Depending on your tastes, it might not be THE answer…. but, if you like chocolate even a little bit, I’m about to introduce you to the most wonderful cake EVER. This cake uses normal sugar, no sweeteners, and still clocks in at only 120 grams of carbohydrate per WHOLE, BIG CAKE. That’s right, not per slice…. per CAKE. And I get about 8 big servings of cake out of the sucker, which makes it 15 GRAMS PER BIG SERVING. Sorry for all the caps, I just really, really love this cake.

The recipe is not mine. I orginally found it on Nigella.com, but I’ve modified it a bit for the diabetics, and I’ve clocked exact carbohydrates for ya, assuming you use the exact ingredients I do.

The cake is called Chocolate Cloud Cake, and is essentially a flourless (score!) fallen chocolate souffle. It takes a bit of effort, but if you are willing to put forth the effort, you will be rewarded with an incredible, rich, dark chocolatey, warm, light-as-air miracle of a desert. All you looking for something you can actually eat on your birthday (and today is my birthday, so I’m very grateful for this cake), here’s your answer.

I’m not posting pics, as it’s not really that gorgeous, and I’m lazy.

CHOCOLATE CLOUD CAKE
or, Diabetic Miracle Dessert Surprise!

INGREDIENTS:

Cake:
9 ounces of dark chocolate (Lindt Excellence 70% Cocoa Dark Chocolate. Comes in bars, usually in the dessert or baking aisle. 9 ounces is 2.25 bars.)
1/2 cup butter
6 eggs (these get separated, etc, so read through the recipe before making)
1/4 cup superfine or baker’s sugar

Topping:
2 cups whipping cream
2 tablespoons sugar or equivalent substitute
1 teaspoon vanilla extract

DIRECTIONS:

1. Melt the chocolate in a microwave. When it is beginning to melt, add the stick of butter and melt until completely melted.
2. Get out two bowls for the eggs. In one bowl, put two whole eggs, and four egg yolks. In another bowl, put four egg whites. Make sure there is no yolk in the whites bowl, or it will not beat properly.
3. Beat the egg whites with an electric mixer on high. Add the sugar after a minute or so, and continue beating until the egg whites form dairy-queen-ice-cream like peaks when you insert and remove a spoon.
4. Stir the chocolate / butter into the egg yolks bowl.
5. Add a glob of egg whites to the chocolate / butter / egg yolk bowl, and mix it up.
6. Fold in the rest of the egg whites carefully, until well mixed.
7. Pour into a greased 12″ round pan or a square casserole or something of similar volume, and bake at 350 degrees for 30 + minutes. The cake is done when you jiggle the pan and the center does not jiggle. The top will be cracked, and the cake will have risen a bunch. It will mostly fall again when you take it out of the oven.

Whip the cream, add the sugar and vanilla and serve big, fluffy heaps of cake (it’s easiest to scoop it out, rather than worry about slices) topped with cool vanilla whipped cream.

YUM. Seriously.

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