disneyeveryyear
DIS Veteran
- Joined
- Mar 12, 2003
- Messages
- 4,395
For those on the WISH chat last night who wanted the low-carb chocolate cake recipe - here it is:
8 Atkins Endulge Chocolate Candy Bars, coarsely chopped (my friend used 3 of the Atkins and 5 of the DeLite dark chocolate [made from Belgium chocolate] bars)
10 tablespoons unsalted butter
1 teaspoon instant decaffeinated espresso powder (optional)
1 tablespoon hot water (optional with espresso powder)
1 teaspoon vanilla extract
4 large eggs, at room temperature
1.Heat oven to 325ºF. Grease an 8 round baking pan and line with parchment paper.
2.Melt chocolate and butter in a double boiler; Remove from heat and transfer to a large bowl. Mix espresso powder and water; stir into chocolate. Stir in vanilla extract. Set mixture aside to cool.
3.With an electric mixer on medium-high, beat eggs 6 minutes, until they fall in thick ribbons when beater is lifted. Stir one-third of the eggs into the chocolate mixture. In two additions, fold in remaining eggs. Pour batter into prepared pan; smooth top.
4.Bake 25 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack.
5.To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream, if desired.
By the way - 8 servings at 2.5 carbs each.
Friend said it is wonderful - I have stuff to try it tonight.
8 Atkins Endulge Chocolate Candy Bars, coarsely chopped (my friend used 3 of the Atkins and 5 of the DeLite dark chocolate [made from Belgium chocolate] bars)
10 tablespoons unsalted butter
1 teaspoon instant decaffeinated espresso powder (optional)
1 tablespoon hot water (optional with espresso powder)
1 teaspoon vanilla extract
4 large eggs, at room temperature
1.Heat oven to 325ºF. Grease an 8 round baking pan and line with parchment paper.
2.Melt chocolate and butter in a double boiler; Remove from heat and transfer to a large bowl. Mix espresso powder and water; stir into chocolate. Stir in vanilla extract. Set mixture aside to cool.
3.With an electric mixer on medium-high, beat eggs 6 minutes, until they fall in thick ribbons when beater is lifted. Stir one-third of the eggs into the chocolate mixture. In two additions, fold in remaining eggs. Pour batter into prepared pan; smooth top.
4.Bake 25 minutes, or until a toothpick inserted near middle of cake comes out with a few moist crumbs and cake is evenly raised. Cool completely on a wire rack.
5.To remove cake, run a knife around edge of pan. Dip bottom of pan into hot water for 1 minute, then turn cake out onto cutting board. Turn right side up onto a serving platter. Serve with whipped cream, if desired.
By the way - 8 servings at 2.5 carbs each.
Friend said it is wonderful - I have stuff to try it tonight.
