Categories
Appetizers
Barbeque
Beef
Beverages
Breads and Rolls
Cakes
Candies
Casseroles
Cheese
Condiments
Cookies
Crock Pot Recipes
Desserts
Diabetic Recipes (moderate carbohydrate)
Eggs
Fruits
Induction
Jams & Jellies
Other Meats
Pasta
Pastry
Pies
Pizza
Pork
Pork Rinds
Poultry
Salads and Dressings
Sauces
Seafood
Snacks
Soups and Stews
Vegetables
 
User Login
Username*
Password*
Not Registered? Click Here to Register

 

Fudgy Chocolate Cake

Submitted by: Admin on 02/11/2004
3689 views
2.72 avg rating
185 votes
 
 
Print
 
Send to Friend

Rating



Ingredients

1 cup almond flour
1/4 cup oat flour (16g carbs per 1/3 cup)
1/4 cup hazelnut meal
1/2 cup dutch process cocoa powder
1 tsp. baking powder
1/4 tsp. baking soda

1 cup unsalted butter, softened
1-1/3 cups Splenda
2 large eggs room temperature
1 cup sour cream
1 tbsp. hazelnut syrup or vanilla

Directions

Preheat oven to 350 degrees, lightly grease 9" cake pan.

Mix together flours and hazelnut meal, baking powder, baking soda and cocoa. Beat together butter and splenda, add flavoring and sour cream.

Add 1/2 dry ingred. and mix well with electric mixer. Add remaining 1/2, mix well scraping bowl. Spoon into pan and spread until even. Bake 40 minutes or until knife comes out clean. Cool in pan for 5 minutes then turn out onto rack. Add sugar free dark or milk choco. with whipping cream and heat on stove until melted. Cool then pour over cake.

Servings

6 to 8

Time to prepare

1 hour

Difficulty

Average
 

Comments

Serve with sugar-free low carb ice cream or fresh raspberries.

 
 
Search