back on it or maybe even leave it out and see what happens.

This is definitely a single serving cake. There is no way that I'd be satisfied with half of one, LOL. I ate mine while it was still a little warm. Next time I'll top it with some whipped cream. I was very surprised that it didn't have that bitter taste that you usually get with chocolate and Splenda. I used 5 drops of Sweetzfree in mine and it seemed just about right.

Quote:Carolyn Aug 16 2007, 5:42pm

LindaSue: I did change the baking powder to 1/2 of a tsp..I think that is okay cuz I made it that way yesterday.

Davinci's can be bought at Super Wallie by the coffees or a health food store or T. J. Maxx's..

IF you going to use Davinci's..that would be 5-10 tsps of it..One tsp. equals
the syrup.

Quote:alpsam Aug 16 2007, 6:17pm

I made it and it was delicious. My wife is on a low carb/low fat diet, so I tried it again with substitutions. I used 1/4c Egg Beaters, , 1 tbs. I can't Believe Its Not Butter, and I used 4 tsp vanilla flavored DaVinci syrup instead of vanilla extract and Splenda. I nuked it for 1 minute. The botom half of the concoction had the consistency of pudding and it wasn't sweet enough to suit me. Next time I will double the Davinci and cook it a little longer. It should work and provide lower numbers, i.e. fat grams, carbs, etc.


Quote:LindaSue Aug 17 2007, 1:46pm

1 tablespoon butter
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
1 tablespoon heavy cream
Tiny pinch salt, optional
2 tablespoons cocoa

In a small microwaveable bowl microwave the butter for about 10 seconds on HIGH. It doesn't have to be completely melted. Whisk together all of the ingredients until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

I think I ever so slightly preferred this version over the ones that follow. I think that the heavy cream mellowed the chocolate flavor a tiny bit. The difference was very slight though.

1 tablespoon butter
1 egg
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
Tiny pinch salt, optional
2 tablespoons cocoa

In a small microwaveable bowl microwave the butter for about 10 seconds on HIGH. It doesn't have to be completely melted. Whisk together all of the ingredients until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving

With granular Splenda:
Per Serving: 210 Calories; 18g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

Per Serving: 202 Calories; 18g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

I made this version for my friend, Nancy, who has to eat gluten and dairy free:

1 egg
1 tablespoon mayonnaise
1/2 teaspoon vanilla
Tiny pinch salt, optional
2 tablespoons cocoa

Whisk together all of the ingredients in a small microwaveable bowl until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving

With granular Splenda:
Per Serving: 224 Calories; 17g Fat; 8g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

Per Serving: 204 Calories; 17g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

Quote:Carolyn Aug 17 2007, 6:51pm

Thanks, Linda Sue for all the variations..

Many times I make mine in a 2 cup measuring cup and it rises very nicely and looks
like a giant muffin...I guess it all depends on the shape you want to make it..

Quote:LindaSue Aug 18 2007, 9:04am

I'd meant to try making one of them in my measuring cup but I'd already dirtied the Grab-it bowl so I stuck with that. I did make one in a small mixing bowl, but it came out the same shape anyway. I guess it wasn't as narrow as a measuring cup would be.

Get this. I made three of those chocolate cakes yesterday and ate all three of them and I'm down 1/2 pound this morning! I felt like such a pig but somebody had to eat them, LOL. Maybe I'll make another one today and use my measuring cup. If I do, I'll take another photo.

By the way, I think I like these best when they're still slightly warm. After I nuke one, I stick it in the freezer for a couple minutes just until it's no longer hot enough to burn my mouth.

Quote:LindaSue Aug 18 2007, 9:45am

Here's how the cake looks when made in a measuring cup:

I microwaved mine 1 1/2 minutes this time to make sure that it was done in the center and also to see if I could keep it from deflating so much by firming it up a little more. That did seem to help and it's not too dry or anything. I think it actually seems more cake-like in texture when it's been cooked a little longer. All that's missing is some buttercream frosting, LOL.

Quote:diamondwife Aug 28 2007, 9:13pm

I had no milk or cream in the house at all as I never use it, so I made it with a T. of yogurt instead. Very good!!!

Quote:diamondwife Sep 2 2007, 10:08pm

Okay, I made it again, and I was out of yogurt so I tried sour cream. Wow...it was awesome. I share this with my husband when I make it and today I topped my half with smashed splenda sweetened strawberries and a bit of whipped topping. Yummy!!!

Quote:GlamGirl Sep 20 2007, 6:10pm

OMG!!! I jumped out of my chair to make this one, and I'm glad I did!!!

I did the 2 custard cup version -- perfect treat! Only bummer, I ran out of Redi-Whip!

I was out of regular cocoa, so used dark... mmmmmmmmm. Also, out of Splenda and all my syrups (YIKES!) except raspberry. Double mmmmmmmm!!!!

Love it!!!

Quote:ChrissyLizzy Sep 30 2007, 10:37pm

Ok so I made a version of this tonight for my bday

I added in about 1/4 tsp of imitation rum flavoring and about a tsp of raisins (maintenance), just for flavor... I also use the sour cream... YUMMMOOO!!!!

I spread a mock cream cheese icing on the top for a nice finish... 1tbls cream cheese a splash of vanilla davinci, and 1 packet splenda... it was sooo good! I had cake on my bday!!!

Thanks Carolyn and Linda Sue!!!

Quote:Jimmy Moore Oct 1 2007, 12:28am

This is my favorite new dessert, too! Christine flips for it and now wants it EVERY SINGLE DAY! I make it with protein powder and raspberry DaVinci syrup and coat it with Walden Farms Caramel sauce on top along with some coconut oil. Mmm mmm!

Quote:LindaSue Oct 1 2007, 10:04am

I've been enjoying it too. Last week I made some whipped cream flavored with sugar free chocolate malted milk powder and smothered my cake with it. Yum-O!

Oh, and I've changed the mixing instructions a little so that everything blends together a little better. I kept ending up with lumps of cocoa and butter in my batter. The end result was still fine though. If you mix it in the order below, you'll get a nice, smooth batter:

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

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Linda's Low Carb Menus & Recipes
In the Kitchen with Linda Blog
RE: Flourless chocolate cake , 04-30-2008 11:24 PM

Advanced Low-Carber

I'm glad this recipe got transferred over; it's the dessert I use most often when I want something chocolatey.

I goofed the other day and only put in the 1 tbsp of Da vinci syrup and not the rest of the sweetener. Twas still surprisingly good, although I wouldn't make it like that all the time.

It's all about progress, not perfection.
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RE: Flourless chocolate cake , 04-30-2008 11:33 PM

Advanced Low-Carber

oh yum, drooling again. I am trying this tomorrow! This might be a great little substitute for my DH's birthday next week.

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RE: Flourless chocolate cake , 04-30-2008 11:36 PM


This is one of my favorites, too!

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RE: Flourless chocolate cake , 05-02-2008 07:05 PM

Advanced Low-Carber

I made this today !! I love it!! I will be making again...

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 RE: Flourless chocolate cake , 05-02-2008 10:18 PM

Junior Low-Carber

MMMM MMMM GOOD! I just made this tonight (in the Pampered Chef small batter measuring bowl) and my dd and I loved it! We split it. She told me it reminded her of the BC Warm Delights.
RE: Flourless chocolate cake , 05-06-2008 12:32 PM

Expert Low-Carber

Have made this three times in the last couple of days. Didn't seem to matter if I cooked it for 1 minute or 1 1/2 minutes. Seems to come out the same. First time I made it I mixed the ingredients by hand. Too much work. Next time used a hand mixer with a whisk attachment. Much better consistency. I did use freshly bought baking powder and did see quite an increase in volume in the cooked cake compared to the volume of the batter.

Also, I used pure stevia as a sweetener. Tastes OK but next time going to use Splenda. First two times I ate it plain. Last time I whipped up some whipping cream to put on top. It has been a long time since I had fresh whipping cream. That stuff is to die for.

Thanks for the recipe.

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