Low Carb Chocolate Cake with Rich Chocolate Sauce

in Diana's Recipe Book

Average Rating:  (total ratings: 2) [Read reviews] [Post a review]

Servings: 12

Comments: This is a wonderful chocolate cake made with very little flour and is very low in carbohydrates too, a great cake for diabetics and anyone who loves a rich, delicious chocolate cake without alot of sugar..................DianasDesserts

Ingredients: 6 tablespoons margarine 4 ounces unsweetened chocolate 1/3 cup skim milk 1/3 cup apricot preserves with NutraSweet brand sweetener or apricot spreadable fruit 2 teaspoons instant espresso coffee crystals 1 egg yolk 1 teaspoon vanilla extract 10 3/4 teaspoons Equal MeasureTM or 36 packets Equal sweetener or 1 1/2 cups Equal SpoonfulTm 3 egg whites 1/8 teaspoon cream of tartar 1/4 cup all-purpose flour 1/8 teaspoon salt Rich Chocolate Glaze (recipe below)

Instructions: Heat margarine, chocolate, milk, apricot preserves, and espresso crystals in small saucepan, whisking frequently, until chocolate is almost melted. Remove pan from head; continue whisking until chocolate is melted and mixture is smooth. Whisk in egg yolk and vanilla; add Equal®, whisking until smooth. Beat egg whites and cream of tartar to stiff peaks in large bowl. Fold chocolate mixture into egg whites; fold in combined flour and salt. Lightly grease bottom of 9-inch round cake pan and line with parchment or baking paper. Pour cake batter into pan. Bake in preheated 350 degree F oven until cake is just firm when lightly touched, 18 to 20 minutes, and toothpick comes out clean (do not overbake). Carefully loosen side of cake from pan with small sharp knife, which will keep cake from cracking as it cools. Cool cake completely in pan on wire rack; refrigerate until chilled, 1 to 2 hours. Remove cake from pan and place on serving plate. Spread with Rich Chocolate Glaze, if desired. Makes 12 servings. Serving size: 1 piece Yield: 12 Exchanges: 1/2 Bread, 2 Fat Nutrition:139 Calories, 3g Protein, 11g Carbohydrate, 11g Fat Rich Chocolate Glaze: Ingredients: 1/2 cup skim milk 2 ounces unsweetened chocolate, cut into small pieces 3 1/2 teaspoons Equal Measure TM or 12 packets Equal sweetener or 1/2 cup Equal SpoonfulTM 2 ounces unsweetened chocolate, cut into small pieces Instructions: Heat milk and chocolate in small saucepan, whisking frequently, until almost melted, remove from heat and whisk until chocolate is melted and smooth. Whisk in Equal. Cool to room temperature, refrigerate glaze, if necessary, until thickened enough to spread. Makes 12 servings Serving Size:1/12 of recipe Yield: 12 Exchanges: 1/2 Fat 30 calories, 1g Protein, 3g Carbohydrate, 3g Fat

Source: Equal

Date: March 23, 2002

Reviews

Add Your Review

	YOUR NAME (required)
	YOUR EMAIL ADDRESS (required)
(Excellent)  (Very Good)  (Good)  (Could be Better)  (Poor)	RATING (required)

YOUR REVIEW:

© 2024 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County