Flourless Butterless CHOCOLATE CAKE

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Replies

  • andreamkelly
    andreamkelly Posts: 169
    bump
  • stillnot2late
    stillnot2late Posts: 385 Member
    I found someone's recipe for flourless sugar free peanut butter cookies and I love them better than bought protein bars. Now I just bought "diet" cake, $60 worth, and I see your recipe! You bet your bippy I'll be making this cake!
  • maryb2374
    maryb2374 Posts: 137 Member
    Sounds great!
  • stacyrhoades11
    stacyrhoades11 Posts: 50 Member
    Will defiantly have to try this!
  • nomicat77
    nomicat77 Posts: 132 Member
    you can even make it healthy and get rid of the eggs. replace with ground flax or homemade applesauce. probably make it more moist that way too and not support the poultry industry, win win. love your idea about the garbonzo beans.that's very clever. so how many calories and fat does this yield anyway?
  • Domestic_Hippie
    Domestic_Hippie Posts: 108 Member
    I used to make a "cookie dough" like this :) It uses garbanzo beans as well and is egg, butter, flour and dairy free. I made it when I used to do weight watchers.
  • meagalayne
    meagalayne Posts: 3,382 Member
    Interesting idea! Bump!
  • rabps
    rabps Posts: 46 Member
    definitely trying this
  • readthat
    readthat Posts: 136
    I want to try this
  • teenio7
    teenio7 Posts: 104 Member
    bump
  • Theresafinallygetsitright
    Theresafinallygetsitright Posts: 157
    yep, yep, going to try this one! Thanks :)
  • crowunruh
    crowunruh Posts: 246 Member
    Bump for later
  • clare_smiles
    clare_smiles Posts: 98 Member
    Looks delicious and can't wait to try it! Thanks for sharing!
  • Doberdawn
    Doberdawn Posts: 733 Member
    you can even make it healthy and get rid of the eggs. replace with ground flax or homemade applesauce. probably make it more moist that way too and not support the poultry industry, win win. love your idea about the garbonzo beans.that's very clever. so how many calories and fat does this yield anyway?

    scroll up. I posted pictures and nutritional data.
  • Doberdawn
    Doberdawn Posts: 733 Member
    Lots of folks keep asking, over and over... how many calories? If you read the thread, it's been posted by a few of us. Here is what I posted:
    I just made this both ways... with garbanzo beans and with black beans. The black beans were much easier to puree and the mix poured a lot more smoothly. I'm about to have an official taste test next with my family. Will report more later and will post pics.

    Okay, my official review... Agree no-one will guess what they're made of. My dad who doesn't like weird foods thought they were good. The black bean was easier to make & smoother. It also looks darker. But... The garbanzo bean version comes out fluffier,r moister & I liked the flavor of it just a bit better. Though, my dad thought the black bean was richer... I think that was perception because of the color. I put the recipe into MFP & cutting into 8 slices (as shown below) came to only 171 calories, 7g fat, 3.6g fiber. Healthy & tasty. The black slices weigh 1.6 but the garbanzo slices weigh 2.2. So, they really become fuller somehow though the same quantity of everything is used. Weird, eh? It is a shade dry, so I might try adding honey or applesauce next time. Though black bean was easier to blend, I'll probably stick with garbanzos. Oh yeah, I followed the 2nd person's recipe with 2 whole eggs instead of the hassle of dividing all those whites. Now, the promised picture:
    IMAG0749.jpg
  • DeborahBatewell
    DeborahBatewell Posts: 147 Member
    thanx
  • kw19427
    kw19427 Posts: 9 Member
    bump
  • HMToomey
    HMToomey Posts: 276
    Attempting this next week, thanks!
  • dandur
    dandur Posts: 267 Member
    you can even make it healthy and get rid of the eggs.

    What's unhealthy about eggs?
  • chrissyh
    chrissyh Posts: 8,235 Member
    Gotta try this!
  • peuglow
    peuglow Posts: 684 Member
    It really wasn't that good. Kudos to the OP for creativity, but it was dry and bland. For the calories I'd rather have real cake!
  • beebee0925
    beebee0925 Posts: 441 Member
    bump
  • PixelTreason
    PixelTreason Posts: 226 Member
    I actually liked it - just made it today but baked it shorter than the 40 minutes, more like 25-30 mins.

    My only problem is it's very dry and while I don't mind it not too sweet, my boyfriend will hate it. I may have to add sugar next time. Anyone know how to make it a bit more moist?
  • 0145528
    0145528 Posts: 25
    Maybe add some applesauce into the batter? Some experimentation may be required here......
  • PixelTreason
    PixelTreason Posts: 226 Member
    Maybe add some applesauce into the batter? Some experimentation may be required here......

    That's what I was thinking. Next time I'll add some applesauce, thanks. :D
  • Livingdeadgirl44
    Livingdeadgirl44 Posts: 264 Member
    Hmm doesn't carrot keep a carrot cake moist? Maybe some carrot or courgette? I'm not an expert baker so I'm not sure how these things work though!
  • beebee0925
    beebee0925 Posts: 441 Member
    Maybe add some applesauce into the batter? Some experimentation may be required here......

    That's what I was thinking. Next time I'll add some applesauce, thanks. :D

    And give us an update. I'm curious as to how the modification works out for you.
  • PixelTreason
    PixelTreason Posts: 226 Member
    Maybe add some applesauce into the batter? Some experimentation may be required here......

    That's what I was thinking. Next time I'll add some applesauce, thanks. :D

    And give us an update. I'm curious as to how the modification works out for you.

    I will, thanks! I like it enough that I want to make it again. :)
  • peuglow
    peuglow Posts: 684 Member
    I will say that if we could make it more moist, it would be a better cake. But as is, I wasn't a fan.
  • PixelTreason
    PixelTreason Posts: 226 Member
    Update:

    Changes I made:

    I used 2 eggs and 2 egg whites (instead of 3 whites and 1 egg)
    I added 1/4 cup of unsweetened applesauce
    I added 1/4 cup white granulated sugar


    It's delicious!
    The sugar, even though it's just a little, gave it that added hint of sweetness and either the applesauce or the extra yolk made it a bit more moist!

    I love it. Though I did just eat a piece warm right out of the oven. Maybe it will dry out a bit when it cools?

    Anyway, as of right now it's totally worth making again. I like it quite a bit though it is kind of a lot of calories for a small piece. Maybe I can get less chocolate in next time?

    Here's the break down:

    JaMhu.png

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