I remember hearing or reading somewhere that cocoa powder is really designed to be used as a dry ingredient (i.e., mixed with almond meal in the 3 Minute Chocolate Cake). Would explain why it doesn't mix. I tried it with cream once for hot chocolate and it simply would not mix period.

I also upped the cooking temp at the end for just a couple of minutes more to get it to set. Each oven cooks differently.

I'll stick with the Lindt or Baker's chocolate. If you try Lindt 85% dark, use just one square. Four squares has total of 5g carbs (yes, they're sugar carbs). So one square would be 1.25g carbs.

Hmmm. I make hot cocoa all the time. I put the cocoa and sweetener in a cup and pour in the very hot cream/water, mixing constantly with a mini-whisk or a fork and keep mixing for a minute or 2. There's always a little left on the bottom, but that all.

I wonder if the quality of the cocoa makes any difference. The stuff I have now I bought at Aldi's (mega discount store), so I am guessing the quality isn't that great, hence the trouble mixing it in well and completely. Nothing worse than a blob of pure unsweetened cocoa in something! Blech.

Green & Blacks do a cocoa powder that is just lucious, i'm going to use it in the chocolate whipped cream, only 1t cos its very chocolatety... when i give this cake a try i'm going to try the mix of almond oil and lindt 85% dark chocolate, can't wait

daisy

if you wanna use cocoa powder, all you do is put gram for gram equivalent of cocoa butter. If you want it more moist, put more cocoa butter. More spongy, less cocoa butter.

Any suggestions on baking it in the MW? When I get a chocolate craving I want it NOW!

Elle, that photo of your cake looks better than most of the desserts at restaurants. I am imagining that with some SF whipped cream on top. (Drooling)

what can be substituted for the heavy cream?

I doubled the batch for my husband and me to enjoy this dessert but it tasted to "eggy" and not enough sweet.

Next time I'll uses 1 egg for 2 servings and 6 packets instead for 4 for the double batch.

You could 1 T of mayo and 1 oz Cream cheese. Don't be afriad, you won't be able to taste the mayo! OR can you not do any dairy? If not, then try 2 T mayo and up the cocoa a bit. You may need more sweetener for the extra cocoa.

no....but the saturated fats worry me.

Oh well, can't help you there! I'm on a high saturated fat diet!

you french. Where do you hide the cheese?

TESTIMONIAL!

OK. I doubled the batch for DH and me and it didn't taste quite right to me. I can't leave well enough alone I went back and doubled the batch but only used 1 egg for 2 servings and it turned out even better.

However, I refrigerated the leftovers (doubling the batch makes 6 cupcake servings, albiet mini's). The next day, I heated it up for 30 seconds and put SF whipped cream on top and it's WAY better than any fudgy brownie I've had. AMAZING texture and taste. OOOOOH! My new fav dessert.

THANKS AGAIN ELLE!

I just used cocoa in another recipe and I dissolved it in the cream while I warmed it - stirring all the time. A tiny touch of butter helps the end result.

The cocoa complete dissolved into the cream.