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Old 10-21-2003, 11:39 PM   #1
LCS
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3 Minute Chocolate Cake

Hello All! I was sent this recipe the other night and just had the time tonight to make it myself. Believe me, I had my doubts but this turned out great! Since it was so good, I wanted to share with all of you. Apparently this recipe is in the recipe room here on the board but I have never seen it.

Ingredients -
1/4C Almond flour 2 carbs
1 T Cocoa Power 1
1/4 t Baking Power 0
5 packets of Splenda 5

2 T Melted Butter 0
1 T Water 0
1 Egg 0.6



In a 2 Cup Pyrex measuring cup...yeah, I made it in a the glass measuring cup, blend all dry ingredients. Add water, melted butter and egg...mix throughly. Cover with plastic wrap (To vent, cut small slit in center of plastic wrap.) Microwave on high for 1 minute (I microwaved for 1 minute 10 seconds...you need to adjust as you think is right) Cool a bit, eat warm with whipped cream or cool completely to ice cake. This could serve at least 2 people, maybe three. When this comes out of the microwave, it looks a bit wet but drys as it cools. Cake without icing is 8.6 carbs. I used Erythritol (1.8 carbs total) instead of the Splenda to bring down the carb count and it turned out fine. The person who sent it to me frosted it with a combination of Twist and Cream Cheese mixed together.
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Old 10-22-2003, 07:31 AM   #2
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This sounds wonderfu- I'm going to have to try it!
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Old 10-23-2003, 05:24 AM   #3
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LCS- I tried this last evening...substituted carb free liquid splenda for the powered stuff...thereby reducing carbs.

Served it with Atkins ice cream cup and raspberry Davinci syrup...it was wonderful!!! thanks for the receipe!
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Old 10-25-2003, 08:17 AM   #4
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I made this last night, also with the liquid splenda. It is delicious with some whipped cream on top. A winner!
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Old 10-25-2003, 10:46 AM   #5
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How much liquid Splenda did you all use? I just made this a little while ago and used 1/4 teaspoon and the little bite I tasted seemed sweet enough.
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Old 10-25-2003, 12:49 PM   #6
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Here's a photo of it:

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Old 10-25-2003, 03:58 PM   #7
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Is FiberFit the same as the liquid Splenda?? I can't wait to try this!!!! Thanks...
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Old 10-25-2003, 04:25 PM   #8
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Wow, that's amazing! And it looks terrific. Thanks for the picture LindaSue I love that all of the ingredients are natural.
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Old 10-25-2003, 05:24 PM   #9
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I don't have a microwave. Any suggestions for conventional oven? Size of pan, temp, & time?
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Old 10-25-2003, 05:53 PM   #10
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I could be wrong, cwooden, but I think this cake would be too small to bake in the oven. It's about the size of a large cupcake. I may eventually try making a larger batch of the batter and bake it in a cake pan, but I like that this is so quick and easy for a spur of the moment dessert.
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Old 10-25-2003, 07:18 PM   #11
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Thanks so much for this wonderful recipe..and it was great..
We had it with some lowcarb vanilla ice cream. My dh said it
was terrific...It took exactly 1 minute and 10 seconds in the
microwave.

I'm sure you could do it in the oven..probably would take
about 15-20 minutes. I baked mine in a pyrex 2 cup dish
with a handle..all white with a glass top. It turned out
about 1 1/2 high, but was delish.. In the oven I wouldn't
do it in the pyrex measuring cup, but in a small casserole
like I did.
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Old 10-26-2003, 06:35 AM   #12
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I just realized that I'd forgotten to cover mine with plastic wrap before microwaving, but it turned out great anyway. I wonder if by covering it, it makes it more like a moist pudding cake texture. Mine was still pretty moist though.
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Old 10-26-2003, 07:35 AM   #13
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How many TB of the granular splenda for the 5 packets of splenda???
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Old 10-26-2003, 09:18 AM   #14
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That would be 3 tablespoons plus 1 teaspoon granulated Splenda.
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Old 10-26-2003, 09:28 AM   #15
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This was great

I wasn't really feeling like eating real meat/eggs this morning and I made this recipe.

I did change a few things though.

I used 1 teaspoon cocoa, used erithyol (sp), melted a piece of chocolate candy bar and incorporated it and used 3 cap fulls of frech vanilla Davinci's syrup.

I icened it with a cream cheese frosting.

It was great! I did have to microwave it longer as it was very moist with the syrup.

Next time I think I'm going to put some chocholate whey protein powder in and see if it changes the taste any.

Thank you for sharing this recipe
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Old 10-26-2003, 09:37 AM   #16
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I substituted 1 tablespoon of DaVinci's SF Caramal Syrup and reduced the Splenda. The cake itself was very good but when I took it one step further, I over did it! I mixed Twist and Cream Cheese for an icing..........Chocolate Overload!! For any of you Chocoholics, this may be just for you! I believe the carb count using the cake recipe as is equals 8.6 carbs so there is some carbs saved if you substitute the Splenda for another type of sugar substitute (Stevia, Erythritol) and SF Syrup. I split the cake with my dh and he felt is as a bit heavy on the chocolate side. Next time I make this, I am going to try using Banana DaVinci's and go with a plain Cream Cheese Frosting. I love this recipe as I feel I am having a REAL treat and I can change the flavoring a bit. This is definitely a great recipe!

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Old 10-26-2003, 04:48 PM   #17
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This sounds great!
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Old 10-27-2003, 12:06 PM   #18
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Oh this is awesome! I have made it with almond flour and another time with Atkins bake mix. The original recipe I have is exactly the same but calls for soy flour. Now i make it with 2 tbsp of cocoa powder instead of 1 for a more chocolaty taste, but I think I'll try the davinci's idea instead. It's VERY moist, actually, I doubt you need to add that tbsp of water. I"m going to try that next time and see how it works out.
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Old 10-27-2003, 12:37 PM   #19
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I also enjoyed this...a cinch to make with ingredients on hand. I sweetened mine with Vanilla SF syrup and Liquid Stevia to lose the Splenda carbs.

I would have liked it a bit chocolatier...so next time I may up the cocoa....but overall, it really hit the spot! thanks!

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Old 10-27-2003, 04:21 PM   #20
 
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I keep re- reading but no one has said how much liquid sweetener they have used instead of Splenda. I haven't tried substituting before so can anyone help?
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Old 10-27-2003, 04:33 PM   #21
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I used 1/4 teaspoon liquid Splenda and it was fine.
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Old 10-27-2003, 04:48 PM   #22
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I did my first experimenting using WPI today and used it in this recipe.

3 MINUTE WPI CHOCOLATE CAKE
1/4 cup wheat protein isolate (1 ounce)
2 tablespoons cocoa
1/4 teaspoon baking powder
1/4 teaspoon plus 1/8 teaspoon liquid Splenda
2 tablespoons butter, melted
1/4 teaspoon vanilla
1 tablespoon water
1 egg

Mix the wheat protein isolate, cocoa, baking powder and granulated Splenda, if using, in a 2-cup glass measuring cup. Stir in the liquid Splenda, if using, butter, vanilla, water and egg. Mix briskly with a spoon or fork. Scrape batter down evenly with a rubber spatula. Cover with plastic wrap and vent by cutting a small slit in the center. Microwave on HIGH 1 minute until set, but still a little moist on top. Add a few seconds more, if too moist. Cool slightly and serve warm topped with whipped cream or cool completely and frost as desired.

Makes 2 servings (2 usable carbs each)

This has a completely different texture than the original 3 Minute Chocolate Cake. It's more like a sponge cake. I added an extra tablespoon on cocoa to increase the chocolate flavor, but didn't think to increase the amount of Splenda. I think the extra 1/8 teaspoon should be sufficient.
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Old 10-27-2003, 07:36 PM   #23
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How did the WPI version taste compared to the almond flour???
Thanks.
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Old 10-27-2003, 09:06 PM   #24
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Tried the 3 Minute Chocolate Cake recipe using liquid splenda and 2 T of coco as some do. It turned out great.

In a few days I'm going to try it with some walnut chunks inside.

Last edited by Tulcat; 10-27-2003 at 09:45 PM..
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Old 10-28-2003, 04:24 AM   #25
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CarolynF, since I used twice as much cocoa, it tasted chocolatier. I thought the original recipe was a little weak in chocolate flavor. I also should have used more Splenda to cut the bitterness of the extra cocoa, so it wasn't quite sweet enough. I may have to make another batch today with more Splenda and maybe do half WPI and half almond flour to see if it comes out a little less spongy. The problem is that there's only a quarter cup of "flour", but I could just use 2 tablespoons of each.
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Old 10-28-2003, 07:06 AM   #26
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word to the wise- dont try and use all davinci for the sweetener : / lol, it was like this watery brownie subtance mess- i still ate it, but the consistency was very tapioca pudding ish with like watery substance all over... yeah wasn't very good, lol, can't wait to just suck it up (carbwise) and try it the right way : )
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Old 10-28-2003, 09:38 AM   #27
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This is awesome, I made it last night and used 1 1/2 Tbsp of the cocoa and 7 drops of liquid splenda.

YUM
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Old 10-28-2003, 10:02 AM   #28
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Ok, I was really naughty today. Instead of doing my housework, I've been in the kitchen playing with the 3 minute cake recipe. This time I used half WPI and half almond flour. It turned out good, but I think I kind of like the texture of all WPI (no little almond particles). Anyway, here are the results of my evil experiment:



3 MINUTE CHOCOLATE MOCHA CAKE
2 tablespoons wheat protein isolate (1/2 ounce)
2 tablespoons almond flour (1/2 ounce)
2 tablespoons cocoa
1/4 teaspoon baking powder
2 tablespoons butter, melted
1/4 teaspoon plus 1/8 teaspoon liquid Splenda (or 3 tablespoons plus 2 teaspoons granulated)
1/4 teaspoon vanilla
1 tablespoon water
1 egg
Mocha Cream Frosting

Melt the butter in a 2-cup glass measuring cup. Stir in Splenda, vanilla and water. Sift wheat protein isolate, almond flour, cocoa and baking powder together; stir into butter mixture. Break the egg into the measuring cup and mix well with a fork. Scrape down batter with a small rubber spatula. Cover with plastic wrap and vent by cutting a small slit in center. Microwave on HIGH 1 minute until nearly set, but still a little moist on the top. Cook about 10 seconds or so more if too moist. It will dry a bit as it cools. Invert onto a small plate; cool completely. Frost with Mocha Cream Frosting or just slice cake and serve topped with a dollop of the frosting.

Makes 2 servings
(3.5 usable carbs each) - made with liquid Splenda
(7.5 usable carbs each) - made with granulated Splenda

MOCHA CREAM FROSTING
1/4 cup heavy cream
1/4 teaspoon instant coffee powder, crushed
1/8 teaspoon liquid Splenda (or 4 teaspoons granulated)
1 tablespoon cocoa, sifted

Pour the cream into a small, deep mixing bowl. Add the instant coffee powder and stir until dissolved; add Splenda. With a wire whisk, whip the cream until it just starts to thicken. Slowly blend in the cocoa and whish just a few seconds until thick. It will thicken very quickly so don't over beat.

Approximiately 3 carbs for the frosting (5 carbs with granulated Splenda)

I split the cake into 2 layers and spread a little frosting on the bottom layer. I replaced the top layer, then lightly frosted the sides of the cake while holding it still by sticking a fork into the top of the cake. Once the sides were frosted, I spread the remaining frosting on the top. This was kind of fun making a mini layer cake, but I think it would be much simpler to just serve the cake sliced and topped with a bit of the frosting. I tried to slice the cake into quarters, but they fell over and could not be picked up and served without losing frosting so either cut the cake only in half or slice the cake vertically into slices rather than wedges.

Here's what the cake looks like unfrosted:



And here it is frosted before slicing:

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Old 10-28-2003, 10:04 AM   #29
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I agree with Jolie320...I used 3 packs of splenda and Torani syrup for the rest. I also increased the cocoa powder, but it tasted very bitter. The consistency was great and I will definitely try it again by following the exact recipe. I always get into trouble when I try to tweak recipes!!! Oh, and note to self: Order some liquid splenda!!!
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Old 10-29-2003, 01:01 PM   #30
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I made the all WPI version again today and it came out completely different in texture than the last time. Last time it was very spongy, but this time it was very dense but still good. The cake came out very small compared to the 1/2 WPI 1/2 ground almond version I made yesterday. I made a batch of the Mocha Cream Frosting and spooned some on top of my piece. That's much easier than trying to frost the cake anyway and I prefer to have a nice fluffy bite of frosting rather than it be spread thinly over the whole cake.
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