Monday, August 17, 2009
3 MIN PEANUT BUTTER CHOC CAKE (GF)
3 MINUTE PEANUT BUTTER CHOCOLATE CAKE WITH CREAM CHEESE FILLING
This one recipe makes 2 half moon slightly dense cakes – one for yourself and one for your hubby, boyfriend or friend to enjoy perhaps with coffee, tea or iced tea, if it is a hot day. I didn’t factor in the carbs for the filling, as you can use as much or as little as you like and sweeten as desired. Oh, by the way, this is a recipe that was inspired by Carolyn’s (from lowcarbfriends) Flourless 3 min chocolate cake which I love. Thank you, Carolyn!!
2 tbsp peanut butter
1 tbsp whipping cream (or milk)
1 tsp cocoa (up to 1 tbsp, if desired)
½ tsp baking powder
½ tsp Splenda Quick Pack (or equivalent – can use less)
½ tsp vanilla extract
Grated unsweetened baker’s chocolate (optional)
Cream Cheese Filling:
Spreadable cream cheese
Sweetener to taste
Cream Cheese Filling: In food processor or in bowl with softened cream cheese, combine cream cheese and sweetener. Set aside.
3 Minute Peanut Butter Chocolate Cake: In blender, combine egg, peanut butter, whipping cream, cocoa, baking powder, Splenda and vanilla. Blend until well combined. Pour into ungreased cereal bowl. Nuke 1 minute in microwave oven (my oven does not run terribly hot, so depending, you may need a few seconds longer). Allow to cool 30 seconds. Loosen edges with a knife and invert cake over a plate. Allow to cool a little longer until you can comfortably handle it. Use a knife to cut the cake vertically in half and slice a pocket in each (pita pocket-style). Fill with sweetened cream cheese and serve immediately so that the cake is still a bit warm. If desired, sprinkle cakes with grated, unsweetened baker’s chocolate or sweetened chocolate of choice for a deeper chocolate flavor and to make your cake look pretty.
Nutritional Analysis of Cake (without cream cheese filling): 2 servings, 1 serving:
158.5 calories; 6.9 g protein; 12.8 g fat; 3.3 g carbs
Labels: Cakes and Cheesecakes