RESOURCES Low Carb Foods Message Boards Body Mass Calculator Carb Counter Chat Room HealthNotes Events Calendar Faces Gallery LowCarb News Menu Samples Newbie FAQ Product Reviews Recipe Room Terms/Glossary LCF EXTRAS Gaming Area Pen Pal Sign Up SITE SIDEBARS Advertising Contact Us LCF HOME PAGE Lowcarbfriends Home

.

Chocolate Decadence Cake

Recipe By :Brian
Categories : Desserts

1 1/3 cups artificial sweetener
8 ounces unsweetened chocolate square -- chopped
4 ounces semisweet chocolate -- chopped coarsely
1 cup unsalted butter -- room temp, cut in pieces
5 extra large eggs -- room temp

You will need:
A single 9" round layer cake pan
Circle of wax or parchment paper to fit the bottom of the pan
A large roasting or backing pan that the cake pan can sit inside of
Enough hot (not boiling) water to make a water bath in the larger pan as a water bath

Position a rack in the middle of an oven and preheat the oven to 350degrees. Butter a 9" layer cake pan.
Line the bottom with a circle of parchment or wax paper cut to fit precisely butter the paper as well.
Place the pan inside a backing pan large enough so the sides of the two pans do not touch.
Place the water and 1 cup of the sugar (Splenda) in a 1 * quart saucepan.
Bring to a rolling boil stirring until the sugar/splenda dissolves completely.
Turn off the heat, add both chocolates and stir until completely melted (may have to put
it back over the heat for a bit when using splenda).
Add the butter, piece by piece stirring until melted and thoroughly
incorporated (cut the butter into many small pieces, 12-15 and add a
couple at a time. Works better. Again, may have to add a little heat using splenda).
Place the eggs and the remaining 1/3 cup sugar/splenda in a bowl.
Using a whisk or electric mixer set on medium speed, beat until slightly thickened, just a few minutes.
Using a rubber spatula fold the chocolate mixture into the egg mixture until well combined
NOTE: When making this with splenda, the batter at this point has a tendency to break.
That means the melted butter starts to separate out and you see these oily blobs appearing around the edge
of the bowl and across the surface. Use the beaters to mix them back together and get it into the oven as quickly as
possible You may want to prep the eggs first. It is easier to add the chocolate as soon as you get it melted, and the warmer the batter is, the less chance there is of its breaking.
Pour and scrape batter into the prepared cake pan and smooth the top.
Put the cake pan into the larger pan and place in the oven.
Pour hot water into the outer pan until it comes about * " up the sides of the cake pan.
Bake until the cake looks dry but is not firm, 30 minutes.
Remove the cake pan from the oven (be careful not to scald yourself with the hot water or get any on the cake).
Immediately cover the top of the cake with a sheet of plastic wrap.
Invert onto a flat plate. Remove the man and the parchment/wax paper.
Put your serving plate on the bottom of the cake, flip it over and remove the top plate and the plastic wrap.
Let cool to room temperature.

NOTES : DO NOT be disheartened about the length of the instructions. THIS IS
EASY. Read through the instructions all the way to
make sure you know what you are going to have to do. Prep the pan, and
turn the cake out exactly as written and it will work perfectly.
The following is the real recipe for a classic French flourless
chocolate cake. It is amazingly easy, and almost foolproof.
Make sure to use unsalted butter and extra large eggs. The only change
to make it Atkins friendly is replacing the sugar for
Splenda. Also watch the note later about the batter breaking when making
it Atkins Friendly. The cake makes 12 good sized portions and is very, very, rich & filling.
The true test is I have eaten this many times and never had a
problem staying in Ketosis. Try some pureed strawberries or raspberries and a little whipped cream with it.