Need I say more? OK, I will– but just because you asked me, and you sound like the little voice in my head that speaks like Ricardo Montelbahn. These small cakes are coated with chocolate and layered (or left as… well, stay tuned later for the filled donut version–oh yes. I did say filled donut version).
I have no idea what to name this one. It is so sexy, I wanted to call it George, but you can’t say, “OMG! I ate George.” There are probably laws against that. Or something.
I’d say these are not induction friendly, due to the two layers, both dipped. The fruit is definitely a no-go! The whipped cream? Doable on induction. Still, I’d save these for a higher rung of Atkins to be safe. If you go with a single layer, count it good for induction… but then it’s basically a donut (oh yes… I did say donut again).
These are filling enough you could probably share with a friend (just make sure you’re not swapping for hummus cake… again).
I am working on a chocolate glaze which uses cocoa powder in lieu of chocolate for the folks who don’t have 85% cacao candy bars laying around (heretics!) and will report when that is ready to go.
Decadent Mini Chocolate-Dipped Layer Cakes
3 eggs, separated
3 ounces cream cheese
1 tsp baking powder
1/8 tsp cream of tartar
1 packet Splenda
2 Tbsp Davincis Vanilla Syrup (Sugar Free)
1 cup Whipped cream (whipped with two packets of Spenda)
Preheat oven to 300 degrees F.
In a bowl, whip egg whites with cream of tartar until peaks are stiff (about 5 minutes).
In separate bowl, blend cream cheese, yolks, baking powder and davincis sugar free syrup. Adding half of the yolk batter at a time to the whites and using a tall spoon (I use an iced tea spoon), make a lazy sine wave through the batter once. Turn the bowl 90 degrees and repeat. Add second half of the yolk mix and repeat sine wave two more times.
Place in ungreased, nonstick miniature cake pans (6″ pans, I found mine at Super Target).
Bake for 30 minutes. Remove pans from oven and let cool on a cooling rack. Makes 6 small cakes.
2 Lindt 80% dark chocolate squares (buy in candy bar)
1 Tbsp davincis vanilla sugar free syrup
2 small packets Splenda
2 Tbsp heavy whipping cream
2 Tbsp butter
In a microwavable bowl, combine ingredients. Microwave for 30 seconds. Stir well. Dip tops of crullers into mixture. Drizzle any remaining mixture to fill bare spots. Let crullers rest on cooling rack until glaze has set.
Will coat 6-8 cakes, and can be used for other purposes.
This does dry to a shiny glaze.
Store in refrigerator, covered.
To assemble the dessert:
Dip tops of cooled cakes into chocolate glaze. Let rest on rack until chocolate hardens. On bottom cake layer, place whipped cream or pudding. Top with second chocolate-dipped cake layer. Top with fresh or frozen fruit (I use frozen, mixed berries) and drizzle juice for presentation.
Keep unused portions refrigerated.
Nutritional information for entire chocolate glaze recipe only (will coat 6-8 cakes): Calories: 349, Carbohydrates: 5, Fiber: 2, Net Carbohydrates: 3, Protein: 3, Fat: 36
Serving size 2 layers without glaze: Calories: 436, Carbohydrates: 4, Fiber: 0, Net Carbohydrates: 4, Protein: 15 grams, Fat: 36 grams
Serving size 2 layers with glaze : Calories: 546, Carbohydrates: 6, Fiber: 2, Net Carbohydrates: 6, Protein: 16 grams, Fat: 48 grams