Wednesday, February 22, 2006

Luxurious Low-Carb German Chocolate Cake

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? LOL!

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

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 (recipe below.)

Low-Carb German Chocolate Cake Frosting

1 cup heavy cream
4 egg yolks
1/4 cup Steel's Nature Sweet (Maltitol Syrup)
1 teaspoon Brown Sugar Twin or 3 teaspoons Diabetisweet Brown Sugar Substitute
1 cup Splenda
1/4 cup unsalted butter
1 cup chopped pecans
1 1/4 cups unsweetened flaked coconut
1 teaspoon vanilla extract

In a medium bowl, whip egg yolks, heavy cream, and sweeteners until smooth. Cook in the top of a double boiler, until mixture thickens. Add butter and vanilla extract and whip to incorporate. Remove from heat and stir in coconut and pecans. Cool before icing the cake. Use some perfect pecan halves if you like for decorating.

Total net carbs in the entire cake: 144. Cut into 20 pieces for 7.2 net grams of carbohydrate per slice or 16 pieces for 9 net grams of carbohydrate per slice.

Sounds simple enough, doesn't it? By the way, there are a lot of ingredients listed in this recipe and Elaine has many of them available at Low-Carb Connoisseur if you cannot find them at a store in your area.

Speaking of Low-Carb Luxury, they recently did a review of the ChocoPerfection bars that I've been telling you about which I have been getting GREAT feedback from my readers about.

Here are just a few of the highlights from the Low-Carb Luxury review written on 2-12-06:

"Forget what you think you know about low carb chocolate. Enter Choco Perfection ... Most of us found them to be so rich that we couldn't eat an entire bar in one sitting, but that didn't stop us from wishing we could. They're just that good. They're creamy with a wonderful mouthfeel. Choco Perfection gets our highest rating for low carb chocolate bars to date. Once you try them, you might not want to ever live without them. Luckily, you won't have to. Don't wait. Place that order. We're not kidding."

Do you get the feeling they liked the ChocoPerfection bars? Hee hee! They REALLY ARE that good, I promise you. These bars work great in recipes calling for chocolate, too! I used them in this recipe recently and it turned out phenomenally good!

Order ChocoPerfection bars TODAY and be sure to tell Mary Jo I said hello!


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