Single Serving Flourless Chocolate Cake
 

Here's my recipe. Takes me about 1 minute to put together, another minute to microwave.

2 Tbl of unsweetened Cocoa powder
1/2 Tsp of baking powder
1 Egg
Equivalent of 2 Tbl of sweetener, wet or dry, doesn't matter.

In a cereal bowl, mix dry ingredients together with a fork. Crack the egg on top. Kind of beat the egg in place until yolk and white are pretty well blended. Then begin mixing the egg into the dry ingredients. If you use a dry form of sweetener (like splenda) you'll probably need to add 1 Tbl of water, cream, oil, something like that. If you used a syrup sweetener, like Torani on Da Vinci, you can most likely skip that.

Microwave for about 1 minute. Until just set up, you don't want to overcook!

Variations, mix a few bits of very dark chocolate in, I shave some off a 85% bar. Use various flavors of syrup. Throw raspberries in, increase cooking time possibly. Put a pat of butter on top after cooking.

This sounds great, Nancy...thanks!

Is this a "dry" cake, or is it kind of creamy?

By the way, I'm in Redlands.

If you don't overcook it, it is moist. Not molten chocolate moist, but moist.

Ok, I made this into a molten chocolate cake by:

- Omitting the baking powder.
- Used 1 Tbl of sugar free flavored syrup (vanilla)
- Dropped a pat of butter in the middle of the uncooked batter
- Dropped some small bits of chocolate (72%) in the middle with the butter.
- Microwaved for only 45 seconds.

This time the center was gooey and chocolately just like I wanted, the outside was more cake-like.

Delicious!

Repeated it again tonight. Wow, I think this is incredible. I had some natural, unprocessed cocoa that is reddish colored, I think I bought it at Whole Foods market a couple years ago. I used that and the flavor was much more mellow and less bitter. I also used 1 Tbl. of Erthritol and 1 Tbl of vanilla davinci. It was better than the last time!

Will you be posting a final draft of the recipe when you get to fully developed? It sure sounds yummy! :yum: :yum: :yum:

That sounds really easy to make! Sweet! :D

I rarely measure! But I'll try to recreate it for you:

2 Heaping tablespoons of cocoa powder (Suggest unprocessed kind from Whole Foods market)
1 Tbl Erithrytol
1 tsp of splenda (optional, combining sweeteners just works really well)
1 Tblspoon of sugar free vanilla syrup
1 Pat of butter (about 1.5 tsp)
Some bits of chocolate (off a dark, low sugar bar... probably .5 an oz)
1 egg

Put the dry ingredients in a microwaveable small bowl (sweetener, cocoa) and mix. Crack an egg on top. Carefully mix into the dry ingredients. The cocoa tends to go everywhere so mix carefully at first. I use a fork. Add syrup and mix in.

When everything is mixed, drop the butter in the center along with the chocolate.

Microwave carefully. You don't want to overcook. In my microwave, it is about 45 seconds. The center will be gooey, the butter melted, the chocolate melted, and it will be firmer towards the outsides.

Last night the texture was between a mousse and a cake.

You can use all splenda but splenda and chocolate don't work together really well, so I suggest using another sweetener with a little bit of splenda. These things work together synergistically!

You. Are. A. Genius.

Did you try it? :)

I am redoubling my efforts to lose weight so I'm not eating one of these every night now. However I had one last night and only used a tiny portion of chocolate... and it still came out great.

Yeah, I've tried it like 15 times now. Damn you! Is this like you r bowl muffin? I'm going to try those next.

I tried this tonight, the recipe up top, with 1 T of vanilla DV syrup as the sweetener, and 1 TBL of PB dropped in the center. It was OK...I had to put some sweetened whipped cream on top to make it edible. But I'm sure that was b/c of the splenda/chocolate thing. I'm sure if I had some other sweetener, it would have been better. I'll definitely keep trying it. It was easier than some of the other things I've tried for dessert.

Sounds good!

I made this tonight using the above recipe. OH MY GOSH. This may just be the best LC item I have tried! I used a combo of Sweetzfree and Erythritol, only 1 Tb. of Hershey Special Dark Cocoa, SF Cookie Dough DV syrup, and Lindt 85% with the butter in the middle. It was actually my dinner tonight! :lol: Definitely a keeper, guys!!!!

I made this tonight but added some peanut butter and some whip cream on top. Great quick easy dessert and took care of my sweet craving. I am amazed how it puffs up like a cake.

I love this forum!!!!!!!!!!!

Just tried this and OMG thank you I love that you only need to make a little for a quick fix. I was telling myself I would never eat cake again (I do know better). I don't have a chocolate bar but I want to work up to that I just cooked it for like 45 sec it was wonderful!!

A coupld of questions
 

Is there a reason for putting the egg on top and then mixing it in? Would it be the same if I just beat an egg and mixed it into the ingredients?

Where can I buy Erithrytol? Is it better than Splenda?

I keep hearing bad things about splenda, but all my LC recipes call for it. If I wanted to sub, do I use equal amounts? Where can I learn more about this?

Sorry for all the questions...but I want to learn as much as I can so I can really make this a WOE.

Thanks.

Will try tomorrow, but sounds like a winner!

ellenalesa,

My super walmart also carries 'Truvia' as well as Splenda now, so you could try some of that.

Erythritol is like sugar but slightly course grained and slightly less sweet. It is the only 'sugar alcohol' that does not mess with the digestion.

I buy liquid sucralose from sweetzfree dot com which isn't really pricey given how long it lasts and it's zero carb. But I also get DaVinci sugarfree syrups from netrition dot com which are fabulous (4.95 flat rate shipping makes it worth it as they are large glass bottles most flavors) I probably have 30 of those.

There is also a product called Fiberfit which is a liquid fiber supplement also extremely sweet (like 8x sugar, so you use small amounts). I wrote them trying to find out what they used for the fiber to see if gluten might be an issue but never got a response.

Just try it. You can't go too far wrong.


I buy it online. Google for it. netrition.com is one source.


Look at the posts stickied to the top of the kitchen talk forum.


People, don't be afraid to experiment. Usually even failed experiments are edible and especially for a single serving thing, how bad can it be to mess up?

I just made my secind one. I found that, when you add some milk (or, in my case, coconut milk) it requires a few extra seconds. Unfortunately, I did a few too many on my second one, and parts tasted acidic, for lack of a better word. Plus, it was not very "cakey" in texture. The first one was fantastic though! Just needs a frosting.....

Ok just made my first one....Thank you sooooooo much!! Its just the kick I need to satisfy my craving!!! I will have to run out and get me some SF chocolate for sure.

I'll have to try this again. I can't seem to make it right lately. :p

Tried this tonight as follows:

1 large egg, well beaten
2 T dutch cocoa
1 T erythritol
1 T DaVinci Kahlua
1 T butter into the center
1/2 square chopped unsweetened baking chocolate into the center

This was VERY good (I prefer "slightly" bitter chocolate cake)!

Next time, I'll top it with something...maybe some whipped cream or something.

Thanks for the recipe!

Sherry

Tried this tonight - I dropped a spoonful of peanut butter into the middle instead of chocolate/butter. It was pretty good, although I only had splenda to sweeten and I don't think it goes well with chocolate. The peanut butter didn't work IMO - I will try it with some 80% chocolate and butter next time, and maybe wait until I get my hands on some erythritol for better sweetening. Definitely killed my chocolate craving though - thanks!

I don't have any SF syrup, so can I add another egg or more butter or something?

The recipe doesn't call for SF Syrup, just says 2 Tbl. of sweetener, wet/dry doesn't matter.

I haven't made this in a long time though.

It says SF syrup here. :q: :q: Will water work?

Thanks!