Flourless Chocolate Cake

for those not triggered by cake substitutes!

This has a texture similar to cake-type brownies, tastes fabulous and
smells SO good baking.

Ingredients
=A07 oz swmi-sweet Chocolate chips
=A03/4 stick Butter
2 eggs
1=BD cups Almond meal
=BC cup Splenda

Method
Preheat oven to moderate - approx 180=B0C (355=B0F) Brush 8" round cake
tin with oil. or spray with PAM.
Place chocolate and butter in bowl; stand over pan of simmering water
until mixture is smooth.
Allow to cool slightly. Beat eggs and Splenda in a mixing bowl for 6
minutes. The mixture should be thick and pale. In portions, alternately,
*GENTLY fold chocolate mix and almond meal into the egg mixture; spoon
into the tin and bake for 25 minutes. Cool in tin for 10 minutes turn on
to a wire cooler. Dust with cocoa and/or Splenda, or top with whipped
cream.

* remember the eggs are what will give the 'rise"---so BE CAREFUL not to
break them down while folding in the chocolate and almond flour.
GENTLY!!!

LassChance



Start LC~5-16-05
202-188-165

Lass Chance wrote:
for those not triggered by cake substitutes!

This has a texture similar to cake-type brownies, tastes fabulous and
smells SO good baking.

Ingredients
7 oz swmi-sweet Chocolate chips
3/4 stick Butter
2 eggs
1=BD cups Almond meal
=BC cup Splenda

Method
Preheat oven to moderate - approx 180=B0C (355=B0F) Brush 8" round cake
tin with oil. or spray with PAM.
Place chocolate and butter in bowl; stand over pan of simmering water
until mixture is smooth.
Allow to cool slightly. Beat eggs and Splenda in a mixing bowl for 6
minutes. The mixture should be thick and pale. In portions, alternately,
*GENTLY fold chocolate mix and almond meal into the egg mixture; spoon
into the tin and bake for 25 minutes. Cool in tin for 10 minutes turn on
to a wire cooler. Dust with cocoa and/or Splenda, or top with whipped
cream.

* remember the eggs are what will give the 'rise"---so BE CAREFUL not to
break them down while folding in the chocolate and almond flour.
GENTLY!!!

LassChance



Start LC~5-16-05
202-188-165


Isn't there quite a bit of carbs in the semi-sweet chocolate? Why not
use unsweetened?

This is one the simplest desserts to make, nice and dense, makes 2
servings at around 6 grams carbs per serving.


Ingredients:
1/4C Almond flour
2 T Cocoa Powder
1/4 t Baking Powder
5 packets of Splenda 5 (3 T + 1 t)
2 T Melted Butter(or sour cream or Virgin coconut oil) I use olive oil
and it works just fine.
1 T Water (or DaVinci's Syrup- any flavor-Hazlenut is great!)
1 Egg

Cooking Instructions:

Mix everything in a 2 cup glass measuring Pyrex and cover with plastic
wrap. Cut a small slit in the center of the wrap to vent. Pop in the
microwave for 1-3 minutes max(check consistency after 1 min,, should
look dryish). No greasing of the Pyrex cup is needed. Mine plopped
right out. Let cool completely or eat it hot!

Serving Suggestions:
Serve topped with a cream cheese icing or a dollop of heavy cream
whipped.

Enjoy! This cake is super easy and super yummy! 6 carbs for the entire
recipe

I've also tweaked this and made it a Chocolate coconut one by adding in
2-3 tablespoons of shredded unsweetened coconut.

Try using Ross SF Dark chocolate bars instead of the chocolate chips.
You'll save a lot of carbs.
Atkins has a recipe in one of their cookbooks that has more eggs and no
almond flour. It's very dense and very much like brownies. :-)

on Thu, 30 Jun 2005 17:11:43 -0400, (Lass Chance)
wrote:

for those not triggered by cake substitutes!

This has a texture similar to cake-type brownies, tastes fabulous and
smells SO good baking.

Ingredients
*7 oz swmi-sweet Chocolate chips
*3/4 stick Butter
2 eggs
1½ cups Almond meal
¼ cup Splenda

-----
Bev

I have to do this before JC does ok????? Chocolate Cake is not Low
carb!!!!
snicker
Laureen

Lass Chance wrote:
for those not triggered by cake substitutes!

This has a texture similar to cake-type brownies, tastes fabulous and
smells SO good baking.

Ingredients
7 oz swmi-sweet Chocolate chips
3/4 stick Butter
2 eggs
1=BD cups Almond meal
=BC cup Splenda

Method
Preheat oven to moderate - approx 180=B0C (355=B0F) Brush 8" round cake
tin with oil. or spray with PAM.
Place chocolate and butter in bowl; stand over pan of simmering water
until mixture is smooth.
Allow to cool slightly. Beat eggs and Splenda in a mixing bowl for 6
minutes. The mixture should be thick and pale. In portions, alternately,
*GENTLY fold chocolate mix and almond meal into the egg mixture; spoon
into the tin and bake for 25 minutes. Cool in tin for 10 minutes turn on
to a wire cooler. Dust with cocoa and/or Splenda, or top with whipped
cream.

* remember the eggs are what will give the 'rise"---so BE CAREFUL not to
break them down while folding in the chocolate and almond flour.
GENTLY!!!
=20
LassChance
=20
=20
=20
Start LC~5-16-05
202-188-165

"Bev-Ann" wrote in message
...
Try using Ross SF Dark chocolate bars instead of the chocolate chips.
You'll save a lot of carbs.
Atkins has a recipe in one of their cookbooks that has more eggs and no
almond flour. It's very dense and very much like brownies. :-)

These all sound very good!

I recently ran across a recipe for fudge (not brownies) using a couple of
prunes with cocoa, etc...if anyone is interested I will try to dig that up.
--
Sherry
364/320/195
low carb since 4/4/05
NEW - My Low Carb site: http://lowcarb.owly.net

Sherry wrote:
"Bev-Ann" wrote in message
...

Try using Ross SF Dark chocolate bars instead of the chocolate chips.
You'll save a lot of carbs.
Atkins has a recipe in one of their cookbooks that has more eggs and no
almond flour. It's very dense and very much like brownies. :-)


These all sound very good!

I recently ran across a recipe for fudge (not brownies) using a couple of
prunes with cocoa, etc...if anyone is interested I will try to dig that up.

Please do!

--
jmk in NC

"Isn't there quite a bit of carbs in the
semi-sweet chocolate? Why not use unsweetened?"

good idea. Next time, I will.



Start LC~5-16-05
202-188-165

pharby---thanks!!!


Flourless Chocolate Cake

Group: alt.support.diet.low-carb Date: Thu, Jun 30, 2005, 2:55pm (EDT-3)
From: (Pharby)
This is one the simplest desserts to make, nice and dense, makes 2
servings at around 6 grams carbs per serving.
Ingredients:
1/4C Almond flour
2 T Cocoa Powder
1/4 t Baking Powder
5 packets of Splenda 5 (3 T + 1 t)
2 T Melted Butter(or sour cream or Virgin coconut oil) I use olive oil
and it works just fine.
1 T Water (or DaVinci's Syrup- any flavor-Hazlenut is great!) 1 Egg
Cooking Instructions:
Mix everything in a 2 cup glass measuring Pyrex and cover with plastic
wrap. Cut a small slit in the center of the wrap to vent. Pop in the
microwave for 1-3 minutes max(check consistency after 1 min,, should
look dryish). No greasing of the Pyrex cup is needed. Mine plopped right
out. Let cool completely or eat it hot!
Serving Suggestions:
Serve topped with a cream cheese icing or a dollop of heavy cream
whipped.
Enjoy! This cake is super easy and super yummy! 6 carbs for the entire
recipe
I've also tweaked this and made it a Chocolate coconut one by adding in
2-3 tablespoons of shredded unsweetened coconut.



Start LC~5-16-05
202-188-165

I make that 3 minute cake a lot and it is wonderful.