Recipe of the day

[patgund]

(Recipe sent to me by the lovely seattlejo)

(Low-Carb) Ten Minute Chocolate Cake

Ten-Minute Chocolate Cake
1/2 teaspoon baking powder
2 tablespoons unsweetened cocoa powder
1 packet granular Splenda
2 tablespoons DaVinci's Vanilla sugar free syrup (Chocolate flavor also works well, and so do other syrup brands)
1 egg
1/4 cup almond flour (ground almonds or ground pecans can also substitute)
2 tablespoons melted butter
Splash of water (if needed)

1) Combine baking powder, cocoa powder, Splenda, syrup and egg in a medium bowl and stir until smooth.

2) Add the almond flour while you melt the butter (I put it in the microwave for :55 seconds on 60% power)

3) Stir in the melted butter, and add a splash of water if the batter is still clumpy

4) Spoon the batter into two small ramekins and cover with cling wrap. Make small slits in the center of the cling wrap to let the air escape:

5) Microwave on full power for 1:44. Cakes should rise a little and turn darker brown:

6) Let cool for a minute or two and enjoy!

CARB COUNT:

Splenda = 1g
Almond flour = 6g - 3g fiber = 3g net
Unsweetened cocoa powder (Fry's brand) = 4g - 4g fiber = 0 net
Baking powder = .5g

TOTAL= 11.5 g total carbs, 4.5g net for entire recipe

Variations:

- Top with whipped cream
- Add a few drops of orange essence, or a few drops of peppermint essence to the batter

Comments

[morgan-gw.livejournal.com]

We use Torani syrups, since they're the ones that are easiest to find (Cost Plus).

Now I have to try this with the hazelnut syrup... :-)

Questions: Any idea if subbing regular flour back in will work (I'm not that worried about the carbs)? If using the bulk Splenda, which isn't granulated, is "1 packet" aprox = 1 teaspoon?

This looks good for spur-of-the-moment chocolate goodness :-).