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Old 10-05-2004, 06:45 AM   #151
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Well, I used to use unsweetened Bakers chocolate, where I believe one square = one ounce = approx. 1 tbsp. of chocolate.

I wasn't crazy about that brand of chocolate, so I purchased chopped unsweetened Callebaut chocolate pieces. When I measure out one tablespoon it's probably about an ounce, since the pieces are not compacted?

I don't know if this makes any sense - but I will say that this recipe is very forgiving when it comes to the amount of chocolate you add. I tried a little less and a little more and it still came out great from a texture perspective - the only difference was the depth of the chocolate flavor.

Now that I've made this a few more times, I think I'll keep adding even a little more chocolate.

It really does taste great. The only think that might be better is if it was baked in a oven so it would have a crispier exterior. Still haven't tried a regular oven though - maybe next weekend.

Erythritol is a sugar sub. If you search this board, you will find many posts that discuss using it as a sweetener. I like it.

barefoot
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Old 10-05-2004, 05:08 PM   #152
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Thanks so much for answering about the chocolate. I have made so many lc baked goods that went right in the trash so I wanted to check first. This is now on my weekend to-do list!
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Old 02-16-2005, 07:40 AM   #153
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Old 02-16-2005, 11:49 AM   #154
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Quote:
Originally posted by VAmomof2
Thanks so much for answering about the chocolate. I have made so many lc baked goods that went right in the trash so I wanted to check first. This is now on my weekend to-do list!
don't know if this matters but 1oz = 2 tablespoons. i'd hate for you to have to throw this in the trash because it wasn't sweet enough.
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Old 02-16-2005, 09:12 PM   #155
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Just tried this for the first time tonight after reading through this whole thread. Made the original recipe except i used instant espresso instead of cocoa, amaretto SF DaVinci for the water and erythritol/xylitol for the sweetener. Oh, i also added a dash of vanilla.

Was very tasty.
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Old 02-18-2005, 07:03 AM   #156
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I really like this recipe, but I'm having trouble getting it to taste sweet. It seems to be sweet before I microwave it, but it seems to cook right out after heating. I am going to keep on trying though. Maybe some Minicarb Chocolate Chips would help?
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Old 02-19-2005, 06:40 AM   #157
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Sugar Patrol, try sub'ing some of the Splenda with another sweetner. With chocolate recipes I like to use a combination of Splenda and Stevia. It makes a big difference using both.
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Old 07-28-2005, 03:05 PM   #158
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bumping because of newbies..
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Old 07-28-2005, 03:08 PM   #159
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very nice CarolynF. Julie
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Old 08-14-2005, 10:09 AM   #160
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Old 08-17-2005, 05:42 PM   #161
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I know this 3 min cake was around before everyone started getting into flax..anyone try this with flax instead of almond flour??
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Old 08-17-2005, 06:10 PM   #162
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Quote:
Originally Posted by ahowell
I know this 3 min cake was around before everyone started getting into flax..anyone try this with flax instead of almond flour??
I do it all the time making my own "muffin" version and using flax meal...it is kind of a single-serve version of Spongebob's recipe (*see FLAX MUFFIN/BREAD sticky). There are several different recipes floating around with some using half flax meal/half almond flour, some using all flax meal, and some even using combos of flax meal/almond flour/bake mix, etc.
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Old 08-25-2005, 05:34 PM   #163
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How much erythritol did you use on the original recipe?
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Old 08-25-2005, 05:43 PM   #164
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I made the original recipe last week and forgot to post but it was way better than I expected. I did not even wait for it to cool. A keeper.
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Old 11-05-2005, 07:04 PM   #165
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Old 11-16-2005, 09:12 AM   #166
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Old 03-15-2006, 02:04 PM   #167
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I just made this. Oh, boy, why did I wait for so long... I thought I will never be able to eat this kind of things. Thank you very much!
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Old 04-10-2006, 06:13 AM   #168
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Is there a way that I could change the recipe & make it a lemon cake? My DH b-day is soon & I would love to surprize him with it.. thanks in advance.
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Old 04-10-2006, 04:44 PM   #169
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I would not put in the cocoa powder and use Lemon Time instead It is a powder lemon and make it the same way. Or you could try the lemon flavoring in the spice section at the grocery store. You could give it a try and see what happens. If you do Please let us know how it turns out.

Pat in MI
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Old 04-10-2006, 06:26 PM   #170
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Thanks Pat.. I'll have to see if I can find some Lemon Time. To be honest I've never heard of it. I'll let you know if I find some.
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Old 04-11-2006, 05:37 AM   #171
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Quote:
Originally Posted by lori121
Thanks Pat.. I'll have to see if I can find some Lemon Time. To be honest I've never heard of it. I'll let you know if I find some.
There's also a similar product called True Lemon. It's a powder and comes in little packets that equal 1 1/2 teaspoons of lemon juice. The flavor is very realistic. Kroger has True Lemon near the artificial sweeteners.



I tried to find a picture of LemonTime, but they only mention bottles of the liquid kind on their website.
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Old 04-11-2006, 07:48 AM   #172
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ooops I ment True Lemon Dont know where my mind was. I guess it is a sign of old age. but I do use true lemon all the time. it is fantastic. Thanks Linda for the picture.

Last edited by slimpat777; 04-11-2006 at 07:49 AM..
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Old 04-11-2006, 10:34 AM   #173
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Linda Sue & Pat. Thanks so much.. Now I know what I'm looking for. Wonder if the store employes will know?? Thanks again.
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Old 01-17-2007, 08:49 AM   #174
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Bumping for 2007
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Old 01-28-2007, 11:27 PM   #175
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this thread reminds me whyi should buy more than 6 bags of chocolate chips...those chips make this taste like a molten lava cake.

i have to half the recipe or i'll eat it all , i also add nuts and top with whipped cream.

decadent'
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Old 02-04-2007, 04:53 AM   #176
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Made this last night for Dh.... he like it...

after I got it made I put whipped cream on it and put the chopped nuts from two walnuts on top......

Ask him it he wanted it again... he said yes, give him a few minutes...lol

I still taste that funny taste you get from the splenda... will I ever get use to it?
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Old 02-04-2007, 05:06 AM   #177
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Quote:
Originally Posted by barefootgrrl View Post
Barefoot's 3 Minute Chocolate Cake


1/4 cup Carbquick
2 full tablespoons unsweetened chopped chocolate
1/4 tsp baking powder
2 tablespoons melted butter
1 tablespoon DaVinci syrup - your favorite flavor. (I tried caramel and white chocolate)
1 tablespoon erythritol granules
one egg

Melt butter and chocolate together in a small cup in the micro. Remove and stir in erythritol. Stir well.

Meanwhile, mix Carbquick and baking powder in a glass bowl. Add egg and DaVinci syrup. Add chocolate/butter/erythritol mix to the bowl and whisk well until all ingredients are well blended.

Microwave on high for 1 minute 20 sec - your microwave time may vary.

Let sit for a few minutes, then enjoy with a dollop of whipped cream or LC ice cream.
do you know the carb count?
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Old 02-04-2007, 05:10 AM   #178
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Originally Posted by petals777 View Post
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???
i found almond flour at target .... $10.98
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Old 02-04-2007, 05:24 AM   #179
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Originally Posted by mycattaz View Post
do you know the carb count?
I threw this recipe into Mastercook and got this for the whole thing:

Per Serving (excluding unknown items): 458 Calories; 44g Fat (72.6% calories from fat); 13g Protein; 24g Carbohydrate; 17g Dietary Fiber; 249mg Cholesterol; 634mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 7 Fat; 0 Other Carbohydrates.
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Old 02-04-2007, 08:08 AM   #180
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thanks
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