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-   -   Black Forest Cake (http://www.lowcarbfriends.com/bbs/low-carb-recipe-help-suggestions/732091-black-forest-cake.html)

buttoni 08-19-2011 01:15 PM

Black Forest Cake
 
My Mom and I have been making this cake ever since I was in high school....and let's just say that was MANY moons ago. :) Of course, I don't make it with real sugar or flour anymore. This has always been the dessert friends and relatives ask for when they come to my house for holidays and special occasions. This is the one and only recipe I have that for many years, I wouldn't share the recipe. But that's just silly, so now that it's converted to a low-carb recipe, I share it with the internet world.


Peggy’s Black Forest Cake « Buttoni's Low Carb Recipes

CarolynF 08-19-2011 01:44 PM

Wow...love your site, Peggy..

buttoni 08-19-2011 03:19 PM

Thanks Carolyn. I really enjoy it and try to post new recipes all the time. :)

CarolynF 08-19-2011 03:29 PM

I am definitely going to try your scones..

fourstubbs 08-19-2011 04:36 PM

That is one decadent cake! That is meant for a Thanksgiving or Christmas cake...it is rich and very delicious looking!! Thanks Buttoni!

Miss Rae 08-19-2011 05:02 PM

OMG! I am throwing a huge Oktoberfest party in September and this is so amazing that you posted this! Thanks so much! I am buying 3 big beautiful Black Forest Cakes for everyone else and now I can have one for me and maybe I can cajole my Father into eating this one as well as he is a diabetic. I'll try the recipe over the next few weekends to make sure I can make it look halfway decent. Cake decorating/frosting isn't my strong suit but I WILL make it work! Thanks again!!!

buttoni 08-19-2011 05:11 PM

Why thank you ladies. Do let me know how it comes out, Rae. My husband's birthday is coming up in a couple weeks and I may break down and make him one. He won't ask for this one, but I know it's the one he really wants. Maybe I'll surprise him. But not sure I can successfully hide all those fillings in the fridge so he doesn't see them. :)

I need to get a better pic up on the site anyway, because I sliced the slice shown when it was pretty cold and the mousse is a little more firm (right out of the fridge) in the low-carb version than the original. I may use a different mousse base this time and see what happens. I'll update the recipe if I change that.

Miss Rae 08-19-2011 05:16 PM

Can I ask where you get lecithin granules? Is that just gelatin? I have everything right now to make this but the cherries and the cherry brandy and the lecithin. Oh and btw, no new pic is needed.....It looks pretty darned exceptional just as it is!

Never mind! I see Netrition has them!

Charski 08-19-2011 05:24 PM

I've made an easy version of this using the Black Bean Brownies/Cake recipe, a can of no sugar added cherry pie filling, and SF whipped cream. I've never had a cake like this with chocolate mousse filling, just the above stuff - sounds good!

buttoni 08-19-2011 05:29 PM

It's the Kirsch mousse that makes this one so unique, Charkski. Don't remember where Mom got the idea to try the mousse in it actually, but it sure makes it good. My Dad was USAF and was teaching at the Army Command and Staff College in Leavenworth, Kansas back when Mom created this. She first heard about Black Forest Cakes from my Aunt in Dallas and started with her recipe as a base. The addition of the Kirsh mousse came later.

Grace 08-20-2011 05:20 AM

Peggy, this looks fabulous! I can't wait to try this because it's been 108-112 every day for 3 weeks here and I'm sooooo bored staying in the house all the time. You say in it that you may find a different lc cake to use. I was reading it thinking the same thing because I'm very sensitive to the "funny" taste in Carbquick and any of the "funny" low carb baking ingredients. For me, the very best cake recipe is Kimmy Kardashian's One Minute Pound Cake (and it doesn't heat up the kitchen which is a good thing this time of year!). It looks, tastes and has a texture just like a regular yellow cake. I've not made a chocolate version yet but I'm sure it would be simple to add cocoa and/or melted chocolate and omit the lemon extract. I've quadrupled the recipe and microwaved it in two pammed pie plates to give me a two layer cake. Maybe you could quadruple it and put only 1/4 of the batter in pie plates or maybe it would take 8 times the recipe to get the necessary four layers. The micro time would vary but when I make a double recipe in a pie plate the 2 minutes usually works. I check it after 2 minutes and if the middle still looks gooey I add time and keep watching it. Thanks so much for sharing this recipe. I'll be checking out your other recipes too! Here's her recipe:

*2 tablespoons splenda
*one tablspoon butter
*2 tablespoons cream cheese
*one egg
*teaspoon baking powder
*teaspoon vanilla
*half teaspoon lemon extract
*pinch salt
*1/4 cup almond flour or almond meal

Make sure the butter and cream cheese are soft.
Whisk well and microwave for 2 minutes.

buttoni 08-20-2011 07:21 AM

Rae, I order my Swanson brand lecithin granules (come from soy) on-line, but was planning on dropping everything soy for health reasons as soon as I use them up and the little bit of soy flour I have in the house.

I bought mine so long ago, I honestly don't remember from where, I think I just Googled and found the cheapest source. But honestly, it's a batter "volumizer" and can be omitted it you like. But I'd slightly increase the leavening if you leave it out, by maybe 1/2 tsp.

I've made the Healthy Indulgence's chocolate cake that's made with black beans and really liked it. I was actually thinking about baking two of them and using that one next time I do my Black Forest cake and see how that does with these fillings.

Oooo, Grace, I love lemon cake. Thanks for posting this. I'd like to try it just as written! My mouth is watering just thinking about lemon cake. And I think you're right, it would convert to chocolate easily. I actually have 4 or 5 chocolate low-carb cakes I've been wanting to try out. At least the pictures on them looked incredibly dark and rich. But we all know pictures can be deceiving. ;) But I'm dropping back to Atkins '72 to break a profound stall, and not eating cake and such things right now. No baking for this girlie. :(

judytab 08-20-2011 12:40 PM

Quote:

Originally Posted by Charski (Post 14929850)
I've made an easy version of this using the Black Bean Brownies/Cake recipe, a can of no sugar added cherry pie filling, and SF whipped cream. I've never had a cake like this with chocolate mousse filling, just the above stuff - sounds good!

Charski, how do you put this cake together? I have a recipe (haven't tried it yet) that puts cherry filling in the chocolate cake with chocolate pudding and more cherry filling on top - using a dollop of whipped cream on it when served. So I'm curious about yours.

Miss Rae 08-20-2011 12:42 PM

Thanks Buttoni! I'm going to try to make it next weekend!

Charski 08-20-2011 02:44 PM

Quote:

Originally Posted by judytab (Post 14931764)
Charski, how do you put this cake together? I have a recipe (haven't tried it yet) that puts cherry filling in the chocolate cake with chocolate pudding and more cherry filling on top - using a dollop of whipped cream on it when served. So I'm curious about yours.

Bake the cake per instructions, split it horizontally in half, fill with the sugarfree pie filling, reserving a little for the top; then top with whipped cream, and put a few little dollops of the reserved pie filling on top for decoration. DH loves this stuff.

Cats for Texas 08-20-2011 02:51 PM

marking my place

Tilly 08-20-2011 02:59 PM

Quote:

Originally Posted by Miss Rae (Post 14929785)
OMG! I am throwing a huge Oktoberfest party in September and this is so amazing that you posted this! Thanks so much! I am buying 3 big beautiful Black Forest Cakes for everyone else and now I can have one for me and maybe I can cajole my Father into eating this one as well as he is a diabetic. I'll try the recipe over the next few weekends to make sure I can make it look halfway decent. Cake decorating/frosting isn't my strong suit but I WILL make it work! Thanks again!!!

Okay, so we are all invited to your party, right? :rofl:

Tilly 08-20-2011 03:12 PM

Quote:

Originally Posted by buttoni (Post 14929249)
My Mom and I have been making this cake ever since I was in high school....and let's just say that was MANY moons ago. :) Of course, I don't make it with real sugar or flour anymore. This has always been the dessert friends and relatives ask for when they come to my house for holidays and special occasions. This is the one and only recipe I have that for many years, I wouldn't share the recipe. But that's just silly, so now that it's converted to a low-carb recipe, I share it with the internet world.


Peggy’s Black Forest Cake « Buttoni's Low Carb Recipes

Where do you find the canned red sour cherries? I have seen cherry pie filling but I am sure that is not the same.

Jennifer Eloff 08-20-2011 05:41 PM

Really beautiful, Peggy - love your photo! :) Thinking Kim Kardashian's One Minute Pound Cake sounds interesting too.

buttoni 08-20-2011 06:06 PM

Quote:

Originally Posted by Tilly (Post 14932053)
Where do you find the canned red sour cherries? I have seen cherry pie filling but I am sure that is not the same.


I have always been able to find them in any grocery store, HEB, Kroger, Walmart grocery. They're usually with the canned fruits and not with the canned pie fillings. :)

Thank you, Jennifer. It was Valentine's Day last year when I made this last and I had a lovely vase of red roses on hand. :)

mrs_munro 08-21-2011 08:11 AM

I made a blackforest cake for my son's Bday last year. I am celiac, so for the cake section I used ChickenLady's chocolate almond fudge cake. :clap:

Nigel 08-21-2011 12:06 PM

That is a beautiful cake. You have a great website and great recipes too. thank you for sharing with us. :clap:

buttoni 08-21-2011 03:56 PM

Thanks for your kind words, Nigel. It's always a pleasure to share recipes. That's what good food is all about. :)

Its me - WENDALINA 08-22-2011 07:33 AM

subbing.... this sounds awesome!!!

EveH 08-22-2011 11:13 PM

What an awesome looking cake. I sure wish there was an easier way to make this. I get intimidated when recipes have more than 7 ingredients. :) but I think this is going to be one of my Holiday cakes.

litehousepat 08-23-2011 11:34 AM

If it would only cool down here, I would attempt to make your beautiful cake recipe

Pat

buttoni 08-23-2011 11:46 AM

Pat, I'm just hoping it cools down by the holidays! LOL Would be nice for holiday baking, huh? And I'm not so convinced it will! Somebody on one of my LC forums posted yesterday the trees were starting to change colors wherever they live. Man, was I ever jealous! I like a lot of things about Texas, but weather here has never been on my short list. :)

SugarPop 08-23-2011 11:47 AM

buttoni, Just wanna say what a nice addition to this site you are. Thank you for your recipes.

B

buttoni 08-23-2011 02:22 PM

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. :)

CarolynF 08-23-2011 04:31 PM

I made your scones on your site, Peggy..I used blueberries..they are very good..


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