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<blockquote data-quote="anniep" data-source="post: 173788" data-attributes="member: 27533"><p><strong>Re: Low Carb Recipes.</strong></p><p></p><p>I was given this recipie for gluten free chocolate cake, I have just made it with Splenda to make it low carb and eaten it with cream and it has not affected my BG.</p><p></p><p></p><p><strong>Chocolate cake</strong></p><p>150g dark chocolate</p><p>150g butter</p><p>6 eggs</p><p>250g caster sugar - I used 25gm of splenda</p><p>tsp vanilla essence</p><p>100g ground almonds</p><p>1tsp cinnamon and a pinch of ground cloves</p><p>2tsp instant espresso </p><p>oven 180C 23cm lined and buttered cake tin</p><p></p><p>melt butter and chocolate together </p><p>beat eggs vanilla and sugar together until double in volume </p><p>gently fold in dry ingredients and then fold in chocolate mixture</p><p></p><p>pour into tin, bake for 35-40 mins</p><p>remove from oven and cover with a tea towel until cool,</p><p>will fall a couple of inches and be gooey inside.</p><p></p><p></p><p>It didn't rise very much and I don't know if it was the way I made it or the use of splenda, but it didn't sink back down at the end and wasn't gooey in the middle.</p></blockquote><p></p>
[QUOTE="anniep, post: 173788, member: 27533"] [b]Re: Low Carb Recipes.[/b] I was given this recipie for gluten free chocolate cake, I have just made it with Splenda to make it low carb and eaten it with cream and it has not affected my BG. [b]Chocolate cake[/b] 150g dark chocolate 150g butter 6 eggs 250g caster sugar - I used 25gm of splenda tsp vanilla essence 100g ground almonds 1tsp cinnamon and a pinch of ground cloves 2tsp instant espresso oven 180C 23cm lined and buttered cake tin melt butter and chocolate together beat eggs vanilla and sugar together until double in volume gently fold in dry ingredients and then fold in chocolate mixture pour into tin, bake for 35-40 mins remove from oven and cover with a tea towel until cool, will fall a couple of inches and be gooey inside. It didn't rise very much and I don't know if it was the way I made it or the use of splenda, but it didn't sink back down at the end and wasn't gooey in the middle. [/QUOTE]
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