Low Carb, Low Sugar, Not Low on Flavor
10g net carbs per serving with regular chocolate chips, 6 with sugar-free
Cake
Topping
Preheat oven to 350°. Coat springform pan with cooking spray.
Combine chocolate, oil, and butter in a large heatproof bowl. Heat in microwave at 30 second intervals, stirring each time, until fully melted and blended.
Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup Splenda, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top.
Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-40 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).
Here it is fresh from the oven.
- Cooking spray (for baking with flour is great)
- 1/2 cup (1 stick) unsalted butter, cut into 1-inch pieces
- 3/4 cup Splenda for baking, divided
- 10 oz. bittersweet/semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons vegetable oil
- 6 large eggs
- 2 tablespoons natural unsweetened cocoa powder
- 1 teaspoon vanilla extract
- 3/4 teaspoon kosher salt
Topping
- 1 cup chilled heavy cream
- 1/2 cup mascarpone
- 3 tablespoons Splenda for baking or sugar-free powdered
Preheat oven to 350°. Coat springform pan with cooking spray.
Combine chocolate, oil, and butter in a large heatproof bowl. Heat in microwave at 30 second intervals, stirring each time, until fully melted and blended.
Separate 4 eggs, placing whites and yolks in separate medium bowls. Add cocoa powder, vanilla, salt, 1/4 cup Splenda, and remaining 2 eggs to bowl with yolks and whisk until mixture is smooth. Gradually whisk yolk mixture into chocolate mixture, blending well.
Using an electric mixer on high speed, beat egg whites until frothy. With mixer running, gradually beat in 1/2 cup sugar; beat until firm peaks form.
Gently fold egg whites into chocolate mixture in 2 additions, folding just until incorporated between additions. Scrape batter into prepared pan; smooth top.
Bake until top is puffed and starting to crack and cake is pulling away from edge of pan, 35-40 minutes. Transfer to a wire rack and let cake cool completely in pan (cake will collapse in the center and crack further as it cools).
Here it is fresh from the oven.
And then "fallen".
Using an electric mixer on medium-high speed, beat cream, mascarpone, and powdered "sugar" in a medium bowl until soft peaks form.
Remove sides of springform pan from cake. Mound whipped cream mixture in center of cake.
Fiber per serving is 1g
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