German Chocolate Cake

German Chocolate Cake
German Chocolate Cake

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

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  • German Chocolate Cake

  • (As featured in our ad in Low Carb Energy Magazine.)

  • 1 1

    1 cup oat flour

  • 1/2 1/2

    1/2 cup vital wheat gluten flour

  • 1/2 1/2

    1/2 cup Expert Foods Cake-ability Baking Aid

  • 1 1

    1 cup almond flour

  • 1/2 1/2

    1/2 cup Dutch processed cocoa

  • 1 1

    1 Tablespoon baking powder

  • 1 1

    1 cup Splenda

  • 1/2 1/2

    1/2 cup Erythritol

  • 1/2 1/2

    1/2 teaspoon salt

  • 8 8

    8 large egg whites (at room temperature)

  • 1/2 1/2

    1/2 teaspoon cream of tartar

  • 1/4 1/4

    1/4 cup DaVinci Gourmet Sugarfree German Chocolate Cake flavor syrup

  • 1/2 1/2

    1/2 cup whipping cream

  • 4 4

    4 large egg yolks

  • 1/3 1/3

    1/3 cup oil

  • 2 2

    2 teaspoons vanilla extract

  • 8" 9" to 325°F.

    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.

  • to

    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.

  • to 1/2 to

    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.)

  • to to

    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.

  • German Chocolate Topping

  • 1 1

    1 cup heavy cream

  • 4 4

    4 egg yolks

  • 1/4 1/4

    1/4 cup Steel's Vanilla Nature Sweet (Maltitol Syrup)

  • 3 3

    3 teaspoons Diabetisweet Brown Sugar Substitute

  • 3/4 3/4

    3/4 cup Splenda

  • 1/4 1/4

    1/4 cup unsalted butter

  • 1 1

    1 cup chopped pecans

  • 1 1/4 1 1/4

    1/4 cups unsweetened flaked coconut

  • 1 1

    1 teaspoon vanilla extract

  • 144. 20 7.2 16 9

    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.

  • This is a great "Special Occasion Cake."

  • 1999 2008

    © 1999 — 2008 Low Carb Luxury, Inc. All rights reserved. Photography by Neil Beaty.

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