Tuesday, December 22, 2009

Quick Chocolate Cake

The holiday season is difficult for many of us, as we watch our friends gobble down allegedly delicious holiday foods. So I thought I'd mention an instant LC chocolate cake recipe I got somewhere. Can't remember where, so I can't give credit.

The nice thing about this recipe is that it's incredibly fast, so if you suddenly get hit by a yen for something sweet and chocolate but you wisely don't keep stuff like that in the house, you can whip up a batch of this in minutes.

1/4 cup nut flour (or wheat bran or rice bran)
2 tablespoons cocoa powder
1/4 teaspoon baking powder
3 to 5 packets of sweetener
2 tablespoons melted butter, or sour cream
1 tablespoon water or DaVinci syrup, any flavor)
1 egg

Mix everything together in a 2-cup microwavable glass cup and cover with plastic wrap. Cut a small slit in the center of the wrap to vent. Put in microwave for about a minute.

That's it! I'm lazy, so I usually don't bother to cover with plastic wrap and it turns out OK. I also don't see a reason to waste the DaVinci syrup, as this is plenty sweet (5 packets of sweetener made it too sweet for me), and the chocolate flavor is intense so who needs more?

You can gussy this up by adding chunked nuts. Or you could add a LC icing or swirls of whipped cream.

I never particularly liked chocolate cake; I was more of an icing person. And I preferred fruit pie to cake. But I do occasionally feel chocolate-dessert deprived, and then I whip up a batch of this and feel satisfied for another month or so.

1 comment:

  1. This was excellent! I tried it today, used 3 packets of Splenda, but will only use 2 next time.

    Jeanne Shepard