C. Pedersen
Low-Carb Merry Xmas Cake (w/poorly done decoration) :)
The icing was not part of the cake, its just a sugar plaque I put on for the picture and now wish I didnt cause its lame! LOL
Flourless Chocolate Cake:
Ingredients
8 eggs, cold
1 pound unsweetened chocolate, coarsely chopped
1 cup granular Splenda1
2 sticks (16 tablespoons) unsalted butter
¼ cup strong coffee or espresso
General Instructions per serving
Line the bottom of an 8-inch springform pan with parchment and generously grease the sides. Wrap the bottom and up the sides of the pan with heavy duty aluminum foil to make it waterproof. Set the springform pan in a roasting pan you will subsequently fill with boiling water.
Place the eggs into a mixing bowl and beat with an electric mixer on high speed for about 5 minutes, until their volume doubles. Beat in the sweetener.
In a large heatproof mixing bowl, set over a pan of barely simmering water, place the chocolate, butter, and coffee and stir frequently until the mixture becomes smooth.
Fold about one-third of the egg foam into the chocolate mixture. When just a few streak of egg remain visible, fold in half of the remaining egg foam in the same manner. Finally fold the remaining portion of egg foam until all is completely incorporated.
Scrape the batter into the prepared springform pan, smooth the surface with the spatula.
Set the roasting pan into the oven and carefully pour boiling water to come half way up the sides.
Bake in a 325 degree preheated oven about 22 to 25 minutes, until an instant read thermometer inserted into the center reads 140 degrees or until the sides pull away slightly and a thin shiny brownie-like crust has formed on the surface.
When cooked, remove the springform from the water bath, cool on wire rack to room temperature. Cover and refrigerate overnight or up to several (3 to 4) days.
When ready to serve, remove the springform sides, invert cake onto waxed paper, remove parchment liner from bottom, invert cake again onto a serving plate.
Garnish each slice with a dollop of sweetened whipped cream, plate each slice on a pool of Raspberry Coulis, or drizzle the plate with a tablespoon of Sweet Cabernet Reduction, the latter two of which will add some carbs, so be sure to count them.
1You may substitute 24 packets of Splenda or Stevia plus 1 tablespoon ThickenThin Not Sugar or 1 cup granular xylitol or erythritol for the sweetener in this recipe.
Nutritional Facts 9.5 grams cake, 9.8 protein
I made brandied cherries to put on top which were wicked good! 4 cups frozen dark sweet cherries, 1 cup of good brady, heat on med-high stiring and reduce. You can add a little splenda if you like, but I found it sweet enough. You can also add a little cornstarch to thicken it up a little more. This topping is not SUPER low carb, but its really freaking good. And the cake is really low carb. Sorry no carb count for cherry topping.
Low-Carb Merry Xmas Cake (w/poorly done decoration) :)
The icing was not part of the cake, its just a sugar plaque I put on for the picture and now wish I didnt cause its lame! LOL
Flourless Chocolate Cake:
Ingredients
8 eggs, cold
1 pound unsweetened chocolate, coarsely chopped
1 cup granular Splenda1
2 sticks (16 tablespoons) unsalted butter
¼ cup strong coffee or espresso
General Instructions per serving
Line the bottom of an 8-inch springform pan with parchment and generously grease the sides. Wrap the bottom and up the sides of the pan with heavy duty aluminum foil to make it waterproof. Set the springform pan in a roasting pan you will subsequently fill with boiling water.
Place the eggs into a mixing bowl and beat with an electric mixer on high speed for about 5 minutes, until their volume doubles. Beat in the sweetener.
In a large heatproof mixing bowl, set over a pan of barely simmering water, place the chocolate, butter, and coffee and stir frequently until the mixture becomes smooth.
Fold about one-third of the egg foam into the chocolate mixture. When just a few streak of egg remain visible, fold in half of the remaining egg foam in the same manner. Finally fold the remaining portion of egg foam until all is completely incorporated.
Scrape the batter into the prepared springform pan, smooth the surface with the spatula.
Set the roasting pan into the oven and carefully pour boiling water to come half way up the sides.
Bake in a 325 degree preheated oven about 22 to 25 minutes, until an instant read thermometer inserted into the center reads 140 degrees or until the sides pull away slightly and a thin shiny brownie-like crust has formed on the surface.
When cooked, remove the springform from the water bath, cool on wire rack to room temperature. Cover and refrigerate overnight or up to several (3 to 4) days.
When ready to serve, remove the springform sides, invert cake onto waxed paper, remove parchment liner from bottom, invert cake again onto a serving plate.
Garnish each slice with a dollop of sweetened whipped cream, plate each slice on a pool of Raspberry Coulis, or drizzle the plate with a tablespoon of Sweet Cabernet Reduction, the latter two of which will add some carbs, so be sure to count them.
1You may substitute 24 packets of Splenda or Stevia plus 1 tablespoon ThickenThin Not Sugar or 1 cup granular xylitol or erythritol for the sweetener in this recipe.
Nutritional Facts 9.5 grams cake, 9.8 protein
I made brandied cherries to put on top which were wicked good! 4 cups frozen dark sweet cherries, 1 cup of good brady, heat on med-high stiring and reduce. You can add a little splenda if you like, but I found it sweet enough. You can also add a little cornstarch to thicken it up a little more. This topping is not SUPER low carb, but its really freaking good. And the cake is really low carb. Sorry no carb count for cherry topping.