Chocolate Nut Cake
Serving Size : 6
Amount Measure Ingredient -- Preparation Method
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1/2 cup Cake-Ability
2 cups ground almonds
1/2 cup cocoa powder
18 packets Splenda -- or equivalent
1/4 teaspoon salt
1 1/8 cups water -- see note
7 tablespoons oil
2 teaspoons vanilla extract
Preheat oven to 350. Mix together all dry ingredients. Butter and "flour"
cake pan with some of the dry mixture.
In a separate bowl, beat together water, eggs and oil to combine. Stir wet
ingredients thoroughly into dry ingredients.
Pour into prepared baking pan and bake at 350 until center springs back,
approximately 30 minutes, but check carefully.
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Per Serving (excluding unknown items): 449 Calories; 41g Fat (75.9% calories
from fat); 16g Protein; 13g Carbohydrate; 6g Dietary Fiber; 94mg
Cholesterol; 124mg Sodium. Exchanges: 1 Grain(Starch); 2 Lean Meat; 7 Fat.
NOTES : This cake is *excelletn* split in half and layered with flavored
whipped cream. Some or all of the water can be replaced with DaVinci sugar
free syrups; adjust sweetener accordingly. I have flavored the cake and the
whipping cream with brandy, rum or cognac and it's wonderful.
Any nut flour can be used for this. Macadamia nut meal will lower the carb
count, but it's also coarser, moister and will produce a more dense,
brownie-like cake with a delicious flavor. The almond meal or hazelnut meal
makes a much lighter cake.
The carb counts Mastercook gives for this recipe do not match the USDA
counts, plus of course it varies depending on what sweetener and form of
sweetener you use. For example, using DaVinci syrup has zero carbs. I used
liquid Splenda, also zero carbs. You do not need granular Splenda for
This can also be baked as cupcakes; however, it is VERY intense and rich and
a cupcake is probably too large a serving.
If you eat sugar free chocolates, freeze a chocolate bar (Pure De-Lite dark
chocolate is perfect) and chop it up for "chips" to mix in the batter,
and/or fine shavings to garnish the whipped cream topping.