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Showing 1-7 of 7
on November 18, 2009
To answer another reviewer's concern: the cocoa is the flour in this cake. Technically, flour is the powder yield from grinding any seed or grain or starchy root. I made this and the other quick low carb chocolate cake - I prefer this because it has a richer chocolate taste. What I did change was the followiong: the amount of baking powder - 1/4 tsp is all I found this needs and I use oil rather than butter. Also, I cook it until it just starts to rise over the edge of the mug - then it's still liquid in the very center and not as rubbery as a microwave-oven baked goodie can get.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 23, 2014
on April 17, 2013
Perfect for those "must have chocolate" cravings! The texture is a little spongy, but it is very yummy regardless! I topped mine with squirt of redi-whip (it just seemed like it needed something on top...haha) Next time I'm going to throw in a few semi-sweet chocolate chips before zapping it in the microwave for an extra-decadent melted-chocolate touch. Yum!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Chef #500259
on July 24, 2011
Followed the recipe but subbing vegetable oil & 1/4 tsp baking powder per another reviewer and came out great!
A good fast fix for a chocolate craving on a low carb diet!!
on June 24, 2010
on January 04, 2010
i didn't have any cocoa, so i will get some and try it with it soon. what i did instead was subbed unsweetened baking chocolate for the 2 TBSP of cocoa. i grated it first and then finely ground it with my processor (but if you grate it with a smaller hole, you will get the same consistency). i didn't have vanilla so i subbed almond extract. it was good, but i bet the vanilla would make it better. did 5 tsp of splenda to equal the 5 drops of liquid. it was pretty good i must admit. i used one happy woman's recommendation of 1/4 tsp. baking powder and my cake still rose. the first time my cake was super super moist, so i added 1/4 cup of almond flour (finely ground in my processor) and it came out great! not rubbery, not too moist, and just the perfect texture.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 11, 2009
Serving Size: 1 (96 g)
Servings Per Recipe: 1
The following items or measurements are not included: