I just tried this recipe from Linda's site, and it was quite tasty. I didn't have almond flour on hand so I used 1/4 c. of Maggie's breakfast cereal (which I have pre-made in a big bag). Turned out good and with all that protein and fiber, too! I'd probably use a little more cocoa powder next time and not nuke it as long.

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"Official" start date: 4/19/04
160/154/135

Oh, I love that cake!

I remember that recipe (a similar version) was in the old LCE recipe database and posted here, too ... I think the thread was called something like, Mock Danish, you've met your match!

I make that little cake quite often - I think it's really remarkable. Sometimes, I use Trader Joe's ground hazelnut meal instead of almond meal. I like to frost it with a chocolate glaze made from very dark chocolate, butter, and a little splenda (melted together in the microwave).

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

We have that recipe in the recipe section, too. I've used my cereal, too, Zoe, and for the same reason - it's handy. LOL! Soy protein isolate works ok, in place of the almond flour, too.

I've also tweaked it by increasing the amount of cocoa, decreasing the other dry stuff, using the liquid splenda and adding a bit of kefir, instead of other "wet" ingredients. Tastes like devil's food cake when ya do that. It's very versitile.

I'm going to have to try that chocolate topping, Teel! That sounds great.

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I had it the other day with 1 tbs of Davinci's hazelnut syrup in place of the water. delicious with fresh strawberries and whipped cream and sf chocolate. The only thing wrong with it was i had to share it.

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my blog

The 3-minute chocolate cake is dangerous. I never want to share mine, either.
I've made it with caramel syrup, and also a version with unsweetened coconut mixed in with the almond flour, and DaVinci German Chocolate Cake syrup. Oh, boy.

I'm gonna try the glaze idea, Teelbee, and the kefir version, Maggie. Thanks!!:fork:

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Trina

Vice-President of the Intergalactic Order of Brussels Sprouts Haters

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Maggie do you think I could use the chef's blend flour as a substitute for the almond flour? I recently bought some, but haven't tried it yet! I want also to use it to make a fish fry batter. I also bought the cornstarch blend because you mentioned how nice your gravy came out with it. I would love some bisquits and gravy!

Yes, I think you could. But I haven't tried it out on my blood sugar in quite that amount yet. When I made the gravy it was only a few shakes in the whole batch and I only had a few spoonfuls of gravy. I'm sure it will make a fine 3 minute cake, but if you suddenly fall out of ketosis, that would be my first suspect.

I'm starting to wonder about these "modified starches." I just tried that Dreamfield's pasta and had a horrific blood glucose response, which I'll be posting elsewhere in a minute.

Beware things that seem too good to be true. Sometimes they are.

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Okay, I've heard SO much about this cake so decided I finally had to make it. Bought Bob's Red Mill Almond Meal/Flour (which was the only almond flour I could find at my HFS) and made it last night. It was delicious!!! Almost as good as my bake from scratch brownies. Couple questions/problems though...

1. Can you half the recipe and get a good result? I don't have anyone to share it with. Although, only ate half last night and had the other half for breakfast this morning.

2. Has anyone ever frozen it? Will that work?

3. I guess you could make a bigger batch and then freeze it. But, any ideas on how long you would nuke it?

4. My DH might like it but my almond meal/flour was crunchy (which he didn't like)... not really the consistency of flour. I did a search on Almond Flour, and it seems that maybe I could get some that is more like flour from www.almondsonline.com. Can anyone who's ordered from there speak to this issue?

5. Maggie, if you read this, how does using your cereal affect the flavor of the cake? I have a big batch of your cereal in my freezer, but only eat it about once a week. At this rate it will last me forever, so this cake might be a good way to use it up before it might go bad.

Sorry for all the questions. Thanks in advance for your help/insight!

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Debby
182.5/162.8/130?140?
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LC (with a few sidetracks) since 1/12/03
Starting weight of 206.5

Uh oh, when I make this I eat the whole thing! Is this bad? Somehow I can't imagine it being more than one serving. Mine never come out that big, probably because of the high altitude.

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>^..^<
Esther

I ordered blanched almond meal from almondsonline and was very pleased with the product, price, and service.

However, I actually prefer the Trader Joe's almond meal because they use whole almonds. This gives a "drier" more flour-like texture than I've seen with the blanched almonds meals. Also, I think the almond skins probably contain valuable mineral and vitamin nutrients.

If you don't have a Trader Joe's and can't find whole almond flour locally, I do recommend www.almondsonline.com .

~~~Teelbee

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Debby, I liked how it came out using my cereal, but I'm not sure how to describe the differences.

I've now make this every which way I can think of, and liked them all. I regularly replace one ingredient or another. LOL! One interesting variation I made used VCO for the shortening, and replaced a portion of the dry ingredients with unsweetened coconut. Then, I made a frosting of cream cheese, my "patented" brown sugar syrup and more coconut. Really good!

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Hi Debby,
I have used almond flour from www.almondsonline and Bob's Redmill also. I think they are very similiar in texture, so I don't know that you would be gaining anything by ordering it on line, but that is MHO. Also, I have doubled the recipe and made it in a 4C glass measuring cup, sliced it horizonially into 4 *rounds*, wrapped individually and put in the freezer and they did fine. I would take one out when I wanted a treat, and frost it various ways. Cooking time when I doubled the recipe, as I recall, I started out with 2 minutes and checked it after adding 45-60 secs each time....maybe nuked for a total of 3-3.5 minutes. YMMV depending on your MV most likely.
HTH

Shelley

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Shelley
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Visit Kassie's Korner



Life deserves a treat now and again, but life also deserves being healthy[with required disipline] to make it worth living!

I'm a newbie, Can someone put the link to Linda's site?

Thank you

I don't have the link, but here's a version that I use (slightly modified from the original to suit my preferences)

3 Minute Chocolate Cake

Ingredients ?

1/4C Almond flour or hazelnut flour (finely ground nuts, like a meal)
1 T Cocoa Power
1/4 t Baking Power
Sweeten to taste with your preferred sweetener* (I usually use a TBS or two of erythritol, but a few packets of Splenda would do the trick)

2 T Melted Butter (optional ? I often omit this as the nut flour seems to have enough fat for a tender cake, or sometimes I substitute melted peanut butter for extra flavor and protein)
1 T Water, or SF syrup**
1 Egg


Directions

In a 2-cup Pyrex measuring cup, blend all dry ingredients very well. Add water or syrup, melted butter and egg...mix thoroughly. Microwave on high for 1 minute (I microwaved for 1 minute 10 seconds...you need to adjust as you think is right for your microwave oven).

Cool a bit, eat warm with whipped cream or cool completely to ice cake. When this comes out of the microwave, it looks a bit wet but dries as it cools.

Finishing -

I either dust with a mix of granular Splenda and cocoa powder or use a chocolate glaze. For a chocolate glaze, I like to melt 2 TBS of MiniCarb chocolate chips with 2 TBS of butter. Spread or drizzle over the cooled cake.

I?ve read that folks have frosted it with cream cheese, twist, pudding, whipped cream, LC ice cream, etc.

* Equal might lose its sweetness during cooking. This doesn?t cook very long, so it may be okay.

**I use a squirt or two of DaVinci's sugarfree syrup (sweetened with Splenda) ) instead of the water. Sometimes, I add a tablespoon or two of protein powder if the batter seems too wet.

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~~~Teelbee
Back to GOAL!!!
start weight: 176/goal range: 137-134/now: 138
Reached goal in Aug. 2003 - 4rd year of maintenance.

Thank you teelbee