Monday, February 9, 2009
*CHOCOLATE SWEETHEART CAKE*
CHOCOLATE SWEETHEART CAKE
This beautiful, layered cake from Splendid Low-Carb Desserts rises very high and tastes like the real thing.
2 1/2 cups Low-Carb Bake Mix, (625 mL)
1 1/4 cups SPLENDA® Granular (300 mL)
1/4 cup cocoa (50 mL)
1/4 cup maltitol crystals* (50 mL)
2 tsp baking soda (10 mL)
1/2 tsp salt (2 mL)
3/4 cup sour cream (175 mL)
2/3 cup light-tasting olive oil (150 mL)
1/4 cup Da Vinci® Sugar Free (50 mL)
Chocolate, OR any low-carb pancake syrup
2 tsp vanilla extract (10 mL)
Chocolate Frosting, page 70 or 71
In large bowl with electric mixer or in food processor, combine Low-Carb Bake Mix, page 22, SPLENDA® Granular, cocoa, maltitol crystals, baking soda and salt. Stir to combine well. Add sour cream, olive oil, eggs, Da Vinci® Sugar Free Syrup of choice and vanilla extract. Beat on low speed until well combined.
Spread batter evenly in two greased and “floured” (see Helpful Hints, #11, page 6) 7-inch (18 cm) heart-shaped nonstick cake pans or 2, 8-inch (20 cm) cake pans. Bake in 350°F (180°C) oven 25 to 30 minutes. Test cake with knife in center of one cake after 25 minutes and check every 2 minutes thereafter, until knife comes out clean. Cool 10 minutes in pans on wire rack. Carefully run a knife around edges and lift underneath with a spatula. Invert cakes onto cake rack and cool. Turn one layer of cake on its topside, so that the two flat sides meet in the middle. Frost with Chocolate Frosting, page 70 or 71. If desired, place a heart-shaped patch of Crème Fraiche, page 67 on top of cake over chocolate frosting and garnish with 1 or 2 red candied cherries cut into tiny pieces for color. Sprinkle with unsweetened grated chocolate. If desired, in center, spread Crème Fraiche, page 67, whipped cream or strawberry fruit spread or a mixture of the two. Garnish sides of the cake with pecan halves, if desired.
Helpful Hints: *I have made this cake using 11/2 cups (375 mL) SPLENDA® Granular, however it was not sweet enough, hence the reason for using maltitol crystals. On the can, it says to use 0 g net carbs per tsp (5 mL), however, I decided to count half of the 4 g carbs, just to be on the safe side. If you cannot tolerate maltitol, try using 1 cup (250 mL) SPLENDA® Granular plus 24 SPLENDA® packets or substitute another sweetener of your choice for maltitol.
Yield: 12/16 servings, 1 serving:
373.0/279.8 calories; 12.3/9.2 g protein; 29.1/21.8 g fat; 8.9/6.8 g carbs