I have got a totally yummy recipe for a fudgey chocolate cake, which I think could be easily converted to a LC cake with a few substitutions, but I'm unsure of quantities.

Karen - hopefully you can give me a steer on this

here is the std recipe:

Velvet Perfection

200g dark chocolate
125g butter
1tsp vanilla
4 eggs separated
1/2 cup sugar
1 cup ground almonds
1/2 cup caster sugar

melt chocolate and butter together and mix until smooth and combined, add vanilla, egg yolks, sugar and almonds.

Beat egg whites until soft peaks form, gradually add the caster sugar and beat until think and glossy. Mix a quarter of this mixture into the chocolate mixture then fold in the remainder.

Pour into a paper lined greased 21cm spring form pan and bake at 180 degrees C for 55-60 minutes until dry and crisp. Cool in the pan.

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This turns out nice and crisp on the outside and fudgey in the middle and is totally devine!

To convert to LC I would have to add A/S to conteract the unsweetened chocolate and replace the other sugars with A/S too.

Can you tell me which sorts of A/S wuld work best, and how much extra I should add to counteract the unsweetened chocolate.

Thanks
Lesley

Hi Lesley!

Off the top of my head, I would try this:

100g unsweetened chocolate
100g cream cheese
125g butter
1tsp vanilla
4 eggs separated
3/4 cup ground almonds
1/4 cup cocoa powder

For sweetening, whatever heat stable sweetener you have to taste. AS you know, we have access to both sugar Twin - cyclamate - and Splenda - sucralose, which is the best combination of sweeteners around.

Tell me how it works out.

Karen

Thanks Karen!

As always you are a gem

I'll definitely give it a whirl and let you kow the results

Lesley

Lesley,


Did you make your cake yet? I would like to know how it turns out w/ Cream cheese in it.....

Karen,

Can you please explain to me why you would add cream cheese?

Thanks


Candice

You might also try replacing 1/4 of the sugar with granulated inulin. I've found inulin to be an amazing ingredient in baked goods. Inulin adds bulk the way sugar does and gives baked goods that "slippery" taste you expect from sugar.

Do a search on inulin to confirm that it is benign on LC diets. It is a fibre usually extracted from chicory root. Human digestive systems treat it as a fibre. At the same time it is a pre-biotic and is a food for friendly intestinal bacteria, so it may have a role in treating Candida.

Unsweetened chocolate is very intense on its own, so replacing part of it with cream cheese tones it down and adds fat for mouth feel.

On inulin, there is a useful link here. The brand I've seen here is Chicolin.

Karen

Normally it's hard to explain the function of this substance.

Thanks for the link, I'll pass it on to others who have quizzed me about inulin.

Is it sold in the states? Health food stores? I shy away from buying online because of shipping fees: when something has to be returned, it wearies me so I have just stopped doing it to myself.

If your local health food store does not have it, ask them to order it. Usually suppliers of stevia will carry it.

Ferrando