I have discovered that you get more chocolate flavor and more moistness from using unsweetened chocolate over cocoa powder.

As an added bonus, 1/2 oz (1/2 square of Bakers) is 2g net carbs, the same as 1 Hershey's T cocoa, which is only equal to 1/3 oz chocolate! So you get more chocolate for the same carbs.

Just thought I'd pass it on!

I use both, for the ultimate flavour AND mouthfeel, which one gets from the cocoa butter in the chocolate.

Hershey's Cocoa Special Dark Dutch Processed has half the carbs as the regular cocoa and taste better IMO. And Like Jude I mix the 2 together.

I will look for that cocoa powder!

I'm sure mixing them does give the best flavor, but using only one saves the most time!! And time is of the essence around here!

I use Valrhona Cocoa Powder (Dutch Processed) and I have to say, after trying many other cocoa powders this one is outstanding. Everything about it just doesnt compare to other cocoa powders I have tried. The flavor is rich and intense. Even the color is beautiful! It has this deep red color to it. If you live near a whole foods or specialty supermarket you may want to try it.

Could use some of that time essence around here, too. Where do you get it?

Speaking of chocolate.........has anyone tried making a flourless chocolate cake with Splenda instead of sugar? It would seem to be fairly low carb. I just wondered if the consistency would be OK.

Just posted one in Sweet Treats (though I used a mixture called Shugr = erythritol, tagatose, ace-k and sucralose/Splenda).

Look for Flourless Chocolate Cake with Cheesecake Swirl (MyJourney's original recipe).

It's TDF!



PS: uses both unsweetened chocolate (for the cocoafat) and dark cocoa powder. Fab chocolate flavour.

My chocolate molten cake is basically a flourless chocolate cake (it does have a tsp of soy flour in it but could be omitted). This has always come out nicely, but in the past when I tried to make a larger flourless cake using Splenda instead of sugar, the batter would always "break" making a greasy-looking (and tasting) mess. I gave up on it. I have no idea why my molten cakes come out so nicely. Maybe the small size? Maybe the soy flour?

I'm still looking...I'll let you know if I ever find any!!

Thank you Elle! I'll look up the recipe and try yours! Laura

Got some of the Hershey's Special Dark...can't wait to try it!

OMG!!

I just made my choc whipped cream with that special dark cocoa. I was able to use 2 T instead of 1 b/c of the lower carb count. Even though it looks like...well, mud it is DIVINE! I ate all of it!

Can't WAIT to try in my molten cake!!!