It's really good if you use DV Kahlua-flavored syrup in it instead of water, too.

I tried this yesterday! It didn't taste very sweet to me somehow... I might try it again later.

As far as carb counts, I got

10 g total
46g fat
14g protein
6 net
494 calories
4 fiber

using Sweetzfree. So I suppose that would add 5 carbs for powdered Splenda users.

No, it's not very sweet. I think that splenda *is* affected by cooking, somehow. I have also read that splenda just will not sweeten chocolate properly when cooked. I always have to eat mine with sweetened whipped cream (plain, chocolate or coffee-flavored is great) on top to make up for the lack of sweetness.

I find if you mix (almost any) other sweetener with the Splenda/sucralose, you get a much better sweetness overall, even with chocolate. I often use either Erythritol or stevia with the sucralose. Another one that's effective is the ace-k sweetener, Sunett or SweetOne. Works great.

I made this yesturday and was surprised how well it came out, even my kids liked it. I made it with 1/2 ounce of unsweetened chocolate instead of cocoa powder but it worked just as well. This will be made often! Thanks for the recipe.

In a word, Decadent!! Could not believe how deilsh this is! I sub. the water with fresh cream and added a few chopped up fresh Cherries to the cream cheese topping, wonderful! Thank you ever so much for posting this

BTW, I added 2 Tablespoons of Splenda, was sweet enough for me but don't care for overly sugary sweets desserts anyway

Wow that sounds like a great idea. I hadn't really given much thought to replacing water in recipes with davinci but I guess it could be done.

Must be 'cause it's that time of the month but I've been wishing so much for chocolate!

There r some good recipes here, thanx!

Could this be modified to make a birthday cake? It doesn't seem too hard to use 8X or 10X as much of every ingredient, but then it's not going to come out right in a pyrex dish in the microwave.

So many cake recipes on this forum contain soy and/or dairy, neither of which I can tolerate. I'm OK with butter and heavy cream, though. I think it would be easier to modify this recipe for oven use than to modify a "soy flour and cream cheese" recipe to be soy and dairy free!!

Have you read through the thread? I'm positive there's a baked version in here.

Made it last night and topped it with some breyers lc vanilla ice cream.. fantastic! Thanks for sharing this one!

My daughter made the original recipe 3 minute chocolate cake yesterday and today I made it but substitued flax meal for the almond meal and it was sooooooo good. It came out alot moister and seemed to have more of a chocolate flavor-everything else was the same just switched the almond meal to the flax. Can someone that is smarter than me tell me what the carb count would be with this change? Even the non carbers loved it and my son-in-law wants it for the holidays. I am going to try it with pumpkin instead of the chocolate too! What would the carbs be for that I wonder?

*sigh* Can't wait until I'm off of Induction

I made the one with pumpkin it tasted ok, my daughter liked it better than the chocolate, I liked the choc. better. The pumpkin takes about 20-25 seconds longer to "bake" next time I will use pumpkin pie spice instead of just cinnamon.