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Old 08-23-2011, 06:02 PM   #31
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I've done them with blueberries, too. Not sure which I like best. Glad you liked them!
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Old 08-23-2011, 07:38 PM   #32
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Why thank you, SugarPop! So kind of you to say so. I enjoy sharing them. The more the merrier. Am really enjoying the site. Lots of great folks; lots of great cooks! Man, I could spend a lifetime just browsing the Recipe Room. Tackled Sauces & Dips last night. Let's just say I seriously depleted my stack of printer paper and printer ink.

It's on to Beef and Lamb tonight. What can I say, I'm hopelessly addicted. I keep thinking if I just keep searching I'll find that miracle recipe that's unique above all others. It's kinda like the quest for the "shrubbery" in Monty Python's Holy Grail movie.
Same here! Got to get a Kindle so I can just view them all on that instead of tons of copy and pastes!
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Old 08-24-2011, 09:14 AM   #33
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Yes, I'm hopelessly addicted. I have 19 3-ring binders full of recipes and trust me, they're not all the 1" small variety! Some of them are 2" and 3". Yes, I'm hopelessly addicted. I'm not sure if I tried a new recipe every single meal, I could cook them all up before I die. LOLOLOL
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Old 08-25-2011, 02:05 PM   #34
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I finally made this today using Kimmy Kardashian's One Minute Pound Cake. I quadrupled the recipe, added about 1/2 cup cocoa and made three layers, one at a time in a pie plate. After they cooled I did the cherry thing on the first layer, used store-bought Jello sugar-free chocolate mousse (5 little containers) and iced it with the whipped cream with some sugar-free pudding mix added as you suggested. It's fabulous! Looks and tastes like something that took all day and it only took about 20 minutes and didn't even heat up the kitchen. Thanks for this wonderful dessert idea!
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Old 08-25-2011, 02:54 PM   #35
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Oh, I'm so glad it came out for you, Grace. You're making me want hubby's birthday to be sooner. Maybe I'll try the KK pound cake in it too! Did you put the Kirsh in the cherries and stir it into the mousse? It's the Kirsh that really makes this dessert so special IMO.
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Old 08-26-2011, 03:29 AM   #36
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Stir the Kirsh into the mousse? Did I miss something? I didn't have Kirsh. I had Cherry Heering. I added it to the cherries but I didn't add anything to the pre-packaged mousse.
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Old 08-26-2011, 12:37 PM   #37
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Actually you didn't miss anything. I just noticed I failed to type 1T. Kirsch goes into the mousse right before spreading onto the cake. I've added that in the recipe now. Thanks for pointing out this omission in my recipe. I'm sure it was almost as good without it though.
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Old 08-28-2011, 06:59 PM   #38
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Actually you didn't miss anything. I just noticed I failed to type 1T. Kirsch goes into the mousse right before spreading onto the cake. I've added that in the recipe now. Thanks for pointing out this omission in my recipe. I'm sure it was almost as good without it though.
Peggy, I see in your recipe where you add 1 tablespoon of the Kirsch into the mousse, but where does the 2nd tablespoon go?
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Old 08-28-2011, 08:14 PM   #39
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Tilly, 2T. of Kirsch goes into the cherry mixture to mellow them overnight. The chocolate mousse just gets 1T. of Kirsch.
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Old 08-29-2011, 12:23 PM   #40
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Tilly, 2T. of Kirsch goes into the cherry mixture to mellow them overnight. The chocolate mousse just gets 1T. of Kirsch.
Thanks very much! Now I see each step has its own listing of ingredients.

Last edited by Tilly; 08-29-2011 at 12:25 PM..
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Old 08-29-2011, 03:30 PM   #41
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I need to get Kirsch...yummy!
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Old 08-29-2011, 03:44 PM   #42
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Thanks for the recipe, I will make this for a fellow low carber's birthday!
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Old 08-29-2011, 05:15 PM   #43
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Think I will make it for MY birthday, when the time comes.
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Old 08-29-2011, 07:45 PM   #44
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I'm going to try an Individual Black Forest Cake for my hubby's birthday on Thursday. Never done a small version before. Going to try it with Lauren's chocolate cake made with the black beans, I think. He really liked that cake the one time I made it last year. If the mini version BF Cake comes out nice, I'll post the pic on my site and here.
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Old 08-29-2011, 08:20 PM   #45
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I'd love to see your single serving. I'm going to try this but no soy ( allergic ). I love your recipes Thanks
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Old 09-01-2011, 08:11 AM   #46
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Well, I got the mini version made yesterday. I did ultimately decide to try Lauren's black bean cake this time. Best chocolate cake I've done low-carb really. Think I'll rework my original recipe to permanently make that the cake recipe for it. Her batter, designed to make 1 9" round cake, made 3 round mini cakes. Two I used for the four layers needed for this birthday cake, and that leaves me one spare cake I can use for something else.

The final cake came out so tall, it will definitely serve 4 (not the 1-2 I had thought). I'm not sure it's actually possible to do a 1-serving version of this, unless you call it a Black Forest Cupcake. I just hope when I cut it later it doesn't topple over since it's so much smaller than the big version, which in itself can be tricky to slice successfully if cut too small. Hopefully I can take a nice pic and post it on my website tonight or in the morning. Hubby wants to go have his birthday lunch out in Austin an hour away, so I'll be off-line most of the day.
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Old 09-01-2011, 01:21 PM   #47
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Butonni, you are so talented. Love your site. I actually have it as a favorite on my favorites bar. Thank you for all your lovely recipes Julie
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Old 09-01-2011, 03:40 PM   #48
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Well, I got the mini version made yesterday. I did ultimately decide to try Lauren's black bean cake this time. Best chocolate cake I've done low-carb really. Think I'll rework my original recipe to permanently make that the cake recipe for it. Her batter, designed to make 1 9" round cake, made 3 round mini cakes. Two I used for the four layers needed for this birthday cake, and that leaves me one spare cake I can use for something else.

The final cake came out so tall, it will definitely serve 4 (not the 1-2 I had thought). I'm not sure it's actually possible to do a 1-serving version of this, unless you call it a Black Forest Cupcake. I just hope when I cut it later it doesn't topple over since it's so much smaller than the big version, which in itself can be tricky to slice successfully if cut too small. Hopefully I can take a nice pic and post it on my website tonight or in the morning. Hubby wants to go have his birthday lunch out in Austin an hour away, so I'll be off-line most of the day.
Enjoy the celebration and I look forward to seeing your pictures!
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Old 09-01-2011, 08:03 PM   #49
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OK gang, I did it! And switching to Lauren's (Healthy Indulgence's) black bean cake was a definite improvement!! Thank you Lauren for that wonderful recipe! Different mousse (Atkins '72 mousse recipe with Kirsch added ) improved it also. Here's the final result that serves FOUR people:

Miniature Black Forest Cake « Buttoni's Low Carb Recipes

Why thank you, Julie. I'm so glad I made someone's favorites toolbar. All I have on my favorites bar are my LC forums and fav recipe sites, too. Ask me if I'm addicted to cooking! LOL

Last edited by buttoni; 09-01-2011 at 08:05 PM..
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Old 09-02-2011, 08:41 AM   #50
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WOw! That is a Beautiful Cake. Bravo!
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Old 09-02-2011, 12:10 PM   #51
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I just corrected a typo in the carbs shown down below. I had the net carbs right but the total carbs has now been corrected on the site. Now the math will work there. Sorry 'bout that.
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Old 09-02-2011, 03:48 PM   #52
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I just corrected a typo in the carbs shown down below. I had the net carbs right but the total carbs has now been corrected on the site. Now the math will work there. Sorry 'bout that.
So the 18.45 is correct per serving if you cut it into 4 servings? And thank you soooo very much for doing this. This will be my birthday cake this year. Has to be a whole lot less than what a regular non LC cake would be. I look forward to making my own cake. (hmmm, now I am thinking I may make another cake for the others and hoard this just for me, he he he!) Thanks so much for sharing, you are an amazing chef!
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Old 09-02-2011, 06:35 PM   #53
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Yes, Tilly, the 18.45 NC per 1/4 mini cake was correct. But I think it's possible to cut this into 5 servings, now that I've actually made it and sliced it. That will lower the carb count to 14.76 NC. If you're real good with a knife and can get 6 pieces out of it, it lowers the NC to 12.3. I've added those numbers down at the very bottom of the recipe now for the adventurous "swordsmen" among you. LOL

Me, if it were my birthday, since you're so close to goal, I think I'd just eat lean all day, save up all my day's carbs and go for the 1/4 cake serving. LOL
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Old 09-02-2011, 06:39 PM   #54
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Yes, Tilly, the 18.45 NC per 1/4 mini cake was correct. But I think it's possible to cut this into 5 servings, now that I've actually made it and sliced it. That will lower the carb count to 14.76 NC. If you're real good with a knife and can get 6 pieces out of it, it lowers the NC to 12.3. I've added those numbers down at the very bottom of the recipe now for the adventurous "swordsmen" among you. LOL

Me, if it were my birthday, since you're so close to goal, I think I'd just eat lean all day, save up all my day's carbs and go for the 1/4 cake serving. LOL
You are right on the mark. I will eat lean all day and enjoy your cake. Not until November but planning ahead as I know I will be alone, so will enjoy my sweets!!!! Thanks for sharing.
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Old 09-02-2011, 06:41 PM   #55
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There ya go!
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