1-minute Chocolate Cake

[Tara30]

I got this off another site, and tried it . It is so good!
(No credit was given on the other site so I don't know who the original inventor of this recipe is)

1 minute chocolate cake

1/4 cup ground pecans or almonds (pecans have lower ECC)
2T butter
1 egg
3T granular Splenda or equvalent
1/4 t baking powder
1T cocoa
1T water of da vinci SF syrup

Mix together in a 2 cup pyrex measuring cup the ground pecans, the splenda , baking powder and cocoa.
IN seperate small dish, melt the butter in microwave. Mix the water and egg to the butter. Add to dry ingredients and mix.
Cover with plastic wrap and make a couple slits in the top. Microwave HIGH for 1min, 10sec or until done. Will appear moist at first but will set up nicely in a minute. I turn mine onto a small bowl and top with a T of frozen Cool Whip, it reminds me of chocolate cake with ice cream :)

I just fitday'd it and NOT INCLUDING the SPLENDA (they had no listing for it??)
ground almond 4.12g carb- 2.86fiber= 1.26ECC
egg = 0.61 ECC
Baking powder = 1 ECC
cocoa 3g carb-1.5 fibre= 1.5
for a total of 4.37ECC carb. I will try to check my splenda later to add. If there are any calculation mistakes please post. I am new to calculating ECC's.
Hope you enjoy like I did! It is a generous serving.

[soopy]

Yum! DH and I just shared a recipe for a very satisfying chocolately dessert! Thanks for sharing.

[pelhamga]

1T water of da vinci SF syrup


1 T water of davinci syrup ??? do you mean 1 T water and 1 T da vinci syrup

[soopy]

I think that was a typo that should read "1 tbsp water OR davinci syrup." DH and I have made this several times, with a variety of liquids. Pretty much anything will do.

[pelhamga]

I think that was a typo that should read "1 tbsp water OR davinci syrup." DH and I have made this several times, with a variety of liquids. Pretty much anything will do.
ok ty I'm going to make it today

[soopy]

Hey, Happy Birthday Pelhamga! Don't forget the whipped cream on top of the cake!

[pelhamga]

I'm going to make it w/ pecans. After all, I do live in GA. And I get my peecans free ,if I go to my dads and pick them up.:) I 'll let ya know how it comes out .Wish I could fix it right now ,but 5 babies are here til 6:00

[Karole]

Pel--you lucky thing to have all those free pecans !! I have relatives living in Okla. that own a huge pecan grove, but we never seem to be there at the right time of year to get them.:crybaby: :crybaby: :crybaby:

I want to try this cake too, it is simple and sounds very good. I love the quick little treats as my hubby has a sweet tooth the size of Georgia !!:D

Thanks for posting this Tara.:thumbsup: :thumbsup:

[Karole]

Made this cake this morning and it was easy and it was good. I have a sf chocolate syrup that could be heated up and drizzled over it too. hmmmmm. I may have to make another one.

[pelhamga]

I made 3 cakes
Choc was ok
Raspberry was good
Cinnamon was the best

[soopy]

I made 3 cakes
Choc was ok
Raspberry was good
Cinnamon was the best

Ok, how did you modify the recipe for the different flavors? Was it just a choice of syrup flavor, or did you add something else?

[pelhamga]

just before I added the dry ingred,I used 5 mashed up raspberries,1 tsp water and no syrup(didnt have any raspberry da vinci)
cinnamon was 1/2 tsp cinnamon added to dry ingred,and 1/2 tsp of vanilla ,1/2 tsp water to the egg

[Karole]

I'll give that cinnamon one a try very soon. Love cinnamon, maybe this will be sort of a breakfast cinnamon roll thingey.

[Ammy]

I don't eat cocoa of any kind...any idea what I can replace that with?

[LisaS]

:eek: you don't eat chocolate :eek: at all? :eek:
I would think you could sub with any flavoring that you do like - my cocoa uses 2t per cup of hot chocolate - so an equivalent amount of another flavoring or spices I should think should give you an equally intense flavor - I find that trying to use SF syrup to also get an intense flavor makes things too sweet so I use things like Orange extract or other flavorings in things like shakes. Cinnamon heavy or Ginger heavy spice mixtures (think Pumpkin Pie or Gingerbread) might be good here too.

[Ammy]

Nope, haven't for years...just can't stop once I start eating it, so I don't eat it at all-then I don't crave it.

The pumpkin pie spice sounds really good!

[Karole]

I did like the cinnamon but my fav is still the chocolate version. But that is just ol "chocoholic" me.:D :D

[Sueparl]

:) I think this is good news: according to Fitday, 1/4 teaspoon of baking powder has only about 1/2 gram of carbs after fiber is removed!!

SueP

[islandgirl]

I just fitday'd it and NOT INCLUDING the SPLENDA (they had no listing for it??)
ground almond 4.12g carb- 2.86fiber= 1.26ECC
egg = 0.61 ECC
Baking powder = 1 ECC
cocoa 3g carb-1.5 fibre= 1.5
for a total of 4.37ECC carb. I will try to check my splenda later to add. If there are any calculation mistakes please post. I am new to calculating ECC's.
Hope you enjoy like I did! It is a generous serving.

The Splenda is 24g net carbs per 1 C or 16 Tbsp, so your 3 Tbsp will be 4.5g net in this recipe.

24g / 16Tbsp = 1.5g/Tbsp

;)

[di-zee]

can anyone tell me what davince syrup is?
cheers and thanks, dizee

[Relief]

Di Davinci syrups are a brand of sweet flavored "syrup" ( they aren't really thick which is what syrup calls to mind for me) familiar to most people as the agent used to flavor coffee in Starbucks et al. Another Brand is Torani. they come in a mind boggling array of flavors and in both regular and sugar free versions. we use the sugar free here obviously. Both brands are sweetened with splenda. very useful product. Get them on line-- netrition.com carries them and has good shipping costs--or locally our Cost Plus world market carries a nice slection and even the supermarket has one or two flavors --look in the coffee aisle.

In addition to coffee and baking you can use them to make Italian sodas--a nice shot over ice with club soda added.

[di-zee]

very wary of ordering anything online. mostly american and by they time they hit you for fees, deliver and exchange rates to aussie dollars it can get nasty. i made one order a few years ago that ended up costing me about $250 instead of $80 :-(
So, if there are any aussies out there, do we have something similar. ... or a recipe???
there are very few splenda products here, apart from splenda. i can't even find lc brown sugar substitute.
cheers, from di.

[hawk]

Ammy have you tried carob powder?

[hawk]

I made this with pure vanilla extract as part of the 1 Table spoon of water and no cocoa and it turned out really good!!

[friendly]

I made this--I can't believe how good it turned out! My favorite LC dessert by far!

[alexandra]

It was good, I may need to reduce the baking powder or mix it more throughly before microwaving. I tasted too much of a baking powder taste.
I am amazed at how well this turned out. texture was like chocolate pecan cake. didn't have the cool whip. I checked the lite stuff and it still had corn syrup and things in it and even though it said South Beach approved I passed, but I needed something a little snack-y and this helped me not feel deprived.:D

now I'm ready to make my Vietnamese style stir firied pork and broccoli, no sugary sauces and rice for the kids only before I go to work....

thanks for posting!:)