Tyler Florence's Flourless Chocolate Cake?

hay · 02-07-2008, 04:02 PM

So I was watching the Food Network last night, per usual...and happened to see Tyler Florence making a flourless chocolate cake

Has anyone tried it? I know it calls for sugar- but I would think Splenda would be fine in it! Here is the recipe:

Quote:

1 pound bittersweet chocolate, chopped into small pieces
1 stick unsalted butter*
9 large eggs, separated
3/4 cup granulated sugar, plus 1 tablespoon
2 cups heavy cream, cold
Confectioners' sugar, for dusting

Preheat the oven to 350 degrees F. Butter a 9-inch springform pan.

Put the chocolate and butter into the top of a double boiler (or in a heatproof bowl) and heat over (but not touching) about 1-inch of simmering water until melted. Meanwhile, whisk the egg yolks with the sugar in a mixing bowl until light yellow in color. Whisk a little of the chocolate mixture into the egg yolk mixture to temper the eggs - this will keep the eggs from scrambling from the heat of the chocolate; then whisk in the rest of the chocolate mixture.

Beat the egg whites in a mixing bowl until stiff peaks form and fold into the chocolate mixture. Pour into the prepared pan and bake until the cake is set, the top starts to crack and a toothpick inserted into the cake comes out with moist crumbs clinging to it, 20 to 25 minutes. Let stand 10 minutes, then remove sides of pan.

While the cake is cooking, make the whipped cream. Whip the cream until it becomes light and fluffy.

Serve at room temperature dusted with confectioners' and the whipped cream.

Sub the sugar for Splenda or the sugar substitute of your choice and omit the confectioner's sugar....I think it would be wonderful! It sure looked good on tv!

hay · 02-07-2008, 04:03 PM

Oh yeah- and he used dark chocolate too....go Tyler!

ixtapacheryl · 02-07-2008, 04:08 PM

From the looks of the ingredients - it probably wouldn't have many carbs ..... what do you think?

micki · 02-07-2008, 04:09 PM

That sounds like a really bad idea. (for me) I would eat the whole cake.

hay · 02-07-2008, 04:11 PM

Quote:

Originally Posted by micki

That sounds like a really bad idea. (for me) I would eat the whole cake.

Oh me too

Just thought it was interesting and may suit some people who need a lil chocolate in their lives sometimes!

hay · 02-07-2008, 04:11 PM

Quote:

Originally Posted by ixtapacheryl

From the looks of the ingredients - it probably wouldn't have many carbs ..... what do you think?

I don't think so either- it would just have to be eaten in moderation...I mean...dark chocolate, eggs, sugar sub, butter, and cream....maybe lots of cals, but not a ton of carbs!

Ragdoll24 · 02-07-2008, 04:19 PM

I've made the Flourless Chocolate cake many times. Several years ago a group of low carbers were doing the FAT FAST with a recipe almost exactly the same as this one. It was called FFCC (Flourless Fudgy Chocolate Cake). In the recipe I was given the cake was baked in a "water bath" to avoid the cracking on the top. It's very rich so a little goes a long way. Back then I used Erythritol as the sweetner but mine tasted a little grainy (like the sugar crystals on a cookie) because it's a problem getting the Erythritol to stay dissolved but the cake was extremely delicious.

I've made chocolate truffles very similiar to the ones that Ina Garten showed last night on the food channel.
Barbara

hay · 02-07-2008, 04:22 PM

Quote:

Originally Posted by Ragdoll24

I've made the Flourless Chocolate cake many times. Several years ago a group of low carbers were doing the FAT FAST with a recipe almost exactly the same as this one. It was called FFCC (Flourless Fudgy Chocolate Cake). In the recipe I was given the cake was baked in a "water bath" to avoid the cracking on the top. It's very rich so a little goes a long way. Back then I used Erythritol as the sweetner but mine tasted a little grainy (like the sugar crystals on a cookie) because it's a problem getting the Erythritol to stay dissolved but the cake was extremely delicious.

I've made chocolate truffles very similiar to the ones that Ina Garten showed last night on the food channel.
Barbara

Oooh I've seen that Ina episode a few times....those look amazing

Lynda99 · 02-07-2008, 04:30 PM

Bittersweet chocolate has sugar. Substitute Bakers UNSWEETENED chocolate from the baking aisle, or Hersheys Cocoa> Maybe some cream cheese, too. Powdered erythtitol would work, or "Thickenthin NoSugar from Expert Foods. (Netrition)

Sugar has "body" and sometimes these things don't work out well. Befiore you spend a lot of money on ingredients, visit kevinpa in the Recipe Room.

hay · 02-07-2008, 04:44 PM

Quote:

Originally Posted by Lynda99

Bittersweet chocolate has sugar. Substitute Bakers UNSWEETENED chocolate from the baking aisle, or Hersheys Cocoa> Maybe some cream cheese, too. Powdered erythtitol would work, or "Thickenthin NoSugar from Expert Foods. (Netrition)

Sugar has "body" and sometimes these things don't work out well. Befiore you spend a lot of money on ingredients, visit kevinpa in the Recipe Room.

I know that the recipe calls for Bittersweet chocolate, but on the show he actually used I think 60 or 70% dark chocolate.

DorianH · 02-07-2008, 05:14 PM

I have no idea how many carbs it would have, but I'd be curious to find out, because that cake is soooooooo good. I've had it several times. Very rich and fudgy, almost like a gourmet brownie.

lisabinil · 02-07-2008, 05:42 PM

Here's the link for Chocolate Truffle Torte-this was popular during December around here.

Linda's Low Carb Menus & Recipes

foureleven · 02-07-2008, 05:49 PM

that sounds yummy! im trying not to watch the food network during induction, not to mention its chocolate week on food network. lol.

cleochatra · 02-07-2008, 05:52 PM

Another chocolate dessert to consider: shadowzip's Chocolate oopsies with blackberry finish. It is gorgeous!

Angel373 · 02-07-2008, 05:57 PM

Yeah, this sounds almost identical to LindaSue's chocolate torte which is to die for!!

LindaSue · 02-08-2008, 11:15 AM

Quote:

Originally Posted by haystar

I know that the recipe calls for Bittersweet chocolate, but on the show he actually used I think 60 or 70% dark chocolate.

16 ounces of Lindt 70% chocolate has 156 carbs and 23 grams of fiber. You'd have to cut the cake into teeny tiny pieces to keep the carbs down. Cutting it into 16 pieces would have 9 net carbs and that's only counting the chocolate.

hay · 02-08-2008, 12:47 PM

Quote:

Originally Posted by LindaSue

16 ounces of Lindt 70% chocolate has 156 carbs and 23 grams of fiber. You'd have to cut the cake into teeny tiny pieces to keep the carbs down. Cutting it into 16 pieces would have 9 net carbs and that's only counting the chocolate.

Well my point of posting this was: everyone would have to make their own tweaks to the recipe. A lot of people eat 80%+ dark chocolate- which would cut down on the carbs. Its just up to everyone's personal taste. I personally probably won't be making this recipe- just thought I would post it for anyone's benefit who wanted a chocolate fix for a reasonable amount of carbs.

LindaSue · 02-08-2008, 06:26 PM

Since the recipe calls for a whole pound of chocolate, it would also cut the carbs a bit to use part 70% and part 85%. That way it wouldn't be quite as bitter as if you used all 85%. I think that the total amount of chocolate could probably be reduced as well. A whole pound is LOT of chocolate. Not that I would mind eating it one bit, LOL.

hay · 02-09-2008, 08:26 AM

Quote:

Originally Posted by LindaSue

Since the recipe calls for a whole pound of chocolate, it would also cut the carbs a bit to use part 70% and part 85%. That way it wouldn't be quite as bitter as if you used all 85%. I think that the total amount of chocolate could probably be reduced as well. A whole pound is LOT of chocolate. Not that I would mind eating it one bit, LOL.

Yeah, it would definitely have to be a "once in a while" kinda thing...maybe for a birthday cake or something- a day to splurge a bit

AllieCat0817 · 02-09-2008, 08:33 AM

This is a cool thread. I would def use unsweet baker's choc, or unsweet cocoa.

cake · 02-10-2008, 05:16 PM

I made Tyler's flourless cake last night.

It's my first flourless cake.

I also watched the food-network's chocolate special and I printed both Nigela's chocolate brownies and Tyler's Flourless cake recipe. I chose to bake the cake.

It's similar in consistency to a fluffy egg omelet, yet has the firmness you'd expect from a cake. It readily dissolves in your mouth. The only thing I would do differently, is use different chocolate. A pound of chocolate at my grocery store ranged from 6$ to 16$. I went with the least expensive chocolate. It was Ghirardelli Bittersweet 60% cacao. (I'm wondering what it would taste like if I used the dark chocolate 71% I currently nibble on, instead of bittersweet).

EDIT: I topped it with ice cream and strawberries. It tasted better with these toppings. Dare I say it was too chocolaty when I ate it plain.

bucknergen · 01-28-2011, 03:47 PM

Quote:

Originally Posted by hay

So I was watching the Food Network last night, per usual...and happened to see Tyler Florence making a flourless chocolate cake

Has anyone tried it? I know it calls for sugar- but I would think Splenda would be fine in it! Here is the recipe:

Sub the sugar for Splenda or the sugar substitute of your choice and omit the confectioner's sugar....I think it would be wonderful! It sure looked good on tv!

Instead of butter I used a half of cup of unsweetned applesauce, it was still tasty and more healther!

LindaSue · 01-29-2011, 07:43 AM

Quote:

Originally Posted by bucknergen

Instead of butter I used a half of cup of unsweetned applesauce, it was still tasty and more healther!

Why sub something that has no carbs with something that has a lot of carbs? Butter is better for you any day than apples.

Jennifer Eloff · 01-29-2011, 08:49 AM

Splenda alone would not help sweeten this cake. I'd go with some powdered erythritol to taste.

CreekWatcher · 01-31-2011, 09:27 AM

I'm going to pull a Scott123 (minus the knowledge and authority) and propose a list of ingredients for a lc conversion before actually making it:

12 ounces unsweetened baking chocolate (I'd use Ghirardelli)
1 stick butter
9eggs
2C cream
100 g erythritol (1/2cup)
200g polydextrose (2 cups)
3 packs Ace-K
40 drops EZ Sweetz

(The last four items are to replace what I figure is about 1 and 1/2C total sugar that is is the cake; the 12 ounces of unsweet chocolate is 75% of the bittersweet called for.)

02-07-2008, 05:42 PM	#12
lisabinil Way too much time on my hands! Join Date: Apr 2007 Location: suburbs of Chicago Posts: 17,940 Gallery: lisabinil Stats: 287/Restart 206/177/160 5'6" WOE: Healthy Carb for Optimum Health Start Date: 2/4/10	Here's the link for Chocolate Truffle Torte-this was popular during December around here. Linda's Low Carb Menus & Recipes Last edited by lisabinil; 02-07-2008 at 05:51 PM..

02-07-2008, 05:52 PM	#14
cleochatra something there Join Date: May 2005 Location: Baconland, USA Posts: 14,460 Gallery: cleochatra Stats: (>^.^ )> / (>'.')> / ‎=^..^= WOE: >30 net carbs/day	Another chocolate dessert to consider: shadowzip's Chocolate oopsies with blackberry finish. It is gorgeous! Last edited by cleochatra; 02-07-2008 at 06:02 PM..

02-10-2008, 05:16 PM	#21
cake Junior LCF Member Join Date: Feb 2008 Posts: 1 Gallery: cake	I made Tyler's flourless cake last night. It's my first flourless cake. I also watched the food-network's chocolate special and I printed both Nigela's chocolate brownies and Tyler's Flourless cake recipe. I chose to bake the cake. It's similar in consistency to a fluffy egg omelet, yet has the firmness you'd expect from a cake. It readily dissolves in your mouth. The only thing I would do differently, is use different chocolate. A pound of chocolate at my grocery store ranged from 6$ to 16$. I went with the least expensive chocolate. It was Ghirardelli Bittersweet 60% cacao. (I'm wondering what it would taste like if I used the dark chocolate 71% I currently nibble on, instead of bittersweet). EDIT: I topped it with ice cream and strawberries. It tasted better with these toppings. Dare I say it was too chocolaty when I ate it plain. Last edited by cake; 02-10-2008 at 05:24 PM..

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02-07-2008, 04:03 PM	#2
hay Funfetti Freak Join Date: Mar 2007 Location: Michigan Posts: 22,147 Gallery: hay	Oh yeah- and he used dark chocolate too....go Tyler!

02-07-2008, 04:08 PM	#3
ixtapacheryl Blabbermouth!!! Join Date: Jan 2004 Location: Florida Posts: 5,802 Gallery: ixtapacheryl Stats: 183/176/130 - 5'7.5" WOE: '72 Atkins Start Date: 2/21/2012	From the looks of the ingredients - it probably wouldn't have many carbs ..... what do you think?

02-07-2008, 04:09 PM	#4
micki Major LCF Poster! Join Date: Jul 2001 Location: Mt Pleasant, PA USA Posts: 2,343 Gallery: micki Stats: 140/137/130 WOE: avoid the white stuff and walk my ass off Start Date: Summer 2000	That sounds like a really bad idea. (for me) I would eat the whole cake.

02-07-2008, 04:19 PM	#7
Ragdoll24 Very Gabby LCF Member!!! Join Date: Aug 2007 Location: Central Florida Posts: 3,911 Gallery: Ragdoll24 Stats: 203/cw110.2/108.6 LDW WOE: LC,IF,RX hCG Simeons for last 20 lbs. Phase3 Start Date: January 2007	I've made the Flourless Chocolate cake many times. Several years ago a group of low carbers were doing the FAT FAST with a recipe almost exactly the same as this one. It was called FFCC (Flourless Fudgy Chocolate Cake). In the recipe I was given the cake was baked in a "water bath" to avoid the cracking on the top. It's very rich so a little goes a long way. Back then I used Erythritol as the sweetner but mine tasted a little grainy (like the sugar crystals on a cookie) because it's a problem getting the Erythritol to stay dissolved but the cake was extremely delicious. I've made chocolate truffles very similiar to the ones that Ina Garten showed last night on the food channel. Barbara

02-07-2008, 04:30 PM	#9
Lynda99 Major LCF Poster! Join Date: Sep 2001 Location: Texas Posts: 2,870 Gallery: Lynda99	Bittersweet chocolate has sugar. Substitute Bakers UNSWEETENED chocolate from the baking aisle, or Hersheys Cocoa> Maybe some cream cheese, too. Powdered erythtitol would work, or "Thickenthin NoSugar from Expert Foods. (Netrition) Sugar has "body" and sometimes these things don't work out well. Befiore you spend a lot of money on ingredients, visit kevinpa in the Recipe Room.

02-07-2008, 05:14 PM	#11
DorianH MAJOR LCF POSTER! Join Date: Dec 2007 Posts: 2,317 Gallery: DorianH	I have no idea how many carbs it would have, but I'd be curious to find out, because that cake is soooooooo good. I've had it several times. Very rich and fudgy, almost like a gourmet brownie.

02-07-2008, 05:49 PM	#13
foureleven Junior LCF Member Join Date: Feb 2008 Location: Sacramento, Ca Posts: 21 Gallery: foureleven Stats: 242/213/115 WOE: Atkins Start Date: Feb 3, 2009	that sounds yummy! im trying not to watch the food network during induction, not to mention its chocolate week on food network. lol.

02-07-2008, 05:57 PM	#15
Angel373 Senior LCF Member Join Date: Jan 2002 Location: California Bay Area Posts: 750 Gallery: Angel373 Stats: 290/240/150 WOE: Atkins OWL Start Date: October 1, 2007	Yeah, this sounds almost identical to LindaSue's chocolate torte which is to die for!!

02-08-2008, 06:26 PM	#18
LindaSue Way too much time on my hands! Join Date: Jun 2002 Location: Spring, TX Posts: 10,163 Gallery: LindaSue Stats: 167/117/120 - 5'7" WOE: Atkins Maintenance Start Date: July 2002	Since the recipe calls for a whole pound of chocolate, it would also cut the carbs a bit to use part 70% and part 85%. That way it wouldn't be quite as bitter as if you used all 85%. I think that the total amount of chocolate could probably be reduced as well. A whole pound is LOT of chocolate. Not that I would mind eating it one bit, LOL.

02-09-2008, 08:33 AM	#20
AllieCat0817 Way too much time on my hands! Join Date: Sep 2003 Location: Southeastern Coastal SC Posts: 11,843 Gallery: AllieCat0817 Stats: 213.5/136.5/140 WOE: Atkins Maintenance Start Date: 5/23/03	This is a cool thread. I would def use unsweet baker's choc, or unsweet cocoa.

01-29-2011, 08:49 AM	#24
Jennifer Eloff Major LCF Poster! Join Date: Feb 2009 Location: Tropics Posts: 2,626 Gallery: Jennifer Eloff WOE: Atkins/Moderate Carbs Start Date: 1999	Splenda alone would not help sweeten this cake. I'd go with some powdered erythritol to taste.

01-31-2011, 09:27 AM	#25
CreekWatcher Major LCF Poster! Join Date: Jan 2006 Posts: 1,032 Gallery: CreekWatcher	I'm going to pull a Scott123 (minus the knowledge and authority) and propose a list of ingredients for a lc conversion before actually making it: 12 ounces unsweetened baking chocolate (I'd use Ghirardelli) 1 stick butter 9eggs 2C cream 100 g erythritol (1/2cup) 200g polydextrose (2 cups) 3 packs Ace-K 40 drops EZ Sweetz (The last four items are to replace what I figure is about 1 and 1/2C total sugar that is is the cake; the 12 ounces of unsweet chocolate is 75% of the bittersweet called for.)