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Old 03-27-2011, 07:18 PM   #1
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Flourless Chocolate Cake w/pic

This is a recipe from Womans Day magazine that I tweaked to low carb

Flourless Chocolate Cake
1 cup pecans ( ground) or I used 1 cup hazelnut flour/meal
14 ounces sf choc chips or dark choc choc chips or bittersweet chips( or your fav bar)
½ cup plus 3 tablespoon butter
8 eggs, separated
¾ cup splenda
½ tsp vanilla
¼ tsp baking powder
Drops liquid splenda to your liking

1.Heat oven to 350 degrees. Coat a 9in springform pan with cooking spray, line with patchment paper, and coat the paper with spray.

2.In a microwave safe bowl melt 8 ounces chocolate chips with ½ cup butter, stirring every 20 seconds until smooth, will take about 1 minute, add liquid splenda until sweet enough for your liking

3.Using an electric mixer, beat the egg yolks until pale in color about 2 mins. Stir in the ground nuts and melted chocolate. In a second large bowl, using an electric mixer beat the egg whites with baking powder until stiff peaks form. Using a rubber spatula fold the egg whites into the chocolate mixture gently. Fold gently until all the white is gone in mixture.

4.Spread the mixture in prepared pan evenly and bake for 30 minutes

5.Let cool completely in pan and then invert onto serving plate

6.Melt in microwave 3 tablespoon butter, vanilla and rest of chocolate chips until smooth. Using a spatula spread evenly over cooled cake. Chill cake until icing is set at least 30 minutes.


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Last edited by Missouri_Librarian; 03-27-2011 at 07:42 PM..
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Old 03-27-2011, 07:21 PM   #2
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My heavens that looks good!

Congratulations on quitting everything

Keep on coming back.

I saw that recipe awhile back and wondered if we could
make it with Splenda/erytritol combo. Yummo.
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Old 03-27-2011, 07:22 PM   #3
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Thanks, Missouri Librarian, this sounds incredible! Can't wait to make this next week! Also, I'm from MO, too! About 50 miles NW of Springfield~
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Old 03-27-2011, 07:27 PM   #4
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Thanks, Missouri Librarian, this sounds incredible! Can't wait to make this next week! Also, I'm from MO, too! About 50 miles NW of Springfield~
Nice to meet you neighbor, I am about 30 mins north of kansas city...this taste just like a ho-ho....you wont be disappointed...I used hershey sf chips I found at walmart and added a little liquid splenda along with my powder splenda since i like things sweet and it is wonderful....make sure to not over bake to keep moist
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Old 03-27-2011, 07:31 PM   #5
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This looks AMAZING-thanks
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Old 03-27-2011, 07:31 PM   #6
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Ooooh, "Ho-Ho's" ought to be their own food group!! This will be great to have for a chocolate fix! Thanks again for posting~
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Old 12-28-2011, 07:03 PM   #7
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This looks really good. What is the white on the edge? Is it whipped cream? If so, do you sweeten it? Wow, ho ho's, I used to eat those sneak them, by the boxful. (Wonder why I am now here??? )
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Old 12-31-2011, 12:34 PM   #8
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This looks really good. What is the white on the edge? Is it whipped cream? If so, do you sweeten it? Wow, ho ho's, I used to eat those sneak them, by the boxful. (Wonder why I am now here??? )
It is whipped cream and I use the spray kind in a can...have never had any issues with it as far as cravings etc...but if i did, i would whip some cream myself and add a little splenda and vanilla

right with u, i could eat a box of ho hos by myself.....grrrrrr
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Old 12-31-2011, 05:23 PM   #9
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It is whipped cream and I use the spray kind in a can...have never had any issues with it as far as cravings etc...but if i did, i would whip some cream myself and add a little splenda and vanilla

right with u, i could eat a box of ho hos by myself.....grrrrrr

Okay, we can split them and be sick together!!!!

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Old 01-01-2012, 07:14 AM   #10
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This was VERY good indeed. I followed the recipe except I added 1 tsp. of oat fiber. Texture and flavor were outstanding! Thanks for the recipe, Carolyn.
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Old 01-01-2012, 10:19 AM   #11
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Has anyone tried this with the Splenda/Erythritol combo Barbo suggested? Does anyone have a suggestion of amounts or ratio of sweeteners to try?
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Old 01-01-2012, 10:35 AM   #12
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subbing. yum yum yum...
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Old 01-01-2012, 10:39 AM   #13
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Omg, I must make this as soon as possible. Do you know how many carbs yours contained?
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Old 01-01-2012, 01:08 PM   #14
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Omg, I must make this as soon as possible. Do you know how many carbs yours contained?
honestly i cannot remember but i did use trader joes lc sugar free choc bar as my choc...so carbs from that, the eggs, powder splenda and almond flour only since i used liquid splenda...it is so rich and filling a little piece is all you will want and carbs were very low in entire cake as far as i remember

if this doesnt help, i can figure it out for you from my recipe

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Old 01-01-2012, 01:09 PM   #15
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Has anyone tried this with the Splenda/Erythritol combo Barbo suggested? Does anyone have a suggestion of amounts or ratio of sweeteners to try?
sorry i have not,..i only use a little powdered splenda when baking and use mostly the liquid splenda since it is zero carb and the powdered stuff is too many carbs for me...let me know if you try it with other sweetener

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Old 01-01-2012, 01:10 PM   #16
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This was VERY good indeed. I followed the recipe except I added 1 tsp. of oat fiber. Texture and flavor were outstanding! Thanks for the recipe, Carolyn.
so glad you like it..i have made it many times for company and they have no clue it is sugar and flour free...
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Old 01-01-2012, 03:21 PM   #17
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This was VERY good indeed. I followed the recipe except I added 1 tsp. of oat fiber. Texture and flavor were outstanding! Thanks for the recipe, Carolyn.
What does that (just) one teaspoon do for it?
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Old 01-01-2012, 03:49 PM   #18
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honestly i cannot remember but i did use trader joes lc sugar free choc bar as my choc...so carbs from that, the eggs, powder splenda and almond flour only since i used liquid splenda...it is so rich and filling a little piece is all you will want and carbs were very low in entire cake as far as i remember

if this doesnt help, i can figure it out for you from my recipe
:] That would be great, if it's not too much trouble.

Looking to make this tomorrow...my sweet tooth isn't getting satisfied by Jello anymore.
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Old 01-01-2012, 04:22 PM   #19
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Old 01-01-2012, 07:51 PM   #20
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Mine was about 60 carbs for the entire cake with the choc i used....i easily got 12 pieces of cake from the recipe though...

I also have made it with hersheys sugar free choc chips, but cannot remember carb count on it and dont have any here sorry
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Old 01-02-2012, 06:44 AM   #21
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I can't say with any "exactness" what it does, Tilly. I just find a bit of oat fiber creates a smoother texture and gives a flour-like taste and consistency to things that have little or no real flour. you could probably up it to 1 tablespoon for this cake and be good as well. I err on the side of caution when it comes to oat fiber, as too much can dry out the end product if you're not careful.
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Old 09-21-2012, 12:30 PM   #22
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bumping so i can make for my bday next month to bring to work
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Old 09-21-2012, 01:02 PM   #23
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I cup nuts, ground or 1 cup of ground nuts?

I think this is similar to Linda Sues choc torte, IIRC.

ETA. http://www.genaw.com/lowcarb/chocola...fle_torte.html
This is awesome, too. I have made it many times.

Last edited by Nelle Belle; 09-21-2012 at 01:04 PM..
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Old 09-21-2012, 01:22 PM   #24
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I cup nuts, ground or 1 cup of ground nuts?

I think this is similar to Linda Sues choc torte, IIRC.

ETA. CHOCOLATE TRUFFLE TORTE - Linda's Low Carb Menus & Recipes
This is awesome, too. I have made it many times.
It would be after the nuts are ground...I actually used hazelnut meal, but this time will use almond meal since that is what i already have...oh thanks, I will have to check out her recipe...I love her site
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Old 09-21-2012, 01:30 PM   #25
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This post has been around for at least a year, and most of the comments & questions are close to a year old. I missed seeing it first time around.

Just wanted to say tho, that this is VERY similar to my Flourless cake (on here somewhere), and I used a combo of Sweetzfree & Xylitol for mine (would possibly use some Erythritol in it now). I'd probably go heavier on the Erythiritol or maybe Erythritol/Xylitol combo now, and less Sweetzfree than I did before.
But yes that Splenda/Erythritol combo would work well.

And I was about to answer Nelle Belle about the nut meal, but I see that Missouri_Librarian has come in while I was about to do this reply, and already answered.
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Old 09-21-2012, 02:38 PM   #26
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So if I have a cup of whole nuts, when ground it will be a cup of ground nuts?
{cooking challenged}
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Old 09-21-2012, 04:01 PM   #27
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So if I have a cup of whole nuts, when ground it will be a cup of ground nuts?
{cooking challenged}
Usually it takes more of the whole nut. After it is ground, it is smaller...so if you have a full cup of whole nuts it is NOT going to be a full cup after ground up, as the grounds are smaller...I dont know the ratio exactly, but try grinding about
1 1/2 cup to start and see what that equals...or to save the trouble do you have some almond meal or hazel nut meal etc???
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Old 09-21-2012, 06:29 PM   #28
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Will try for next birthday
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Old 09-24-2012, 10:09 AM   #29
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What type of chocolate is everyone using for this? I'm having a hard time finding anything without maltitol or sugar, and since it's 14 oz, the carbs add up fast! Dying to make this, just looking around for my best carb option on the chocolate (and that won't break the piggy bank, as anything I'm finding that is sugar free but has no maltitol would cost a fortune for 14 oz).
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Old 09-24-2012, 01:52 PM   #30
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What type of chocolate is everyone using for this? I'm having a hard time finding anything without maltitol or sugar, and since it's 14 oz, the carbs add up fast! Dying to make this, just looking around for my best carb option on the chocolate (and that won't break the piggy bank, as anything I'm finding that is sugar free but has no maltitol would cost a fortune for 14 oz).
Chickamomminy, personally I used 1/2 cup cocoa in MY recipe. I think you could sub that, OR use unsweetened chocolate (baking chocolate such as Bakers, Nestle's, etc.). You will need to add more sweetener using either of those. (I used 1 1/2 cups sweetener equivalent. Your tastes may vary.)
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