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Old 04-18-2009, 12:31 PM   #1
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Gina's Flourless Chocolate Cake

I'm thinking substitute with splenda....anyone tried this?

Ingredients
8 ounces semisweet chocolate, chopped
2 sticks unsalted butter, softened
1 cup sugar
6 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup brandy
Powdered sugar, sifted, for garnish
Seasonal berries, for garnish
Whipped Cream, recipe follows
Directions
Preheat oven to 350 degrees F.

Spray a 9-inch springform pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again.

In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.

In a large bowl add the sugar and eggs. Using a handheld mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and brandy. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.

Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Invert onto a cake plate and remove parchment paper. Dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with Whipped Cream.

Whipped Cream:

1 cup whipping cream
1/4 cup confectioners' sugar
1 tablespoon brandy
With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and brandy and beat until well combined.
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Old 04-18-2009, 12:44 PM   #2
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No, but it sounds delicious.

You might get more feedback if you post in the recipe room. They are always cooking. I've seen a few flourless cakes mentioned over there.
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Old 04-18-2009, 12:48 PM   #3
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I do a one minute chocolate flourless cake that Chippy posted some time ago

1 egg
1 tbsp HWC
3 tbsp splenda
2 tbsp cocoa powder
dash of vanilla

beat with fork
spray small bowl with pam and pour in
microwave for 1 minute
chill
serve with whipped cream

HEAVEN
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Old 04-18-2009, 01:02 PM   #4
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Splenda would make it bitter. It doesn't play well with chocolate. Check out the recipe room for feedback regarding tweaking! This will likely get moved anyways.
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Old 04-18-2009, 01:30 PM   #5
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Quote:
Originally Posted by jacksmixedtape View Post
Splenda would make it bitter. It doesn't play well with chocolate. Check out the recipe room for feedback regarding tweaking! This will likely get moved anyways.
I disagree. We make flourless choc cake often with splenda and find it delicious.
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Old 04-18-2009, 01:41 PM   #6
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I use splenda too and its awesome in this
I guess everyone has their own tastes!
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Old 04-18-2009, 01:45 PM   #7
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I agree...I wouldn't use ALL Splenda...it is bitter with unsweetened chocolate. If you don't have, or dont want to order a bunch of different sweeteners, you can try mixing Splenda with Truvia, which is a blend of Stevia (kindof) and Erythritol that is available in grocery stores. It would probably help with the bitterness.
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Old 04-18-2009, 01:58 PM   #8
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Quote:
Originally Posted by rose1 View Post
I disagree. We make flourless choc cake often with splenda and find it delicious.
That's cool. I can just taste bitter pretty easily. Like Krysta said, chocolate usually requires more than one sweetener to balance out its intensity.
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Old 04-18-2009, 06:17 PM   #9
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Quote:
Originally Posted by Bluqq View Post
I use splenda too and its awesome in this
I guess everyone has their own tastes!

Did you store it in a green bag??
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Old 04-18-2009, 06:33 PM   #10
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I have read a lot that you have to blend sweeteners with chocolate but in looking at the recipe, do you plan on leaving the brandy in?
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Old 04-18-2009, 06:36 PM   #11
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Did you store it in a green bag??
is that marge simpson in your avi?
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Old 04-19-2009, 05:19 AM   #12
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is that marge simpson in your avi?
Marge Simpson is the consumate homemaker. I am offended. Off to start a nasty thread about you in the PG.















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Old 04-21-2009, 08:13 PM   #13
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Quote:
Originally Posted by Sahrablue View Post
I'm thinking substitute with splenda....anyone tried this?

Ingredients
8 ounces semisweet chocolate, chopped
2 sticks unsalted butter, softened
1 cup sugar
6 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup brandy
Semisweet chocolate is pretty high in carbs - about 16 per ounce (according to MasterCook). I think this recipe would need some major overhauls.
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Old 04-22-2009, 07:54 AM   #14
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I make Linda Sue's Chocolate Truffle Torte all the time. I double the recipe and use Lindt 85% cocoa extra dark chocolate. If you are looking for a flourless chocolate cake I don't see how you could do any better than Linda Sue's recipe but that's just my opinion and EVERYONE I've ever served it to! Here's the recipe from her website.

CHOCOLATE TRUFFLE TORTE
6 ounces Lindt 70% cocoa dark chocolate, chopped *
1/2 cup butter, cut up
Pinch salt
1 cup granular Splenda or equivalent liquid Splenda
1 tablespoon cocoa, sifted
3 eggs
2/3 cup heavy cream
1 teaspoon vanilla
Whipped cream, optional

In a large microwave-safe bowl, melt the chocolate and butter on 50% power for 2 minutes or until the butter and chocolate are melted, stirring once or twice. Whisk until completely smooth. Whisk in the salt, sweetener, cocoa, eggs, cream and vanilla. Whisk until well blended. Pour the chocolate mixture into a greased 9-inch pie plate.

Bake at 350║ degrees for 15 minutes or until the torte has puffed around the edges but the center is almost firm to the touch but still slightly jiggly. Cool completely. Chill well before serving. Serve with whipped cream if desired.

Makes 8-10 servings
She says freezing not recommended but I find it does very well frozen and thawed.
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Old 04-22-2009, 08:04 AM   #15
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It can be frozen but I didn't care for how the texture had changed when I thawed it. It was definitely edible but drier and more crumbly than creamy like it was before freezing it.
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Old 04-22-2009, 12:07 PM   #16
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I love, love, LOVE Lauren's Hot Molten Chocolate cake recipe on her blog. It is to die for. Tastes just like the Chocolate lava cake we had on our cruise.
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Old 04-22-2009, 06:10 PM   #17
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Quote:
Originally Posted by Bluqq View Post
I do a one minute chocolate flourless cake that Chippy posted some time ago

1 egg
1 tbsp HWC
3 tbsp splenda
2 tbsp cocoa powder
dash of vanilla

beat with fork
spray small bowl with pam and pour in
microwave for 1 minute
chill
serve with whipped cream

HEAVEN
Just made this for me and my husband. Wow. He's not doing lowcarb and I think I'll have to make this for him often.Thanks!
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Old 04-23-2009, 05:07 AM   #18
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Quote:
Originally Posted by ghelen View Post
Just made this for me and my husband. Wow. He's not doing lowcarb and I think I'll have to make this for him often.Thanks!


it is soooooooo quick and easy and just yummy!
cures that chocolate craving in a zippity zap!

I also found that if you add one extra tbsp of HWC and do everything else the same,,,,it is gooey in the center and reminds me of a lava cake
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Old 04-23-2009, 07:33 PM   #19
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Bluqq...duh on me, but remind me what HWC is? So many acronyms....flying around....I get 'em conflugled.
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Old 04-24-2009, 03:20 AM   #20
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Heavy Whipping Cream!
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Old 04-25-2009, 12:14 PM   #21
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heavy whipping cream...got it. Thanks!
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Old 05-15-2009, 09:13 AM   #22
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I tried making that Gina's flourless cake the other day after watching the Neely's. I had to run to the store to get a springform pan since I couldn't find mine.

I just kept adding Splenda until I felt it was sweet enough.

Well, after awhile in the oven? I smoked up the whole kitchen. The butter in the recipe leaked out of the pan! I had to open all windows! The cake wasn't sweet enough. I threw it out and wasted $$$.

I tried it again the next day and added more splenda. I put the springform pan on a cookie sheet and baked the cake. It was okay, but not quite sweet enough again. I think I'll move on to cheese cakes. Oh...I would post a picture but I don't know how.
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Old 05-15-2009, 09:54 AM   #23
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Souzac, try another sweetener with the Splenda. Erythritol is great. Splenda alone doesn't sweeten chocolate enough.
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