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Old 01-01-2004, 09:02 PM   #91
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Here's another version:

2 Tbs. golden flaxseed meal
2 Tbs. almond flour
1/4 tsp. baking powder
1 Tbs. cocoa
1 pkg. of Splenda
dash of salt

Mix this in a bowl..then in another bowl, mix
up the liquids:

2 Tbs. SF Davinci vanilla syrup or other flavor
1 Tbs. melted butter
1 egg, beaten

Combine and put in two large custard cups sprayed with
Pam. Cover with saran...with a slit in the middle...Cook
in the micro for 1 minute 10 secs..

It's wonderful..
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Old 01-04-2004, 11:01 AM   #92
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Got brave and tried this last night. WOW! DH and I split one, topped with whipped cream and we both loved it.

Gail
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Old 01-04-2004, 04:57 PM   #93
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I was re-inducting this week, but I think I will have to re-re-induct due to my infatuation with this recipe, lol. I made Linda Sue's WPI version with a tablespoon of Dr. Atkins chocolate syrup instead of water and sweetened with one packet of Splenda and 1 packet stevia. Microwaved 1 minute and it was done. It rose well and had a strong cocoa taste. Topped with heaping teaspoon of Twist spread over the top. Made a second version with 1 tablespoon plus 1/4 tsp of Atkins chocolate syrup and 1 tablespoon of DaVinci Kahlua and added 1 packet stevia. Microwaved 1 min 20 sec and had slightly moist center. Rose very well. Topped again with heaping tsp of Twist. Wow! This is great stuff. Next batch will have instant coffee added to the mix.... Thanks for posting this (I think!!
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Old 01-05-2004, 11:44 AM   #94
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Here's what I did with the cake and this is a much adored favorite of mine.

2 Tablespoons Flax meal:: ( I grind my own and retain more nutrients that way) * Flax carbs are all fiber so its an effective 0 carbs.

2 Tablespoons Almond Flour:: 3 grams carbs *1.5 of those are fiber

1/4th Teaspoon Bakeing poweder :: .8 carbs

1 egg:: .6 carb

3 packets of splenda ::roughly 3 carbs.

1 Squirt davinci SF vannila syrup:: 0 carbs

1 Heaped tablespoon bakeing chocolate (powder form) :: 3 Carbs but 1 gram fiber so 2 effective carbs.

1 Tablespoon Davinci's SF chocolate syrup.
__________________________________________________ __


Now for the iceing!!!

1 oz sofened cream cheese.
1/2 squirt of Davinci's Kahuli Caffe SF syrup.



I could eat this till I died!
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Old 01-09-2004, 11:00 PM   #95
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bump

can't lose this one
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Old 01-19-2004, 12:55 PM   #96
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Just wanted to put this back on the front page! I made this for the first time today following the original recipe and it was FANTASTIC!!!!!!!!!! It's the texture that really makes it! How well does this store? Anyone made up a bunch at a time and put in the fridge? What about in a muffin tin and baked? Excellent recipe girls!!!!!!!! Definitely a keeper!
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Old 01-19-2004, 01:43 PM   #97
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LindaSue
Quote:
I recently bought a bag of flax meal that I haven't had a chance to use yet. Might be worth a try with this recipe, but the carbs would be slightly higher than with the almond flour, but not by much. There are about 2.5 carbs per 1/4 cup flax meal and just under 2 carbs for 1/4 cup almond meal.
[color=deeppink] Are you saying that you used the flax meal instead of the almond meal in this receipe and everything else remained the same. I have all the ingredients except the almond meal. How did it taste?[/color]
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Old 01-19-2004, 02:18 PM   #98
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I read thru this whole thing, hope I didn't miss this, but what is the recipe using Atkins bake mix? I have yet to find almond flour in my area.

But I would love to try this. Anyone???
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Old 01-19-2004, 03:15 PM   #99
 
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I used Erythritol (1.8 carbs total) instead of the Splenda >>

We use Splenda here but would luv to find something lower in carbs. What exactly is Erythritol and where do you find it? tia


Kelly
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Old 01-19-2004, 03:20 PM   #100
 
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I have yet to find almond flour in my area>>

You can make your own. All it is, is finely crushed almonds.
hth's


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Old 01-20-2004, 04:19 PM   #101
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I really love this recipie. Probably my favorite thing about it is that I don't have to have lots of 'weird' stuff that I don't keep on hand. I make my own almond flour (I buy the natural, plain almonds at Sam's Club for a little under $8 for 3 lbs). I just put them in my blender for a few minutes, and viola! Almond flour! I'm too much of a cheapskate to pay $6/lb for it...but I'll pay around $2.50 for a pound and make it myself.

Again, thank you to whoever came up with this recipie. It is phenomenal!
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Old 01-20-2004, 06:36 PM   #102
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Love the chocolate flavor...however got some gingerbread davincis so used that with some Pumpkin pie spice mmmmmm delicious.
jan
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Old 01-21-2004, 11:56 PM   #103
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BUMP!

Had to bump! So good! I forgot to put saran wrap on top, so it was a little dried out, but still wonderful. Very cake-like consistency.
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Old 01-22-2004, 07:40 PM   #104
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I made LindaSue's recipe, except I used unsweetened bakers choc square instead of cocoa and no water, and a brown-sugar type sweetener called sugar(NOT)

3 MINUTE WPI CHOCOLATE CAKE
1/4 cup wheat protein isolate (1 ounce)
1 suare unsweetened bakers chocolate
1/4 teaspoon baking powder
1/4 teaspoon liquid Splenda
1 1/2 tsp sugar(NOT)
2 tablespoons butter, melted
1/4 teaspoon vanilla
1 egg

It was really good, but kinda hard. Not light and fluffy enough. I am wondering if there's anything I can do to make it lighter. Another egg? Maybe if I whip it with a beaters it would get more airy? anyone got any ideas?
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Old 01-23-2004, 08:29 AM   #105
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I would say the chocolate weighed it down. cocoa works great! And I add a splash of SF german choc. davinci for extra chocolate flavor.
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Old 01-23-2004, 08:59 AM   #106
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OK, I will use the cocoa next time. but I wont be making it any time soon, I am up 3 pounds this morning
i might as well eat the real thing if its gonna make me gain anyway.
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Old 02-29-2004, 11:22 AM   #107
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bumping cause i keep recommending it - can you tell i love this recipe?

angela
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Old 03-02-2004, 08:44 AM   #108
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just made this for the first time this morning
i used 1 T vanilla flavored syrup, instead of water, and used 1/4 cup flaxmeal. cooked mine for 2 minutes, topped with whipped cream cheese, excellent!!!!!
even my dd loved it.
thanks for the recipe
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Old 03-02-2004, 06:14 PM   #109
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Just had to add my 2 cents....I thought it was very good and extremely easy. I added 1T Vanilla DaVinci in place of the water and took out 2 packets of Splenda (from the original). I am thinking Of Creme de'Menthe next time in place of the Vanilla. How about hazelnut, or cinnamon?

Did anyone have luck with a carrot cake or pumpkin cake version?

Last edited by jwardell; 03-02-2004 at 06:16 PM..
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Old 03-03-2004, 07:49 PM   #110
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WOW I just read this and went upstairs and made it! 5 minutes later I am eating cake, delicious cake! Thank you How do you creativie people think of these things? I am so impressed! Thank you Thank you, Thank you!
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Old 03-06-2004, 03:17 PM   #111
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Here's my favorite version of the chocolate cake:

2 T Almond Flour
2 T Whey Protein Isolate
2 T Cocoa Powder
1/2 t Baking Powder
5 packets of Splenda (or No-Carb stevia powder to cut carbs)

1/2 T Melted Butter
2 T Sour Cream
1 Egg


Nutritional Info for the Entire Cake:

Calories - 343
Total Fat - 29.9 g
Saturated Fat - 9.2 g
Polyunsaturated Fat - 2 g
Monounsaturated Fat - 8.1 g
Cholesterol - 243 mg
Sodium - 410 mg
Potassium - 828 mg
Carbohyrdate - 13.1 g (total)
Fiber 3.3 g
ECC 9.8 g
Protein - 26.6 g
Vitamin A - 28%
Vitamin C - 0%
Calcium - 37%
Iron - 6%
Vitamin D - 0%
Vitamin E - 5%
Riboflavin - 38%
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Old 03-06-2004, 03:52 PM   #112
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Hi CarolynC,

I was thinking about adding sour cream to this wonderful cake. Next time I make it I'm going to follow this recipe. I don't have WPI and would have to buy some. Can you tell me the benefits of adding WPI instead of just almond flour?

THANX!
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Old 03-06-2004, 03:59 PM   #113
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Quote:
Originally posted by Sooz
Hi CarolynC,

I was thinking about adding sour cream to this wonderful cake. Next time I make it I'm going to follow this recipe. I don't have WPI and would have to buy some. Can you tell me the benefits of adding WPI instead of just almond flour?
I think that some WPI gives a nicer consistency. However, the cake will work just fine with all almond powder. I like the sour cream in place of most of the butter because it cuts down the calories by quite a bit. I tried with no butter, but decided that keeping a little butter (1/2 T) made it richer.
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Old 03-06-2004, 08:50 PM   #114
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Well, I just mixed up the recipe with modifications based on reading all the posts. Then I tasted the batter to see if I had enough liquid Splenda, and the taste transported me back to my mother's kitchen and licking the bowl clean after she had made a cake. Except this batter had tiny lumps from the almond meal. I always did like the batter better than the finished cake anyway, soooo... this batch will not make it to the microwave! It's quite satisfying. I'll save 1/2 for tomorrow and maybe nuke that in a small custard cup.
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Old 03-07-2004, 02:37 PM   #115
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Pretty funny and cute story Cap57! Made me laugh and reminice too!

Thanks for the info CarolynC. Think I will try to find some WPI and make it according to your modifications. My Dad just got back from Tucson after 3 weeks with about a 10 pound weight gain, so we will be in backing down to under 30 grams next week. This will make a nice dessert for him in the evenings.

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Old 03-07-2004, 04:51 PM   #116
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I have to agree with Caps57! I like the batter!

I took a chance and made this on a whim. It was GREAT! I had to microwave it for one minute and 20 secs because it came out a bit loose at first. I added a cap of Davinci hazelnut, also and yum YUM!

Thanks for this great recipe from a confirmed chocoholic!

Last edited by Robinrs; 03-07-2004 at 05:09 PM..
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Old 03-07-2004, 06:19 PM   #117
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can I use Soy flour instead of almond flour?

and is Cocoa already unsweetened? or do I have to look for 'Unsweetened' Cocoa? I ask because my local grocery doesn't carry Unsweetened Cocoa only Cocoa and it's in the bulk so it doesn't list carb counts or anything.
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Old 03-07-2004, 11:01 PM   #118
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Cocoa powder by itself should be unsweetened. Like Hershey's.

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Old 03-08-2004, 06:18 AM   #119
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Favikah, what you want is baking cocoa, not the kind you drink. It will look quite different than hot cocoa mix, which has sugar and powdered milk mixed in. It will be a very dark brown solid color with no flecks of white.
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Old 03-09-2004, 08:47 AM   #120
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Guess I am a few months behind on this thread, but I just tried the original recipe on pg 1 and it is sooo gooooood!! Looking forward to getting through the rest of the thread to see what variations you have all come up with!
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