Low Carb Rich Chocolate Cake

Total Time
55mins
Prep 15 mins
Cook 40 mins

This was created by Barb Goldstein from a low carb site. It is very rich and chocolatey and would make a special treat for Valentine's day. The main sweetener is splenda and not sugar, and it contains no flour. If you can spare the carbs, top with whipped cream and berries.

Ingredients Nutrition

Directions

  1. Preheat oven to 375*.
  2. Grease 8" inch round cake pan, and cut 8" parchment or wax paper round to fit inside, grease the top of the paper.
  3. Microwave chocolate and butter on high one minute at a time until melted.
  4. Whisk until smooth, then add vanilla, and set aside to cool for a few minutes.
  5. Add eggs, one at a time and beat well.
  6. Add splenda, incorporating until melted in.
  7. Sift in cocoa powder and mix lightly.
  8. Pour batter into prepared pan and bake in the center of the oven for 20 minutes unil a light crust is formed around the edges.
  9. Cool on rack for 5 minutes.
  10. Losen cake around the edges with a knife and invert on serving plate.
  11. Cool completely before serving.
  12. Can top with powdered splenda or whipped cream.
Most Helpful

A little salty and after taste of splenda was a little overpowering. I think maybe a different sweetner. You may be able to use this as a topper of some sort.

wirecipehunter January 17, 2008

I agree with Sausage on this cake. It was very salty tasting and I won't be making it again. Someone told me that Dutch chocolate will help prevent this... I used unsalted butter and figured I was o.k. but that was not so.

ThinOne November 04, 2005

Followed the directions and used all the ingredients called for, but the taste was terrible. It had a nice crust and the aroma was to die for but that was all there was. It had a salty after-taste.

Sausage June 25, 2004