"Flourless" Fudgy Chocolate Cake !!

[Anonymous]

Found this in my recepie book don't know who the "inventor" is:

1/2 cup water
1/4 teaspoon salt
1 cup Splenda
8 ounces unsweetened chocolate
1 cup unsalted butter
6 eggs
boiling water

Preheat oven to 300°F. Grease one 10 inch round cake pan and set aside.

In a small saucepan over medium heat, combine the water, salt and Splenda. Stir until completely dissolved and set aside.

Either in the top half of a double boiler or in microwave, melt the chocolate. Pour the chocolate into the bowl of an electric mixer.

Cut the butter into pieces and beat the butter into the chocolate –– one piece at a time. Beat in the sweetened water. Slowly beat in the eggs –– one at a time. Pour the batter into the prepared pan. Have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.

Bake cake in the water bath at 300°F for 45 minutes. The center will still look wet. Chill cake overnight in the pan. To unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert onto a serving plate.

Serves 10 - 4 grams per serving, after fiber reduction.

[Anonymous]

this loos too good to be true.

[Orshie]

I have made this cake this weekend for my husband birthday. It is not a bad recipe, but I really believe that it needs double amount of Splenda. ( Believe me, I am a dark chocolate lover - I don't even touch milk chocolate but this was toooo bitter even for me)

The other thing:watch that you don't overbake it. I think my oven's thermometer is busted, so it might been hotter that 300F, and my cake became a little brittle.
I had a slice though with some Splenda sweetened whipped cream, but nobody finished his/her piece.

I will try to perfect this recipe and I will let you know the results.

[Nutri_Nut]

I made this and even baked it LESS time than recipe called for. It was not "fudgy"but dry and crumbled when I cut into it with my fork. It was also too bitter. I think the recipe could use some tweeking, perhaps.

[stachad]

add cream cheese

I think you could add a stick of cream cheese. It would be like a cross between a chocolate torte and a cheesecake. I would add vanilla too if it is not already there. The splenda amount should be ok if you do these things, but I am willing to give it a shot here for thanksgiving and let you know how it goes on that one.

[NulloModo]

Hmmm, wow, six eggs? Sounds like this would come out sorta dry just from looking at the ingredients.

Personally, I would try with less eggs (3 or 4 maybe), add a package of cream cheese, and a packet of saccharin and stevia while reducing the splenda a bit (to get the effects of sweetener synergy and decrease the carb count).

[scott123]

Splenda (by itself) + chocolate = bitter.

You can up the splenda, btw, and it will continue to be bitter.

As Nullo, said, add another sweetener. Combining sweeteners is always a good idea but when dealing with chocolate, it's essential.

[Rio]

Using cocoa with zero carbs

Someone on the other site said she found zero carb cocoa and there is a conversion for unsweetened chocolate on all cans. That would sure save carbs. I have posted a request for the name and where she bought it. I will try it if I can find the no carb cocoa. sounds good to me. Plus I will try several sugars to keep from getting the bitter sucrose and chocolate flavor.

[Pau]

I have pure cocoa powder. no sugar. no carbs. Just cocoa. But of course I must add splenda as the pure cocoa is bitter.

[scott123]

Rio, I hate to break the news to you, but all cocoa contains carbs. Some have a higher fat content than ohers, so the carbs can vary slightly, but all cocoa has carbs, regardless of the brand.

Pau, same thing. Cocoa has carbs.