Flourless chocolate cake with cheesecake swirl

[MyJourney]

So I make this cake every once in a while and everyone goes nuts over it, so I figured I may as well post it. Part of my problem is when I cook I dont measure anything, I just eyeball it so I may be off. Please feel free to eyeball and play around with the quantities.

3oz unsweetened chocolate chopped
1oz cream
4 beaten eggs
1 tsp vanilla
3/4 cup shugr (or sweetener (blend) of choice)
1 stick butter
2 Tbsp unsweetened cocoa

For the swirl

1 8oz package of cream cheese
1/2c shugr
2 eggs
1oz cream
1 tsp vanilla

Preheat oven to 300
Butter a cake pan
Mix chocolate, butter cream and shugr in a double boiler. Remove from heat and add cocoa, beaten egg and vanilla. Stir well (I dont beat it since it gets too fluffy and this is supposed to be dense) keep warm.

Mix all ingredients for cheesecake (I use a magic bullet and it takes a few seconds)

Pour at the same time. One side with the cheesecake and the other half with the flourless chocolate cake and swirl the 2 sides or pour the chocolate cake and then pour the cream cheese on top in a criss cross pattern and use a knife to make pretty ribbon swirls.

Bake for 35-40 minutes. After it cools let it refrigerate until it gets cool. This cake is VERY VERY rich. A small piece is all you need. It goes well with whipped cream to help cut the richness.

[klc145]

Wow...this sounds excellent. Besides Sugr, what else would you suggest as a sweetener? I (now or will) have:

Sweetzfree
Erythritol
PolyD
Granular Splenda

Thanks in advance!! :)

[MyJourney]

I am sure sweetzfree, erythritol and a little polyd would work beautifully. It may need a little extra stirring to keep the polyd from clumping and I would mix the sweeteners together first but since it will be heated I dont anticipate any problems.

[zorra_1]

Well this sounds like an absolutely wonderful substitute for my (formerly) favorite Pillsbury Cream Cheese Brownies! :D

[sassy03]

I'm making this tonight. I've been looking to make a cheesecake forever now and I think I found it. :)
I'll post and let you know how it comes out as my family will be trying it aswell. But I won't tell them is lowcarb or that it doesn't have flour in it. ;)

[sassy03]

Update:
Had my three girls help me make this and they loved to help. :) I did add sour cream instead of the cream in the cheesecake mix. Other than that I did exactly what was called for.
I give it Five Stars. If there was six stars it would definitely get six. this is absolutely delicious. Is going into my favorites.
Thank you for the recipe.

[missymagoo]

oh i will have to try this after my phase one .sue

[MyJourney]

Update:
Had my three girls help me make this and they loved to help. :) I did add sour cream instead of the cream in the cheesecake mix. Other than that I did exactly what was called for.
I give it Five Stars. If there was six stars it would definitely get six. this is absolutely delicious. Is going into my favorites.
Thank you for the recipe.

Glad you enjoyed it. I will have to try it with sour cream. It sounds great.

[Vicky.S]

I rarely ever post on this board but I MUST rave about this recipe! Thanks so much for posting it :) I wish I saw this last week when I was making a birthday cake!

[MyJourney]

I made this again tonight. I just want to point out that it tastes SO much better the next day or at least a few hours later after it sits. It gets really dense.

[LisaS]

is shugr measure-for-measure with sugar? So I need sf sweetener equiv to 3/4C and 1/2C of sweetness?

[MyJourney]

yeah its measure for measure.

I am making this for thanksgiving with a pumpkin pie filling swirl.

[ColetteJ]

I am very interested in this recipe. Would anyone be able to calculate the calories/proteins/carbs and fat content.

[MyJourney]

The nutritional content depends on what sweetener you use and how many servings you get out of it.

According to my fitday, the values for the entire cake sans sweetener are

2741 calories
269g fat
42g carbs
16g fiber
26g Net Carbs
67g protein
3g alcohol (vanilla extract)

Those are the values for the entire cake. You need to figure out how many servings you can get out of it and divide it up accordingly.

[imlosingit]

What size cake pan?

[MyJourney]

I believe I used a 9" but I think I have also tried it in some other sizes too. Unfortunately I decide when its done based on look rather than time. It looks glossy on top and you may think its slightly uncooked but it isnt.

[imlosingit]

I used a 9 by 13. I guess it was suppossed to be just 9''.

[MyJourney]

oh yeah, its not that big of a cake. I make it in a round cake pan. I believe I have a picture of it in the photo section with the pumpkin swirl instead of a cream cheese swirl.

[ElleH]

Ok, so what is shugr?

[MyJourney]

shugr is a sweetener that is all/mostly natural. Its actually a blend of sweeteners. It has tagatose, erythritol, maltodextrin and a little sucralose to boost the sweetness.

It tastes JUST like sugar when used in cooking and it cooks like sugar. It will make a simple syrup and caramelize the tops of creme brulees with no cooling effect.

I love the stuff much more than splenda. The problem is that recently it has become impossible to get. I think it might be tagatose related or they are reformulating it or something.

I know where I can get it in bulk but it would cost $1000 and I dont really want to spend that much lol. Nor would I need that much sweetener! I still have a good amount left since I dont use it often and I stocked up but it really was the best tasting sweetener I have ever had and had fewer carbs than granular splenda. The small versions are still available online for a super jacked up price and drugstore.com sells packets but I used to get the large containers which vanished. I tried contacting the company but my emails get bounced back and I received no responses to my phone calls.

[IslandGirl]

Sadly, with tagatose being really new (newer than erythritol) in terms of being allowed by the FDA in the US (or the CFIA in Canada), and really expensive -- ings don't drop in price until they become more common, and more commonly available, and don't even think about patent protection and licensing costs -- the Shugr ended up being priced out by the competition in the sweetener market.

I'll be sad when my container is gone, but expect that sometime in the near future, we may see more tagatose/erythritol products.

[IslandGirl]

MyJourney, I made this cake, tweaked it a bit because of your, ahem, interesting measurement technique :lol: and glazed it. Wonderful! I've input it to MasterCook, so here's my version AND the nutrition numbers, too.

Thanks again!


* Exported from MasterCook *

Flourless Chocolate & CheeseCake, Glazed

Recipe By : Judi [IslandGirl]
Serving Size : 16
Categories : Cakes, Icings & Pies, Chocolate, Gluten & Wheat Free, Veggie Ovo-Lacto

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Flourless Chocolate Base:
4 ounces unsweetened chocolate -- chopped
2 tablespoons whipping cream
4 ounces butter -- ~ 1/2 cup
3/4 cup Sweetener, Sugar Sweetness Equivalent -- *see Note
4 whole large eggs -- beaten
1 teaspoon pure vanilla extract
2 tablespoons unsweetened cocoa -- sifted
Cheesecake Top:
8 ounces cream cheese light 23% BF WF
1/2 cup Sweetener, Sugar Sweetness Equivalent -- *see Note
3 whole large eggs
2 tablespoons whipping cream
1 teaspoon pure vanilla extract
Chocolate Glaze:
1 1/2 ounces unsweetened chocolate -- chopped
1 1/2 ounces butter -- ~ 3 Tbsp
1/4 cup Sweetener, Sugar Sweetness Equivalent -- *see Note
1/2 teaspoon pure vanilla extract

Preheat oven to 300F. Panspray or butter a springform pan, 8 or 9 ".

Over a double boiler, melt chocolate, butter, cream and sweetener; when well melted, stir in the cocoa, then take off the heat when done but keep warm. In a separate bowl, stir eggs and vanilla til well broken up (try not to beat in too much air).

Mix all ingredients for cheesecake topping in a food processor (magic bullet works well and is very quick).

Stir the egg mixture into the warm chocolate mixture.

Pour the chocolate in as a base, then gently pour the cheesecake mixture on top in a zig zag or spiral pattern and use a spatula or spoon handle to swirl them together a bit.

Bake for 35-45 minutes or until the center still jiggles VERY slightly. Cool completely. Remove from the pan carefully and plate.

Over the double boiler, melt chocolate, sweetener, butter and vanilla til smooth and glossy. While still warm, spoon over the top of the cooled cake, smoothing gently to the edges. Refrigerate.

Description: "very rich, great for special occasions"
Source: "mods to original recipe from MyJourney on www.lowcarbfriends.com"
Copyright: "© LowCarb FoodExperts Canada® / Kitchen Counter™"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 212 Calories; 20g Fat (81.5% calories from fat); 5g Protein; 5g Carbohydrate; 2g Dietary Fiber; 133mg Cholesterol; 152mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 0 Other Carbohydrates.

Serving Ideas : Whipped Cream (no sweetening needed) :D

NOTES : 2007-01-26
* I used Shugr, an erythritol based granular sweetener.
Whole Recipe: 3398 Calories; 326g Fat (81.5% calories from fat); 79g Protein; 88g Carbohydrate; 27g Dietary Fiber; 2127mg Cholesterol; 2436mg Sodium. Exchanges: 3 Grain(Starch); 7 1/2 Lean Meat; 0 Non-Fat Milk; 50 1/2 Fat; 3 Other Carbohydrates.
NET 3.8g carb per 16th slice (61/16=~3.8 before rounding of ings by MC).


:wave:

[glendarc]

Thanks to both of you for this recipe! I've copied it into my MasterCook program for safe-keeping and easy finding, and I'm looking forward to making the chocolate part for DH for Valentine's Day (he won't eat cheese of any variety, so just the chocolate "brownies" section for him). I'll try the whole recipe later in the month when we visit DD and SIL - he's had bouts of IBS and is experimenting with grain and gluten avoidance - seems to be helping! I wish I could get him into full-blown low-carb, but I keep reminding myself - "baby-steps".

hugs, Glenda