Splenda Flourless Chocolate Cake Food

SPLENDA FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 375°F and oil an 8-inch round baking pan. Line bottom with a round of wax paper.
• Chop chocolate into small pieces. In a double boiler or metal bowl set over a saucepan of barely simmering water melt chocolate with oil, stirring, until smooth.
• Remove top of double boiler or bowl from heat and whisk Splenda into chocolate mixture. Add eggs and whisk well.
• Sift 1/2 cup cocoa powder over chocolate mixture and whisk until just combined.
• Pour batter into pan and bake in middle of oven 25 minutes, or until top has formed a thin crust.
• Cool cake in pan on a rack 5 minutes and invert onto a serving plate.

FLOURLESS CHOCOLATE CAKE

Steps:

• Base-line and butter a 2 cm round tin.
• Dust with a little of the almond meal.
• Pre-heat oven to 180°C.
• Melt chocolate, butter and sugar together in a double-boiler.
• Remove and allow to cool.
• Mix in egg yolks one by one.
• Add almond meal.
• Whip egg whites until stiff peaks form.
• Fold very gently into mixture.
• Pour into prepared tin and bake for 50 minutes.

FLOURLESS CHOCOLATE CAKE

Steps:

• Preheat oven to 325.
• Spray 9 x 13 metal baking pan with nonstick spray.
• Line pan with parchment paper or waxed paper.
• Stir chocolate and butter in heavy medium saucepan over low heat until mixture is melted and smooth.
• Cool chocolate mixture to lukewarm.
• Using electric mixer, beat eggs in large bowl until frothy.
• Add sugar and beat until mixture is pale yellow in color and tripled in volume, about 7 minutes.
• Fold in lukewarm chocolate mixture.
• Pour batter into prepared pan.
• Bake until firm to touch and tester inserted into center comes out with some moist batter attached, about 35 minutes.
• Cool to room temperature.
• Refrigerate uncovered overnight.
• Cut cake into 12 pieces; place on individual microwave-safe plates.
• Microwave each piece until just warmed through, about 20 seconds on high.
• Serve immediately with ice cream and chocolate sauce, if desired.

CHOCOLATE SPLENDA CAKE (DIABETIC)

Steps:

• To make sour milk, (combine 4 tsp (20 ml.) vinegar with 1 1/2 cups.
• (375 ml sweet milk).
• Mix flour, Spenda Granular, cocoa, baking soda, and salt in large mixing bowl. Add eggs, milk, oil. Beat on Medium for 1 minute until smooth. Spread in 2 - 8 inch (20 cm) layer cake pans. Bake at 350F (180C) for 20 to 25 minutes.
• Cool 5 minutes. Remove from pans and cool. Spread one layer with jam. Top with second layer. Glaze.
• For Glaze:.
• Combine cocoa powder, Splenda and cornstarch in saucepan. Whisk in 1/2 cup milk, then 1/4 cup corn syrup and 1 tsp vanilla. Stir to boiling, over medium heat. Simmer, stirring over low heat 1 minute, or until thick and glossy. Cool 5 minutes.

FLOURLESS CHOCOLATE CAKE

Steps:

• Heat the oven to 160C/140C fan/gas 3. Butter a 23cm springform cake tin and line the base with baking parchment.
• Melt the butter and chocolate in a medium heatproof bowl in the microwave or over a pan of gently simmering water. Mix the coffee powder with 2 tbsp hot water until dissolved. Stir the coffee into the chocolate and set aside to cool slightly.
• Whisk the egg whites in a large bowl for 2 mins with an electric whisk until soft peaks form. In another large bowl, whisk both the sugars, the vanilla and egg yolks for 5-8 mins, or until pale and fluffy. Sift the cocoa powder into the egg yolk mixture and mix gently to combine.
• Stir the cooled chocolate into the egg yolk mixture, then gently fold through the egg whites until smooth. Transfer to the tin and bake for 1hr-1hr 20 mins, or until a skewer inserted into the middle of the cake comes out clean. Allow to cool, remove from the tin and serve with fresh berries, if you like.