Flourless Chocolate Cake?

[sunflowergrl]

I have this receipe that my mom gave me, but it calls for 12oz package of chocolate chips anf 1/3 cup sugar. I know I can use Splenda for the sugar,but what can I use instead of the chips? I was thinking the unsweetened baking chocolate, but how much Splenda would I have to add to make up the difference? It will be too bitter without some extra sweetener, I think? Any ideas would be great!!! Thanks!

My Mom wants me to make this for Easter Dinner.

[Heidi3]

Re: Flourless Chocolate Cake?

here you go baby cakes

4 Tablespoons butter
1 square unsweetened Bakers chocolate
1/8 tsp Stevia
4 packets Splenda

melt chocolate and butter add sweeteners spread on wax paper covered pan and freeze break up into bits and use like chocolate chips

you can double or triple this

[cowgirlno1]

Re: Flourless Chocolate Cake?

flourless choc cake


1 1/2c sugar sub (PLUS ADDED A LITTLE POLY ABOUT 1/3 CUP)
10 0z lindt 85%(2 AND 1/2 BARS)
5 or 6 eggs(called for 6 i used 5 )
1/2 C COCOA
1/2LB BUTTER
MELT BUTTER AND CHOCOLATE IN MICRO.
CAREFUL NOT TO SCORCH
ADD 1 EGG AT A TIME WHISKING AND SUGAR SUB- POLY MIX,
ADD COCOA
POUR INTO PIEPAN OR CHOICE BAKE 350 FOR 35 TO 40 MIN
SEEMED A BIT BUTTERY, MIGHT CUT IT DOWN TO 1 1/2 STICKS.
LET COOL
-------------
This is a recipe from Griffin on another board, and I have to say the the Lindt chocolate is very, very good!

[sunflowergrl]

Re: Flourless Chocolate Cake?

Thank you so much!!!!! When I make this, I will let you know how it turns out.

[killerbombshell]

Re: Flourless Chocolate Cake?

Well, aren't you going to share the recipe??

[sunflowergrl]

Re: Flourless Chocolate Cake?

Sure!! LOL I don't know what I was thinking

12 oz bakers choc mixed how Heidi suggested

1 c. unsalted butter, cut into pieces

1/4 cup water

1/2 tsp instant coffee granules

1/2 c. Nestles baking cocoa

1/3 cup Splenda

8 eggs

Grease bottom of a 9-in springform pan. Line the bottom of the pan with parchment or waxed paper. Grease paper and set aside. Place bakeing choc, butter, water, and coffee granules in a medium, heavy duty saucepan. Heat on low until melted and smooth. Remove from heat.

Beat eggs in mixer 5 minutes to double in volume. Fold 1/3 of eggs into chocolate mixture. Fold in remaining eggs 1/3 at a time until incorporated. Scrape batter into pan. Bake at 325 for 35-37 minutes or until cake has risen (center will still move and appear underbaked) and edges start to get firm and shiny. Cool in pan on wire rack (center will sink slightly). Cover, refridgerate overnight.

About 30 minutes before serving, remove side of pan first by running a knife around the edge. Invert on a dish, peel off parchment pan liner, and turn cake right-side up on a serving platter. Serve with a dollop of whipped cream.

It says it makes 12 servings, but I have no idea what the carb/calorie count would be. I will have to plug it into fitday and try to figure it out.

[Labarum]

Re: Flourless Chocolate Cake?

What's POLY? Polydextrose? Not available retail in UK.

[killerbombshell]

Re: Flourless Chocolate Cake?

This looks amazing, I may very well go out and buy some baking chocolate tonight to try to make it to take up with me. I'm just a little confused--how much is a square of baking chocolate going to be ounce wise? Will I have to double, triple, or quadruple Heidi's sweetening? Maybe I just need to have the baking chocolate in my hot little hands to understand.

Also I'm going to be mixing this by hand. I can see at least a good workout in my future.

[Barbde]

Re: Flourless Chocolate Cake?

What's POLY? Polydextrose? Not available retail in UK.

I just learned this myself from a recent cookbook. I believe she means polyol which is also known as Diabeti Sweet, I was able to find at Walmart in the diabetic section here in the US.
http://www.americarx.com/index.asp?P...D&ProdID=15064
Ingredients are: Isomalt, Acesulfame-K. http://www.elmhurst.edu/~chm/vchembo...cesulfame.html

Supposed to have no after taste and doesn't produce a glycemic response. 4.4 carbs, 4.4 sugar alcohols per teaspoon.
I picked some up for a recipe. Haven't tried it yet.

[Heidi3]

Re: Flourless Chocolate Cake?

Poly is awesome it gives great almost sugary texture to food it is hard to explain ..Scott123 does a better job that I do ..but it does make sugar free foods have much better feel in your mouth

[scott123]

Re: Flourless Chocolate Cake?

Ever wonder why your brownies aren't chewy? Why your cookies are dry/brittle? Why your cake isn't moist?

It's because splenda doesn't provide the texture of sugar. For the texture of sugar, one turns to polyd.

Poly'D' (the original recipe contained a typo), is short for polydextrose.

Polydextrose is sugar that's been treated with heat/acid. This processing causes it act like fiber in the body. It still retains a lot of the textural components of sugar, though. Gooeyness, chewiness, crispiness, moistness can all be achieved by using polyd. Non erythritol sugar alcohols like maltitol, isomalt (diabetisweet), xylitol and sorbitol all provide the same sugary texture, but, for some people, polyd has less tendency to cause digestive issues. There are a handful of people that are sensitive to it, but that is usually resolved by developing a tolerance. Occasionally you will find the odd person that can't tolerate it in any form. Thank goodness this group is miniscule. Regardless of levels of sensitivity, very large amounts aren't recommended (>150 g day).

Besides being less laxating than most sugar alcohols, polyd has a considerably low glycemic index. Some research has shown it to be zero. Along with have little to no glycemic impact, the carb impact is miniscule as well. With sugar alcohols such as maltitol, some people count the carbs, some don't, some count half- there's a lot of gray area. With polyd, it's cut and dry- less than 14 net carbs per 180 g cup. If you're a strict Atkins devotee (I'm not when it comes to counting sweeteners) polyd is zero carbs.

It is a yellowish white powder with about 10% the sweetness of sugar. You don't use it for sweetness, you use it for texture. It can be purchased from Honeyville (don't forget the discount code) or Netrition. Unless you live near Honeyville or Netrition, you will not find it locally.

Polyd is especially useful when combined with erythritol. Erythritol has a very strong cooling effect, but this cooling effect only occurs when it's undissolved. Polyd is a crystallization inhibitor- it's indispensible for keeping the erythritol dissolved.

The last area where polyd beats out sugar alcohols is price. At $2 a lb, that's a lot cheaper than any sugar alcohol. Even after adding a lbs. worth of splenda to make up for the missing sweetness, it's still cheaper than any sugar alcohol on the market. When you bring in the synergy of three sweeteners, that price drops even more.

I just learned recently that polyd has a synergy with splenda. This is invaluable for a chocolate based recipe such as this. The bitterness of chocolate requires quite a lot of sweetener. When you get into larger amounts the metallic aftertaste of splenda can become quite pronounced. Splenda by itself is notariously problematic in chocolate desserts. Polyd helps, as do other sweeteners such as Sweet One ace-k, erythritol and stevia.

[Labarum]

Re: Flourless Chocolate Cake?

But Polydextrose cannot be bought ant any UK retailer.

Or can someone tell me different?

[scott123]

Re: Flourless Chocolate Cake?

What's POLY? Polydextrose? Not available retail in UK.

From what I understand, polydextrose isn't legal in the UK. Yet. France recently passed a law allowing it's use. I expect the UK to follow shortly.

Although polydextrose is unavailable, I believe inulin (FOS) is. Inulin will give you the same sugary texture in baked goods as polyd. They're actually very similar molecularly. They're both polymerized sugar.

[Labarum]

Re: Flourless Chocolate Cake?

Polydextrose must be legal in UK.

It is available in commercial quantities here

http://www.forum.co.uk/

and this small firm uses it in diabetic ice cream

http://www.snugburys.co.uk/diabetic.htm

But I can find no retail source.

I will look for inulin.

[Elizellen]

Re: Flourless Chocolate Cake?

Did you have no luck with contacting that company I got mine from?
http://www.danisco.com/