Low carb chocolate cake
| Prep Time: 45 min | Serves: 8 |
| Cooking Time: 20 min | Yield: 1 cake |
Chocolate cake using almond flour, splenda, sour cream and eggs. This recipe is very rich but not very sweet. Am considering more butter and sweetener next time. I've adjusted it a little from the one I got off an HCG diet board (posted by Angie).
Ingredients
- 2 tbsp Unsalted BUTTER
- 1 tbsp Cocoa (natural, Unsweetened)
- 2 tbsp Almond Flour
- 8 oz Baking Chocolate, Unsweetened Squares
- 4 oz Daisy Sour Cream
- 2 egg yolk
- 5 large Egg White
- 1 tsp Organic Vanilla Extract
- 1/4 tsp Salt
- 2 cups Granular
Directions
1) Preheat oven to 350 degrees
2) Coat spring pan with butter and dust with 1 tbs cocoa
3) Cream melted chocolate squares with the 2 tbs of butter
4) Combine mixture with almond flour, Splenda, sour cream, egg yolks and vanilla extract and blend well.
5) In a separate bowl, beat the egg whites until peaks form (an electric mixer works best)
6) Fold in the egg whites into the chocolate batters.
7) Mix batter on high until mixture is smooth.
8) Pour into prepared pan and bake for 20 minutes (15 min in convection oven).
9) The cake will look like a brownie (shiny crust on top). Toothpick should come out somewhat clean.
10) Cool cake in pan on a rack for 10 minutes.
Best served with real whipping cream and shaved chocolate delight.