My quest for that perfect, some what low carb chocolate cake is getting closer. I adapted another recipe to make this last night. Now for me a good cake will be as good as it was when it came out of the oven. Anything tastes good when its warm and just baked, but the sign of a really good cake to me is when it tastes as good the next day cold as it did the day you made it. This cakes is getting high billing from me.
1 - 8oz bar cream cheese, soft
3 - large eggs
1 - teaspoon baking soda
1/2 - teaspoon salt
1 - cup erythitol, maybe some other sweetner will work here, no experience
1/3 - cup cocoa
1/4 - cup of coconut oil, melted
2-1/2 - cups of pecan meal
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Blend all ingredients except Pecan meal, until very smooth. Add the Pecan meal and blend until mixed thourghly. I greased a smal cass dish with the coconut oil and baked at 350 for 45 miutes or until a fork comes out clean. This cake was very good last night and very good this morning with my coffee
1 - 8oz bar cream cheese, soft
3 - large eggs
1 - teaspoon baking soda
1/2 - teaspoon salt
1 - cup erythitol, maybe some other sweetner will work here, no experience
1/3 - cup cocoa
1/4 - cup of coconut oil, melted
2-1/2 - cups of pecan meal
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Blend all ingredients except Pecan meal, until very smooth. Add the Pecan meal and blend until mixed thourghly. I greased a smal cass dish with the coconut oil and baked at 350 for 45 miutes or until a fork comes out clean. This cake was very good last night and very good this morning with my coffee
