Found this on another site. My version is:

3 Minute Chocolate Cake

Ingredients -
1/4C Almond flour 2 carbs
1 T Cocoa Power 1
1/4 t Baking Power 0
4-5 packets of Splenda (4-5)

2 T Melted Butter 0
1 T Water, or SF syrup, 0
1 Egg 0.6

In a 2 Cup Pyrex measuring cup,blend all dry ingredients. Add water, melted butter and egg...mix throughly. Cover with plastic wrap (To vent, cut small slit in center of plastic wrap.) Microwave on high for 1 minute (I microwaved for 1 minute 10 seconds...you need to adjust as you think is right)

Cool a bit, eat warm with whipped cream or cool completely to ice cake. This could serve at least 2 people, maybe three. When this comes out of the microwave, it looks a bit wet but drys as it cools. Cake without icing is 8.6 carbs. Folks have frosted it with cream cheese, twist, pudding, whipped cream, LC ice cream, etc. We had ours plain with ice cream. Very yummy indeed.

OMG! The wife and I split it with a couple small scoops of Breyers Vanilla and topped with Waldon Farm's Chocolate Syrup. Holy Cow!

Mikeyrat

Started Atkins 5/30/2003
337/264.5/237 - 6'2" 43 YO
Wife: 224/194/165 - 5'11"


[This message was edited by Maggie on 11-16-03 at 07:33 AM.]

Mikeyrat

Can you post the Mock Danish recipe so I can test both recipes?

Sandra

Mikey
That sounds fantastic, especially with the ice cream. I like to add toasted walnuts in with my chocolate syrup. Totally decadent. THANKS!

Sandra; Check out the cooking forum, there's a sticky there for mock danish.



Rob

Outside of a dog, a book is man's best friend. Inside of a dog it's too dark to read.
Groucho Marx
310/240/180

[This message was edited by Rob on 11-16-03 at 01:43 AM.]

oooohhhhhhh! Sounds wonderful! Chocolate always wins over danish for me anyway.

Connie

[img]//www.lowcarbeating.com/lcesupporter.gif[/img]

Woo-Hoo! Hey, Mikey, that's a winner!

I just whipped up a variation on the theme:

-Used 1 TB of DaVinci's chocolate syrup instead of the water.
-Was almost out of almond flour, so used 2 TB almond flour and 2 TB wheat protein isolate.
-Used 1/4 tsp of my new "Zero Carb Syrup Base" (It's liquid splenda, but they can't call it that) for sweetener. (so minus 5 there)

Then I decided to scrape it into a shallow bowl sprayed with pam to cook up. When it cooled, it came right out of the bowl. I frosted it with about an ounce of cream cheese, whipped up with a few drops of vanilla and some more zero carb syrup base. It made a beautiful little cake for 2 - 4 servings and is delicious!

This thing's got "staple" written all over it! Quick, easy, beautiful and decadent!

Thank you, thank you, thank you!

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!



p.s. I'm going to copy this to the cooking forum, for wider exposure!

Mikey,

I wanted to explain why I made a couple of edits to your recipe.

We can't copy recipes intact from other sites. The reason is that most web sites hold a copyright on all their content. The best bet, since the recipe is out there for the public to see, is to post a link. The other perfectly acceptable solution is to change the recipe slightly. Then it's your recipe and you have the right to post it anywhere you like.

Since I didn't have a link to the original, I made a couple of inconsequential changes to your recipe, so we're not stepping on anyone's toes.

Maggie
5'1" ~~ Atkins since '98 (160+)
Maintaining nicely (110 +/-)
~~ Redhead until further notice!

I just made this...

Looks like cake. Smells like cake..

Can't wait to try it! I used chocolate extract instead of water.

(296/218/135) 04/01/03
The Downward Spiral Begins

Oh my goodness!

This MORE than makes up for the yummy looking birthday cake I passed on last night! I topped it with a "frosting" made with a bit of cream cheese, butter, baking chocolate, Splenda, and vanilla, and then sprinkled it with chopped pecans.

(296/218/135) 04/01/03
The Downward Spiral Begins

Sandra-
The mock danish is the top thread on the forum.

I'm thinking peanutbutter cream frosting here...
1 oz whipped philly cream cheese
1 T. natural PNB
dash of steviaPlus
dash of sf Davinci's...ummmm...French vanilla or
chocolate
Yep.....gonna do it with the next one.
The one I made tonight didn't last long enough to have "frosting" put on it... LOL

Thanks Mikeyrat...ya done good

Shelley

sg
***********
"if it ain't broke
don't fix it"
***********

I made this first time to the recipe but using the sf syrup instead of water and half the packets of Splenda. Today I made it the same but doubled the cocoa and nuked for 2 minutes. I liked it a little drier. It's reallly good and what I really like is that you are only making a small portion instead of a whole big cake that you have to eat before it spoils.

Joyce

OMG!!!! I made the BEST variation on this--I did everything the same, but I did not use any splenda or water--instead I added 1/4 c pumpkin puree & chocolate Davinci syrup--I had to cook it a little longer--when it was done, I frosted it with a Cream cheese/Davinci Spice syrup frosting--chocolate pumpkin cake w/ spice frosting--Just fabulous!!!!!!!!!!!

ouis

Great little cake! I'll never have to feel deprived at a birthday party again.

Mikeyrat, thank you for a great keeper!

Did you put this in the recipe database?

Take care~
Susan


LCE Member since 01/02

Mikey...

This was sooooooooooooooo good! This is gonna be a staple at my house.

start 09.01.03 @225
current 200
goal 130ish

"I find that the harder I work, the more luck I seem to have." ~ Thomas Jefferson

Wa-Wa-WOWZERS! This is AWESOME!

I made mine with Steele's Brown Maltitol crystals and DV choc syrup and "frosted" it with Twist - ate half with a small scoop of CarbSmart vanilla - color me HAPPY!!

Char

Don't squat with yer spurs on!