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Old 02-24-2007, 12:42 PM   #1
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Flourless 3-minute chocolate cake

I was playing around with the 3 minute cake and decided to leave out the almond flour/flax, etc..It turned out pretty good:

1 egg, beaten well
1/2 tsp. vanilla
1 Tbs. heavy cream or half/half or CC milk
2 Tbs. cocoa
10 tsp. of sweetener of your choice (this time I added 5 packets of Splenda)
1 tsp. baking powder
1 Tbs. softened butter

In a small bowl, beat egg with fork and add in the rest of the ingredients until
a smooth batter is formed.

Pour into a cup which will hold 8 ounces. You could use a coffee mug..I Pammed it..Microwave for one minute..

The carb count would depend on the sweetener. You could use Davinici syrup..I don't think it would affect the texture of the cake..But, without the sweetener, you would have .7 carb for the egg and 2 NET carbs for the cocoa powder..About 3 net carbs in all..then add the sweetener carbs.
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Old 02-24-2007, 01:05 PM   #2
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Carolyn,

That sounds delicious. About how much of it does it make?
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Old 02-24-2007, 01:52 PM   #3
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It makes one serving.. The calories would be around 210..so it would due for a nice snack/dessert..

It is NOT fudgey like the real flourless cake..but I suppose it could be made fudgier..

To get a fudgey center..You could micro the cake for 30 seconds, then plop
a Dove SF chocolate into the center and then micro for the last 30 seconds..
That way, it wouldn't sink to the bottom. The first time I made this, I put it in the the unbaked cake and it sank to the bottom..but was still good..
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Old 02-25-2007, 04:42 AM   #4
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Sounds great!!
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Old 02-25-2007, 11:16 AM   #5
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Quote:
Originally Posted by CarolynF View Post
1 egg, beaten well
1/2 tsp. vanilla
1 Tbs. heavy cream or half/half or CC milk
2 Tbs. cocoa
10 tsp. of sweetener of your choice (this time I added 5 packets of Splenda)
1 tsp. baking powder
[COLOR="Blue"]1 Tbs. softened butter[/COLOR]

In a small bowl, beat egg with fork and add in the rest of the ingredients until
a smooth batter is formed.

Pour into a cup which will hold 8 ounces. You could use a coffee mug..I Pammed it..Microwave for one minute..
Greetings, Carolyn! This looks very interesting...is that butter room temp (barely softened) or almost/liquid?

Thanks!
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Old 02-25-2007, 12:59 PM   #6
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Kinda like a custard? Do u think eggbeaters would work in this? BTW, will eggbeaters work in any custard? especially your protein custard, which I adore!
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Old 02-25-2007, 01:48 PM   #7
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Jude: The butter has to be really soft enough to mix in without being totally liquid (although liquid might work..didn't try it).

Yes, I think one eggbeater would work great, too!

It has the texture of a soft cake..
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Old 02-25-2007, 03:39 PM   #8
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[COLOR=red]I made this a day or two ago. I must say it was pretty tasty! I used half reg Hershey's cocoa & half dark.[/COLOR]
[COLOR=#ff0000]I made it in a 4" diam (2 1/2"tall) ramkin. When it was baking, it rose above the top about 3/4", but when the microwave went off, it fell to the top of the dish, and while eating it, fell a little more. But no matter. It tasted good, and was still pretty light (not dense). [/COLOR]
[COLOR=#ff0000]I used 1 pkt SweetOne, 1 pkt SweetLeaf Stevia, & 6 drops Sweetzfree for the sweetener. And used almond milk (home made) for the cream.[/COLOR]
[COLOR=#ff0000][/COLOR]
[COLOR=#ff0000]Good, quick, chocolate dessert........ Thanks Carolyn![/COLOR]
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Old 02-25-2007, 07:34 PM   #9
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Billie: Mine rose and fell, too.. But then I put whipped cream on the top!!
You're welcome.
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Old 02-25-2007, 10:25 PM   #10
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I had to try this, but divvied it up between 2 4-oz ramekins, pansprayed (hey, I'm supposed to be on Induction but was absolutely dying for something sweet and the sodas just aren't doing it for me! ).

I melted the butter to make it easier to beat in (just barely, not too hot), and used an inulin based sucralose sweetener I've got here (can't get it retail, company's LONG defunct darn it, but 1 Tbsp == 1 C sugar sweetness) which translates to .6 of a Tsp of inulin added to this recipe instead of regular sweetener carbs. I used a very dark European cocoa -- van Houten -- and Silk (soy) cream. I'm getting used to the stuff; I need to avoid the really high-fat dairy for a while. It works great in cooking so far as a heavy cream sub.

It puffed up very nicely in the microwave, as expected, at 1m25secs in a 1000W machine.

Very tasty and finally hit that spot...thank you CarolynF.

ps: couldn't add the whipped cream...does anyone know how to unclog an ISI cream whipper? Or if all else fails, how to get it safely open when it's full up with nitrous oxide (pressure) and cream/yogurt? I haven't been able to find out anything about this situation...and I can only leave it sitting for so many days before I'm sure it becomes a bit of a health hazard... Hmmmm, maybe I should open a new thread. Yep, guess I should.
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Old 02-26-2007, 11:29 AM   #11
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thanks for sharing... dh love the 3 minute cake.... I am sure he will love this one too without the extra carbs....
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Old 02-26-2007, 12:11 PM   #12
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Jude, I am not sure from your description where the problem resides. However, to reduce the pressure inside the canister, hold it upright and press the trigger. If the gas does not release, then I would think that the only thing you could do would be to refrigerate the container until the gas has dissipated, but that would take at least 2-3 weeks, based on the literature that says it will hold a charge for 2 weeks.
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Old 02-26-2007, 03:36 PM   #13
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Thanks, Henry, I've pretty much reached the same conclusion, though I have concerns that the pressure may not dissipate in that time, as it seems to be the valve (the "shooter" valve) that is clogged or completely blocked, or at least it seems like it.

The gizmo sat in a cupboard for up to a year or so, and from the looks of things, there was some gumming of cream fats inside -- I poked around in there with a very small bottle brush, and ran the head through the dishwasher in hopes the hot steam and water would at least sanitize if not clear, and got some gunk out, thought I got it all, but the valve seems to be hooped, as they say.

It was working very briefly, though it was a strained sort of dribble, before I took a second go at cleaning the value area, and then reloading, and now it's not working at all.

But if the head seal is tight and the valve is blocked, I'm not sure how the gas will dissipate. I just don't want it to explode, so I guess I'll leave it in the fridge for another couple of weeks. I have to say, though, with NOTHING coming through the valve, I'm afraid to even try and open it ...I can't tell what pressure is in there, if any, but I certainly haven't heard any gas escaping...

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Old 02-26-2007, 03:37 PM   #14
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I have released the contents and gas from my ISI, by holding it under water, in a sinkful of water. This was one time that I wanted to use it again for something else. As the gas seemed to go, I slowly opened the cap. No guarantees this will work for you, but it did for me.
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We were posting at the same time. I am not sure you will hear the gas escaping, but I would think that you should be able to try it after 2 weeks in the refrigerator.

Last edited by Bfranke; 02-26-2007 at 03:39 PM..
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Old 02-26-2007, 04:59 PM   #15
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I would soak the whole head thing in vinegar water solution...
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Old 02-26-2007, 05:24 PM   #16
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Quote:
Originally Posted by crazywoman-n-wy View Post
[COLOR=red]I made this a day or two ago. I must say it was pretty tasty! I used half reg Hershey's cocoa & half dark.[/COLOR]
[COLOR=#ff0000]I made it in a 4" diam (2 1/2"tall) ramkin. When it was baking, it rose above the top about 3/4", but when the microwave went off, it fell to the top of the dish, and while eating it, fell a little more. But no matter. It tasted good, and was still pretty light (not dense). [/COLOR]
[COLOR=#ff0000]I used 1 pkt SweetOne, 1 pkt SweetLeaf Stevia, & 6 drops Sweetzfree for the sweetener. And used almond milk (home made) for the cream.[/COLOR]

[COLOR=#ff0000]Good, quick, chocolate dessert........ Thanks Carolyn![/COLOR]
[COLOR=red]I started to make this again today. I realized I made a big mistake when I posted this. That must have been 6 drops of the Zero Carb syrup concentrate not Sweetzfree. Today I tried 3 drops of the Sweetzfree (along with those other sweetners), and it was sweet enough for me.[/COLOR]
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Old 02-26-2007, 09:31 PM   #17
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Thanks, y'all, for your concern and your tips! ...and sorry for the threadjack :blush:

I'll leave it alone and try it in a couple of weeks, under water (and vinegar) after a good soak...maybe

Got to do something, and these tips seem to have a LOT of potential.

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Old 02-27-2007, 12:39 AM   #18
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If you're still having difficulty after a couple of weeks, I suggest you call a company that recharges fire extinguishers and discuss it with them. Compressed nitrogen is used in a lot of fire extinguishers, so they'd probably be used to working with that gas. They might even be willing to dismantle the appliance for you and repair/replace the valve if it's broken.

Just a suggestion.
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Old 02-27-2007, 09:42 AM   #19
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Don't worry about the threadjack..

I made this again..using sour cream instead of butter..It was very moist..I used about 2 Tbs. of sour cream..and I put it in a coffee mug..which is perfect..a large one is about right..mine overflowed a bit..
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Old 02-28-2007, 02:49 AM   #20
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Thanks! I'll try LF sour cream!
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Old 02-28-2007, 04:15 AM   #21
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I'll be trying the sour cream too, it sounds good and it's a lot cheaper than butter
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Old 02-28-2007, 04:45 AM   #22
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Has anyone tried this using oil?

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Old 02-28-2007, 06:58 AM   #23
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You could do oil, too, I'm sure..Tasteless or coconut or some kind of nut oil would be good..I'm sure.
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Old 02-28-2007, 07:17 AM   #24
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Thanks Carolyn for the quick reply. I'm off to try this!
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Old 03-01-2007, 10:51 AM   #25
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Thanks for this Carolyn - it is really good, low carb and low calorie! A triple threat! Oh yeah, I used the sour cream option.

Last edited by Lehgrad; 03-01-2007 at 10:53 AM..
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Old 03-02-2007, 08:31 AM   #26
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I have made this with coconut oil and it works great. I even added a little coconut extract. I love coconut

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Old 03-02-2007, 01:18 PM   #27
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I made this again this morning with the coconut oil, too..It's a yummy way to get your coconut oil in..
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Old 03-02-2007, 04:25 PM   #28
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I just tried this and it tasted awful!!! I looked over the ingredients again to see if I missed anything and I didn't!

It had a salty bitter taste. Maybe it was the baking soda. I had to throw it out.

Also I only had sweet and low and not splenda. I tried five packets and then added two more and it was still bitter.
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Old 03-02-2007, 04:47 PM   #29
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Sweet and Low, as Saccarhine? If that is what you are saying, I would say BINGO. I use Saccarhine in my tea and coffee, but don't cook with it.
Try it again with Splenda.
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Old 03-02-2007, 05:39 PM   #30
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Thanks Carolyn. I just made this and it was really good. I think next time I'll add another packet of sweetner though. I only added 3. I can't believe you can take an egg and cocoa and sweetner and it comes out tasting like cake!
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