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Old 05-09-2017, 04:23 PM   #1
GME
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Best sweetener for flourless chocolate cake

I want to try a recipe I found on the Diet Doctor site for flourless chocolate cake, but it doesn't look like it will be sweet. Here are the ingredients, the only sweetness is coming from the dark chocolate.

8¾ oz. dark chocolate with a minimum of 70% cocoa solids
1⁄3 lb butter
5 eggs
1 pinch salt
1 teaspoon vanilla extract

I know baking and chocolate are both tricky for sweeteners, any ideas about what and how much to add?
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Old 05-09-2017, 04:29 PM   #2
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Gina, this is a link to a flourless cake I made a while back - maybe the sweeteners would work for you here:

http://lowcarbfriends.com/bbs/showpo...5&postcount=13

The sweetener equivalence was about 1 cup - you can't get the brown Diabetisweet any more, sadly - but looks to me like this cake was maybe 25% larger than the one you posted, so maybe 3/4 cup equivalence of sugar in it?
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Old 05-09-2017, 06:30 PM   #3
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I normally mix erythritol and liquid Splenda for chocolate. I always taste the batter before I bake it.
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Old 05-10-2017, 04:03 AM   #4
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Splenda alone and chocolate make a bad combo. Chocolate needs a synergy from a sugar alcohol and maybe splenda but not splenda alone. #experience
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Old 05-10-2017, 05:46 AM   #5
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Natural Mate stevia blend is really a good flavored one.
I don't use sweeteners very often, but it's my go-to when I do.
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Old 05-10-2017, 06:02 AM   #6
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Thanks everyone! I'll let you know how it turns out, probably this weekend.
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Old 05-10-2017, 12:50 PM   #7
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Quote:
Originally Posted by SkeeterN View Post
Splenda alone and chocolate make a bad combo. Chocolate needs a synergy from a sugar alcohol and maybe splenda but not splenda alone. #experience
Totally agree, there is just something that doesn't work with just pure Splenda/sucralose. I think that's why Starbucks sugar free mochas tastes so terrible.

GME, if you can tell us what kind of sweeteners you have or what's in your price range to purchase, we can help you out more. I love a good mix of sweeteners, especially for chocolate desserts, but it can get pricey.
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Old 05-10-2017, 12:56 PM   #8
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Let's see.... I am at work so I can't check the cupboard. I know I have plain Splenda and Toranis syrups, I think I have Swerve and some kind of blend in a green and white bag I bought from Netrition. I also have TJ's brand liquid stevia with a dropper. That's all I can remember.

I would buy something if it was good. I bought the Swerve because that's what the gal from All Day I Dream About Food uses, but I don't care for the cooling effect.
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Old 05-10-2017, 02:27 PM   #9
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The green and white is probably natural mate
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Old 05-10-2017, 04:07 PM   #10
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Quote:
Originally Posted by GME View Post
Let's see.... I am at work so I can't check the cupboard. I know I have plain Splenda and Toranis syrups, I think I have Swerve and some kind of blend in a green and white bag I bought from Netrition. I also have TJ's brand liquid stevia with a dropper. That's all I can remember.

I would buy something if it was good. I bought the Swerve because that's what the gal from All Day I Dream About Food uses, but I don't care for the cooling effect.
I never use swerve straight and usually only the confectionery. I always add some splenda and it seems to cut down on the cooling effect. Well at least that I can notice
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Old 05-10-2017, 06:19 PM   #11
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For me, erythritol, xylitol, and sometimes a little stevia together make a great taste combo. The positives seem to negate the negative qualities - no cooling, no bitterness, no gastric issues.
And I agree, I really notice the cooling effect with Swerve. I too bought it because it was Carolyn's go to choice. I still have some in my cupboard, but I rarely use it and only in combination with other sweeteners.
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Old 05-14-2017, 12:56 PM   #12
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My son made the cake as-is for dessert tonight. I haven't tasted it, but he said the batter was really good.

We're going to have sweetened whipped coconut cream, so that will add a little sweetness if it is needed.

I'll keep you posted!
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Old 05-15-2017, 08:04 AM   #13
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Th cake was slightly sweet and the chocolate flavor was super strong. I whipped up the coconut cream with some real cream and Splenda, then popped it in the freezer to chill- where it stayed and froze rock-solid. We had vanilla ice cream (not LC) on the cake, and that was good of course.
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Old 05-17-2017, 08:30 PM   #14
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I've been having small slices of the cake all week and I think I like it as-is. It doesn't take much to get the chocolate hit. I think I'll try it in muffin cups next time.
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Old 05-23-2017, 10:21 AM   #15
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I make a chocolate cheese cake... I use 50/50 blend of splenda and swerve.
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Old 05-29-2017, 02:31 PM   #16
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I made the cake again and this time used a higher % chocolate (because that's what I had around) and added 1/8 cup Natural Mate (which is a combo of sucralose and erythritol). Pretty tasty and no cooling effect.

I baked in a muffin tin and it made 12 little cakes- a good size for eating because it is rich.
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