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  #1   ^
Old Fri, Apr-15-11, 11:39
krystalr's Avatar
krystalr krystalr is offline
Induction ≠ Atkins
Posts: 5,886
 
Plan: Atkins
Stats: 270/164/180 Female 69 inches
BF:28%
Progress: 118%
Location: Frisco, TX
Default 4 ingredient LC chocolate cake



http://lowcarbmadeeasy.com/2011/04/...chocolate-cake/

I haven’t done much new lc baking lately. I’ve been a little burned out. Last night, I wanted to make something, so I thought I would try my hand at a flourless cake. This turned out AWESOME and was SO simple. SO simple.

***********************

Flourless Chocolate Cake

Ingredients:

•6 large eggs, room temperature
•12 ounces dark chocolate (I used Safeway 78% dark – 12 net cabrs per 3.5 ounce bar)
•1.5 cups sweetener (I used Ideal)
•1.5 sticks butter
Preparation:

I’m serious. This is really easy. Preheat your oven to 325, and grease and dust a 9″ springform pan with cocoa powder.

In a bowl or stand mixer, add your room temp eggs and sweetener. Beat on high for 8 minutes or so, or until super fluffy and thick and pale yellow in color.

While the eggs are doing their thing, melt your chocolate and butter in the microwave. Start with it going for a minute, stir, and melt in 30 second intervals until just melted. Mix, and set aside and wait for your eggs.

When your eggs are done, pour in your chocolate mixture. FOLD them together until dark brown in color. This will take a few minutes since the eggs are so fluffy. Once combined, pour into your springform pan, and bake for about 60 minutes or until a cake tester/toothpick comes out clean (or fudgy, but not wet). The original recipe I had for this said to bake for 90 minutes, but mine was done MUCH faster – I checked at an hour and it was completely done. Depending on your oven, it may take more or less time, so you may want to check your cake at 45 minutes just to be safe.

Cool, and place into the fridge. Top with whipped cream and berries!

Nutritional Info (8 servings - you might want to make it 10-12. It's RICH)

•7.4g carbs
•7.9g protein
•35.9g fat
•367 calories
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  #2   ^
Old Fri, Apr-15-11, 17:52
JenMcBride JenMcBride is offline
Senior Member
Posts: 165
 
Plan: Atkins
Stats: 155/125/135 Female 5'4"
BF:
Progress: 150%
Location: North Alabama
Default

That looks wonderful. I'm going to try it this weekend
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  #3   ^
Old Fri, Apr-15-11, 18:45
Deezil's Avatar
Deezil Deezil is offline
Senior Member
Posts: 375
 
Plan: Atkins/Primal
Stats: 189/161/150 Female 5'8"
BF:
Progress: 72%
Location: Cariboo, BC, CANADA
Default

Wicked!!!

Do you think it would work with unsweetened baking chocolate? I wonder how it freezes? What about liquid sweetener (allergic to the corn in the bulking agent..ie.maltodextrin)...hmmm..time to experiment!

Thank you so much for sharing this!

ETA. 1.5 sticks of butter..what does that work out in cups?
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  #4   ^
Old Tue, Apr-19-11, 17:12
yogama's Avatar
yogama yogama is offline
Senior Member
Posts: 1,731
 
Plan: vsg/low carb
Stats: 306/153/150 Female 5'6.5"
BF:
Progress: 98%
Default

Deezil - 1 stick is = to 1/2 cup

This looks sooooo good!

Last edited by yogama : Tue, Apr-19-11 at 17:19.
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  #5   ^
Old Tue, Apr-19-11, 20:01
ImOnMyWay's Avatar
ImOnMyWay ImOnMyWay is offline
Senior Member
Posts: 3,831
 
Plan: OWL
Stats: 177/168/135 Female 5'1"
BF:50.5/38/25
Progress: 21%
Location: Los Angeles
Default

Deezil - you can use pure xylitol (main ingredient in Ideal) - there is no corn or any other bulking agent.

The sticks of butter I buy weigh 4 oz each.

Let us know how it turns out! I've already bought the chocolate for this recipe but haven't made it yet as I'm still working on finishing my pumpkin pie!

*
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  #6   ^
Old Wed, Apr-20-11, 13:11
krystalr's Avatar
krystalr krystalr is offline
Induction ≠ Atkins
Posts: 5,886
 
Plan: Atkins
Stats: 270/164/180 Female 69 inches
BF:28%
Progress: 118%
Location: Frisco, TX
Default

Hi Deezil! Sorry I missed your post. I've been slammed and not on much.

You can probably safely reduce some of the sweetener and use liquid, but it does need some of the bulk from it. I would say, if you are feeling brave, you might be able to try replace 1/2 cup with liquid and leaving the remaining as granular to start. I used Ideal, which is 99.7% xylitol and .3% sucralose. It's my go to sweetener of choice as it doesn't get the funny "bitter" taste that some do, and really does measure cup for cup unlike Splenda, which I find wickedly sweet at 1:1.

I haven't tried this, so I can't say for sure the subbing would work. I'd assume as long as you beat the eggs REALLY well and fold in the chocolate carefully, you should be ok. You just want to be mindful not to beat too much volume out of the eggs when working in the chocolate. That should counteract the lack of bulk from the additional granular sweetener.

I'm going to be making this again to have for Easter this weekend. It was sooooooooo good. I had it for breakfast with berries the next few mornings.

ETA - the butter - here our sticks are 8 tablespoons, or 1/2 cup.
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  #7   ^
Old Wed, Apr-20-11, 14:37
Deezil's Avatar
Deezil Deezil is offline
Senior Member
Posts: 375
 
Plan: Atkins/Primal
Stats: 189/161/150 Female 5'8"
BF:
Progress: 72%
Location: Cariboo, BC, CANADA
Default

Thanks all for your responses!!

Well, I made the cake.

I ended up using unsweetened bakers chocolate & liquid sugar twin (all I had) and it turned out ok. It was a little crumbly, very rich and cooked in only 30 mins!! So glad I checked it then..phew

I will definately make it again when I have the proper ingredients.
Wish I could get the Ideal sweetener here...

I had a couple little slivers with heavy whipped cream and it was alright...just seemed to miss something texture-wise.

Soooo...I crumbled the whole works up and am going to use it for a chocolate base for the cheesecakes. I got enough for at least 4 cakes so I baggied it up and popped it in the freezer.

I made one for DH yesterday and we will be having it for dessert tonight. I even folded some chunks into the batter. It looks epic!!

Chocolate strawberry swirl..
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  #8   ^
Old Sat, May-28-11, 22:28
freckles's Avatar
freckles freckles is offline
Senior Member
Posts: 8,730
 
Plan: Atkins Maintenance
Stats: 213/141/150 Female 5'4 1/2"
BF:
Progress: 114%
Location: Dallas, TX
Default

I used unsweetened baker's chocolate and added a bit of liquid sweetener. Mine came out crumbly as well, but I think it is because I over cooked it. I checked at 45 minutes, I think. Next time I will check at 20-25 and go from there.

Even though mine is crumbly it is still VERY good and has a nice texture when you bite into it. Can't wait till what I have is gone so I can try again!!!

I am thankful for this recipe!!!
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  #9   ^
Old Mon, May-30-11, 11:33
Buttoni's Avatar
Buttoni Buttoni is offline
Patience Personified
Posts: 3,234
 
Plan: LC/OMAD
Stats: 199/188/130 Female 5'3"
BF:5'5" tall
Progress: 16%
Location: Temple, Texas
Default

Looks WONDERFUL, Krystal. Been looking for a better chocolate cake and I'll be trying this one out. Thanks!
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  #10   ^
Old Mon, May-30-11, 19:22
graciejean graciejean is offline
Senior Member
Posts: 344
 
Plan: south beach
Stats: 168/168/125 Female 4'11
BF:
Progress: 0%
Location: dixie
Default wow

bumping to do later.this smells devine
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  #11   ^
Old Mon, May-30-11, 21:58
catinhat's Avatar
catinhat catinhat is offline
Senior Member
Posts: 1,739
 
Plan: THM
Stats: 272/216/137 Female 63"
BF:
Progress: 41%
Location: Colorado, USA
Default

I fear having that much cake in the house right now, lol...I need to find a potluck to attend or something.
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  #12   ^
Old Tue, Jun-07-11, 11:19
kaylakala kaylakala is offline
Senior Member
Posts: 1,595
 
Plan: Paleo/atkins
Stats: 289/155/150 Female 5'7
BF:
Progress: 96%
Location: Melbourne, Florida
Default

We made this yesterday. It is awesome! we used bakers chocolate and splenda with fiber.
Its very rich so I don't try and eat the whole thing.
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