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Saturday, February 25, 2006

Luxurious Low-Carb German Chocolate Cake

Luxurious Low-Carb German Chocolate Cake:

Jimmy Moore
February 23, 2006

The following is a reprint from the blog
'Livin' La Vida Low-Carb':

This Low-Carb German Chocolate Cake is elegant
and to die for!

Elaine at Low-Carb Connoisseur has done it yet again!

But this time she got a little help from the amazing
and magnificent 156-pound low-carb weight loss
success story Lora Ruffner from Low-Carb Luxury
to come up with the best all-occasion cake recipe
for people who are livin' la vida low-carb that I have
ever seen.

Lora is a recognized leader in the low-carb industry
(which is why I named her and her partner Neil
Beatty to my top 10 movers and shakers list last
year!) and knows her stuff!

Just wait until you dive your tastebuds into the
thrilling taste of the bold, rich flavor of real German
Chocolate Cake! Are you sure this is a 'diet' cake?

Here is this incredible low-carb recipe for you to
surprise your friends and family with at the next
special event!


1 cup oat flour
1/2 cup vital wheat gluten
1/2 cup Wise Choice Cake-ability Baking Aid
1 cup almond flour
1/2 cup Dutch processed cocoa
1 Tablespoon baking powder
1/2 cup Splenda
1/4 cup Diabetisweet or Maltitol
1/4 cup erythritol
1/2 teaspoon salt
8 large egg whites (at room temperature)
1/2 teaspoon cream of tartar
1/4 cup DaVinci Gourmet Sugarfree German
Chocolate Cake flavor syrup
1/2 cup whipping cream
4 large egg yolks
1/3 cup oil
2 teaspoons vanilla extract

Grease and flour (use oat flour) two 8' or 9' round
cake pans. Preheat oven to 325�F.

In large mixing bowl, sift together oat flour, vital
wheat gluten, almond flour, Cake-ability Baking Aid,
sweeteners, baking powder, cocoa, and salt. Set aside.

In another large bowl, whip egg whites until soft
peaks form. Pause and sprinkle cream of tartar over
egg whites, then continue beating until stiff peaks form.

In a small bowl, mix DaVinci German Chocolate Cake
syrup with egg yolks and whisk well. Add oil, cream,
and vanilla extract and mix well to fully incorporate.

Add egg yolk mixture to flour mixture and beat until

Add 1/2 of the whipped egg whites to the batter mixture
and beat again until well blended (but no more than a

Then carefully add batter to remainder of whipped egg
whites and mix gently using a rubber/plastic spatula,
being careful not to break down whites, until batter is
fully incorporated.

Pour into cake pans evenly and bake at 325°F for
20-30 minutes turning half-way through. Keep an eye on
them and don't over bake. Baking time can vary a bit
depending on oven, elevation, etc.

Cake is done when lightly golden brown on top and puffed
and cracked at edges. Remove from oven and cool for 10
minutes before removing from pan to cool on cake racks.

When fully cool, assemble and ice with coconut pecan
topping. Get the topping recipe here.

low carb diet plan


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