Saturday, May 1, 2010

Mint Chocolate Cake

Cake Layer

1 Egg

1 oz Cream Cheese

1 Tablespoon Butter

1 Tablespoon cocoa powder
1 Tablespoon Powdered Erythirol
1 Scoop Stevia
(the little spoon that comes with it)
6 Drops liquid Splenda

Egg, Soften Cream Cheese, and Butter to room temperature. Mix everything except Egg on high until very well blended, then add egg and mix on low till blended. Bake at 375 for about 15 minutes. This will rise very high, and fall quite a bit, but thats ok, that's what gives the cake layer its dense texture. Makes (2) 4" round cakes. Cool in refrigerator while preparing other layers. This has a great "cake like" texture, and the Erythritol lends itself well.

Mint layer
2 1/3 Tablespoons Butter

1 oz Cream Cheese

14 drops Mint Extract (I used the liquid Stevia dropper)
2 Tablespoons Powdered Erythritol
13 drops Liquid Splenda
2 Scoops Stevia (the little spoon that comes with it)

Soften Butter and Cream Cheese to room temperature. Mix all ingredients till blended.
Spread onto cooled cake layer. The Erythritol does have a cooling effect in this layer, and even a little grit, but it's no big deal since it's a mint layer anyway, and the grit isn't overbearing when combined with the other two layers.

Chocolate Topping
2 Squares Lindt 85
% Chocolate Bar
1/2 Tablespoon Butter

1 1/2 teaspoons Heavy Cream

14 drops Liquid Splenda

Melt all ingredients in skillet or microwave. Spread on top of mint layer and sides.
This is very tasty, similar to chocolate frosting!

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