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Flourless and Sugar-Free Cake
(David Spears) wrote in message . com>...
> Hi. I'm trying to make a flourless and sugar-free cake (I'm an
> Atkins-doer), and I was wondering if anyone had any good experiences
> or recipes. I'm using Splenda, which is a pretty good sugar
> substitute but still has that bite that won't quite go away. Perhaps
> a combination of sugar and Splenda (50/50, 75/25, ?), or something
> else?
>
> Also, I'd also like to get some opinions on where I can find higher
> quality unsweetened baking chocolate. Any favorite brands?
>
> I appreciate any help. Thank you.
>
> Regards,
> David
You didn't mention what would replace the flour, so here's one w/
nuts. I assume you could substitute Splenda for some sugar, I've
never done that, but sounds like you have.
Chocolate Nut Torte
2/3 cup semi-sweet chocolate morsels
½ cup (1 stick) butter or margarine
2/3 cup granulated sugar
3 eggs
1 1/4 cups ground pecans or other nuts (see note)
2 tablespoons orange-flavored liqueur (optional) or Orange juice or
zest
For glaze:
2/3 cup semi-sweet chocolate morsels
1/4 cup (½ stick) butter or margarine
Pecan halves, for garnish
Melt chocolate morsels in microwave or over simmering water in double
boiler. Let cool.
Meanwhile, in small bowl of electric mixer, cream butter. Gradually
add sugar, mixing at high speed, until light and fluffy, about 5
minutes. Add eggs, one at a time, beating well after each addition.
(Batter will appear to have curdled, but this is normal.) With mixer
on low speed, add melted chocolate chips, nuts and orange liqueur.
Butter an 8-inch round pan; line bottom with waxed paper. Pour batter
into prepared pan. Bake in preheated 375-degree oven 25 minutes.
Center of cake will seem moist and underbaked.
Let cake cool in pan 30 minutes. Run knife around edge of cake, and
invert cake onto wire cake rack. Remove pan and paper from cake. Let
cake cool a few hours.
To prepare glaze: Melt chocolate morsels and butter in microwave or in
double boiler. Spread glaze on top and sides of cake. Garnish top of
cake with pecan halves.
Yield: 10 servings.
Note: 2 cups of pecan halves yielded 1 1/4 cups ground pecans. The
ground nuts take the place of flour in this recipe.
Tester's note: The results are excellent. This type of cake freezes
beautifully, but you may want to glaze it after thawing.
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