My wife's birthday is next month and I was thinking about a low carb treat that I could make so we both could enjoy it. While she loves my Decadent Pecan Pie, with just the 2 of us, the pie would be too much. She also likes the 3 minute chocolate cake which, by the way really rocks. While the cake by itself would be ok, I decided to fancy it up a bit and will use it for the base of a Baked Alaska.
In the interest of full disclosure, I should note that I have not made this yet. However, I have made the individual components and have prepared this recipe in my mind simply by putting those components together. This is what I will do:
1. First, I will line a 1 cup measuring cup with plastic wrap and fill it with slightly softened low carb vanilla icecream and then freeze it solid. (The measuring cup is the right diameter so that the icecream will fit on top of the cake. This will also allow portion control of the icecream)
2. I will prepare a 3 Minute Chocolate Cake (the recipe is in the recipe section) and refrigerate it.
3. I will prepare a stiff 2 egg white meringue using the equivalent amount of powered egg whites and water, 4 Tbls of granular artificial sweetner, and 1/2 tsp of vanilla. (After years of eating uncooked egg products, my wife has decided she will not do that anymore, so consequently, I will use the powered egg whites instead.)
4. When ready to prepare, I will line a small baking sheet with foil, put the cake in the center; remove the icecream from the cup and place it on top of the cake, cover the icecream and cake with the meringue, making sure to seal the edges; bake in a preheated 450 degree oven until the meringue is lightly browned (1-2 minutes).
5. Cut the Baked Alaska in half and place cut side down on serving plates, drizzle with some Splenda sweetened chocolate hazelnut syrup and serve.


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