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Old 05-02-2011, 07:57 PM   #1
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LowCarb Prince William's Chocolate Biscuit Cake

This is my version with a little help from Pam's cookies and Char's frosting...I did a variation on these cookies.

Make one recipe:

VANILLA ALMOND COOKIES
1/2 cup vanilla whey
3/4 cup almond flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter
2 Tbs. sweetener
1 tsp. vanilla
1-2 TBS cream or lowcarb milk

Preheat the oven to 350 degrees F (200 degrees C). In a medium bowl, stir together the whey, almond flour, baking soda and salt. Cut in the butter using a pastry blender or your fingers until the butter lumps are smaller than peas. Stir in the vanilla, milk and sweetener to form a stiff dough.

With a cookie scoop or teaspoon, form cookies into balls and place on parchment lined cookie sheet. Press down the balls into a cookie shape and
bake for 9 minutes or so until done. Place cookies on rack to cool.

CAKE:

6 inch springform pan (no bottom), buttered
placed on top of a parchment lined cookie sheet

One cookie recipe (above)..cookies broken into almond sized pieces
4 Tbs. butter, softened
1/2 cup sweetener of choice (I just used liquid Splenda)
2 (3.5 ounce) 72 percent chocolate bars (I used Ghirardelli) (part is for frosting)
1 egg, beaten
1/4 cup chopped walnuts
1/4 cup heavy cream (frosting)

Cream the butter and sweetener in a small bowl. In a double boiler, melt
one bar plus 2 squares of the chocolate. Add the butter and sweetener to the chocolate, mixing constantly. Add the egg and continue stirring.

Fold in the broken cookies and walnuts until fully coated. Then spoon the
mixture into the 6 inch springform pan, making sure the bottom is covered.

Refrigerate for 3 hours (or less until firm).

Remove the cake from the fridge, while making the frosting/glaze. Carefully take off the ring and set aside.

FROSTING:

In a glass measuring cup, pour 1/4 cup of heavy cream and put it in the microwave until it starts to boil. Then break up the rest of the 2nd chocolate bar and put the pieces in the hot heavy cream and stir like crazy until it is all melted.

Pour frosting over cake and let some drip down the sides and refrigerate again to firm up the frosting. You can put some chopped walnuts on top if you desire.

When ready to serve, take out of fridge and slice..This makes 8 nice slices as it is very, very rich and chocolatey.
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Last edited by CarolynF; 05-02-2011 at 07:58 PM..
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Old 05-02-2011, 08:11 PM   #2
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Here is a picture..http:// It's a little big and fuzzy..opps.
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Old 05-02-2011, 09:40 PM   #3
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That looks KILLER GOOD
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Old 05-02-2011, 11:05 PM   #4
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Carolyn...that looks wonderful! Did the cookies stay crunchy? Great job...

I also love the plate you used for it!! I'm thinking this should be illegal...looks too good to be able to eat.

Last edited by fourstubbs; 05-02-2011 at 11:08 PM..
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Old 05-03-2011, 04:29 AM   #5
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Yum!
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Old 05-03-2011, 08:09 AM   #6
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That looks really good and I think I have one of those pans myself.

I can't take credit for the cookies, I found the recipe somewhere but I don't remember where and I used them for a LC Banana pudding recipe but I do agree they are really good.

Thanks for the recipe, Carolyn.
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Old 05-03-2011, 09:15 AM   #7
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Yes, the cookies stay crunchy and those cookies themselves are wonderful. I think a few chopped up raisins and cherries would make this even better..
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Old 05-03-2011, 11:36 AM   #8
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Wow, Carolyn, I am impressed - copying the Royal cake!

I love your av pic - aaawwww!
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Old 05-03-2011, 04:00 PM   #9
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bumping...
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Old 05-03-2011, 07:59 PM   #10
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yum-makes me feel like a royal!!! thanks!
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Old 05-04-2011, 02:43 PM   #11
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I kept seeing this cake being made on the cooking segments of morning shows and wondered about low carbing it. Thanks for the recipe Carolyn, looks great!
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Old 05-04-2011, 02:48 PM   #12
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I am still eating it..Dh was away on business and I think I have 2 more pieces left.
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Old 05-04-2011, 04:02 PM   #13
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Oh my gosh, that looks fabulous! Thanks for sharing. Can anyone figure the carb count?
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Old 05-05-2011, 12:21 AM   #14
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Carolyn~

I made this today...wow it is good! Delectable is a better word...it is very rich. I made the cookies...but I forgot to put the vanilla in. They were very soft, but I was able to still cut them into little squares. Instead of using a double broiler for the chocolate, i used the microwave, putting it in for a few seconds at a time and whisking it. When I added the egg, the magic happened, and it was so chocolatey and wonderful. LOL.... I added some dried blueberries and cranberries to it. I also used a loaf pan lined with parchment paper. It was like a 4x4...but you only need a sliver to really enjoy the chocolatey goodness. Can you tell I love chocolate? I also forgot to put the ganache on it, but will do it tomorrow. thanks for posting the recipe and the picture.
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Old 05-05-2011, 11:45 AM   #15
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Mary: Yeah you.. For the double boiler, I just use a big pan with water in it and a littler pan inside it on the stove. Yes, the magic happens when you add the egg..Glad you liked it..
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Old 05-07-2011, 08:21 PM   #16
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Quote:
Originally Posted by CarolynF View Post
Mary: Yeah you.. For the double boiler, I just use a big pan with water in it and a littler pan inside it on the stove. Yes, the magic happens when you add the egg..Glad you liked it..
That caught my attention like you wouldn't believe.

Going to be making this again. The first one I made is almost gone, it never had the ganache on it though... It was GOOD!!
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Old 08-28-2012, 01:02 PM   #17
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Bumping this up to try. I never tried it when it was first posted.


I use the cookie recipe quite a bit and put the dough in a 32 well macaroon pan and it makes a perfect low-carb vanilla wafer.
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Old 08-28-2012, 01:09 PM   #18
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All I can say is ***drool***. The cake looks great!!
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Old 08-28-2012, 01:12 PM   #19
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I forgot how good this was...Thanks for the bump.
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Old 04-27-2014, 11:23 AM   #20
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Bump
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