Sugar Free Flourless Chocolate Cake Pound Dropper Recipes

SUGAR FREE CHOCOLATE POUND CAKE

Steps:

• 1. Preheat oven to 325 degrees F. This is the Mariann Cake pan that I used, it is a 10 cup capacity pan large enough to hold a 2 layer cake mix. I purchased it on line from Amazon. If you do not have a cake pan with the recessed bottom, you can bake it in 2 pans and add the filling between the layers if desired or split the cake in half & add the filling. May need 2 cans if you want to add it on top as well.
• 2. Add cake mix to a large bowl, then add eggs, oil, coffee flavor, coffee granules & half and half. Beat about 3 minutes until smooth. Pour into prepared cake pan. PLEASE NOTE ADDING THE COFFEE FLAVOR, HALF & HALF AND COFFEE GRANULES GIVE THE CAKE A BIT OF A HOME MADE FLAVOR.
• 3. Prepare pan by spraying liberally with nonstick cooking spray or Bakers Joy. Add the cake mix and bake according to package directions. I needed 45 minutes.
• 4. Remove from oven allow to sit for 10 minutes and then invert onto a baking rack or cake platter and allow to cool completely, then add cherry pie filling to the recessed area. Chill until you are ready to serve. In lieu of cherry pie filling can dust lightly with powdered sugar, and top with whipped cream and fresh fruit if desired.

FLOURLESS, NO SUGAR ADDED CHOCOLATE CAKE

Steps:

• Preheat oven to 350 degrees.
• Coat a 9” Spring form pan with butter and dust with cocoa powder. (do not tap out excess).
• Combine melted chocolate and remaining butter. Stir until smooth and combined. In a large bowl combine the chocolate mixture with the almond flour, sour cream, egg yolks, and vanilla extract. Stir until well-blended.
• With an electric mixture, beat egg whites and salt until stiff glossy peaks form. Add one-quarter of egg whites to the chocolate mixture to lighten. Gently fold in the remaining whites until no white streaks remain.
• Pour into prepared pan and smooth the top.
• Bake for 20 min or until cake has risen and is barely dry on the top. A wooden tooth pick inserted comes out with a lots of moist crumbs.
• Place cake, still in the pan, on a rack and cool until warm. Cake will fall dramatically. Loosen edges of the cake with a knife and remove the pan sides.
• This cake can be combined with the Sugar Free Chocolate Mousse and topped with toasted slivered almonds. Texture should be dense, moist and slightly fudgy .
• *Chocolate can be melted on low microwave setting just until melted or over a double boiler.
• 4 g. Net Digestible Carbs per serving size (without mousse or almonds),
• 1 g. Sugar.
• www.ycchocolate.com.