THE Premier Low-Carb store .. .. AND Meeting Place

Tuesday, February 9, 2010

*CHOCOLATE SWEETHEART CAKE*


CHOCOLATE SWEETHEART CAKE
This beautiful, layered cake rises very high and tastes like the real thing. Make this cake for you and your sweetheart as a sweet ending to a perfect meal and a lovely day. This recipe is from Splendid Low-Carb Desserts.
2 1/2 cups Low-Carb Bake Mix(625 mL)
1 cup SPLENDA® Granular (250 mL)
1/2 cup powdered erythritol (or use Xylitol, maltitol)
1/4 cup cocoa (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)
3 eggs
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,powdered erythritol, cocoa, 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.
Nutritional analysis with frosting: 12 servings, 1 serving:
362.4 calories; 12.3 g protein; 29.1 g fat; 6.3 g carbs
16 servings, 1 serving:
271.8 calories; 9.2 g protein; 21.8 g fat; 4.8 g carbs
Helpful Hints: This cake is slightly modified from the one I have in my cookbook - it is now lower in carbs. Instead of the frosting suggested, see my Betty Crocker Frosting - add cocoa or melted chocolate to make a chocolate frosting.
Here is my Splendid Low-Carb Bake Mix.
Sweetness in this cake: I have to be honest here. This cake was originally a little problematic in the area of sweetness. Originally I had used 1 1/4 cups Splenda Granular and 1/4 cup maltitol crystals (because using Splenda Granular alone in this recipe did not sweeten adequately). The reason I don't suggest it here is that I now know most people cannot tolerate maltitol very well. Although that is not a huge amount spread over a whole cake, but still, I think the erythritol will do the job nicely.
However, I'm guessing 1 1/4 cups Splenda Granular and 1/4 cup xylitol would also be perfect. A small taste test before baking is in order. People are always subbing their own preferred sweeteners and that's fine, but one needs to do a little taste test sometimes if the recipe indicates other sweeteners. The cake will taste a lot less sweet after having baked. If the cake batter tastes really sweet, don't worry.
Splenda Quick Pack is great for some things - especially sweetening liquids, however, I have not always been pleased with the results in baking. Perhaps it is that the maltodextrin does indeed have some sweetening qualities besides the sucralose. So, I would suggest tasting the batter (although there is always a tiny risk of getting salmonella, so keep that in mind) and if you have a sugar alcohol on hand such as erythritol or xylitol - use that as well. If you don't, then use some Splenda packets - they are sweeter due to the dextrose in them.
CHOCOLATE SAUCE AND FROSTING
This sauce is delicious. See page 71 for another delicious chocolate sauce that does not rely on chocolate chips.

1 cup sugarless chocolate chips (250 mL)
(sweetened)
1 can Thick Cream, (170 mL)
Carnation® (25% M.F.)
1 tbsp Da Vinci® Sugar Free (15 mL)
Kahuli Caffe or B-52 Syrup (optional)
In medium microwaveable bowl with lid, nuke chocolate and cream 2 minutes. Stir to combine well. Stir in Da Vinci® Sugar Free Kahuli Caffe or B-52 Syrup, if using. If using as a frosting, refrigerate or briefly freeze sauce, until it has a firmer consistency and spreads easily.
Helpful Hints: Use warm chocolate sauce for dipping fruits or as a topping for ice cream. This would make an awesome topping for a cheesecake or pour over a crust and then add a pie or cheesecake filling.
Use this thick sauce as a delicious, decadent drizzle over plain cakes or any other dessert that it would compliment.
Use this sauce as a frosting for brownies or cakes. It is also great for frosting cookies. Use this sauce as the basis of chocolate truffles as this sauce is similar to ganache (a smooth mixture of chocolate and cream).
Variation: French Silk Pie: For a really decadent, famous pie, double recipe and pour over a Short Crust, page 54 or Graham Cracker-like Crust, page 41, and let set 24 hours in refrigerator. For a firmer pie, drain cream first over a colander and add extra cream from another can to make up for lost volume. Yield: 10/12 servings. (350.2/291.9 calories, 6.5/5.4 g protein, 24.0/22.5 g fat, 4.4/3.7 g carbs)
Helpful Hint: The frosting is a little sparse for a double-layered cake, however, with a filling for the middle of the cake, such as custard or cream whipped with cocoa and sweetener, it is then substantial and able to frost the entire cake comfortably.

8 comments:

Jennifer said...

Mary, your comment went under the wrong post (easy to do, so don't worry), so I'll post it here:

I realize that this is a two-layer cake ... but I don't have a lovely heart shaped baking pan. I was thinking, however, that this recipe might make awesome cupcakes.

Could I expect them to rise nicely as well? And would the recipe make 12 or 24 cupcakes? Could I freeze them if I didn't ice them?

Thanks so much for these recipes ... and I'm dying to try this one.

Mary

Jennifer said...

I think you would get 12 to 16 cupcakes. I suspect they will rise nicely. Yes, you can freeze them.

This cake will also work in 2 round cake pans or you can halve the recipe and use one cake pan.

Please see the note in the post that I added about the sweetness of this cake.

So nice to have you visit, Mary. Have a lovely day and hope you like the cupcakes if you do try it.

kamagra Jelly said...

happy Valentines Day to you all and enjoy the chocolate cake with red roses...

Thanks

Generic Levitra, Generic Cipro, Generic Viagra, Kamagra Jelly

Kate@Diethood said...

That is one high, delicious cake!! I'm especially lovin' that frosting! :)

Jennifer said...

Kate, thanks - you are right the frosting is yummy!

xanax said...

My how times have changed.

Julie said...

This cake is wonderful, perfectly sweet and has a great texture (not too dense like many low carb baked goods). I made this as a bundt cake because I didn't have two round cake pans or a heart-shaped pan. I frosted it with your Creamy Vanilla frosting with the confectioner's sugar substitute. It is yummy! My husband has eaten two pieces already today and that tells you something, because he always complains that low carb cakes and cookies are too "diet" tasting!

Jennifer said...

Yay - it passed the husband test. It takes a while to get used to low-carb baking, etc. but after a while the other stuff sometimes tastes weird. I had a store-bought packaged chocolate chip cookie the other day (son brought a package in) and it tasted awful!!