Deanna,
We're so sorry to hear that you had this experience with our recipe. I would love to make this right by replacing the almond flour you used here. Please email me at cassidy@bobsredmill.com so I can make this right. I'll pass along your comments to our test kitchen, as well.
We're not experts on swapping with stevia, but this conversion chart should help: http://www.stevia.net/conversion.html
Helen,
You can find the recipe here: http://www.bobsredmill.com/recipes/how-to-make/flourless-chocolate-almond-cake
No, that substitute won't work in this recipe.
Where in the recipe does the flour get mixed in? I've read this thing like 5 times through.
The almond flour is added in step 5: http://www.bobsredmill.com/recipes/how-to-make/flourless-chocolate-almond-cake/
Rebecca, If you are concerned about the eggs, which is a common amount for a flourless cake, this is probably not the right recipe for you.
Eric,
I'd recommend a different cake entirely. This one from Cakelets and Doilies looks delicious: http://cakeletsanddoilies.blogspot.com.au/2013/07/lemon-ricotta-and-almond-flourless-cake.html
Been making this sugar-free/low-carb for years, Use UNSWEETENED chocolate (not bittersweet) and you'll need 1-1.5 c sweetener (Swerve, Splenda,erythritol, etc) to make up the difference in sweetness.
I also bake with flax meal all the time, but I'm not so sure about the flax/water egg-sub for this recipe. This cake is already pretty dense, being gluten-free, relying on whipped eggs for leavening, and using almond flour in lieu of wheat flour. Flax/water doesn't whip up and aerate. And I'm sure adding flax meal will make an already-heavy cake even heavier. If you're want to try it anyway, I'd recommend a tbsp og baking powder stirred into the dry ingredients at the get-go.
Bom dia!
Gostaria das quantidades dos ingredientes, modo de fazer, tempo no forno...
Quero muito fazer, mas sem esses detalhes não consigo... me ajudem, por favor.
Obrigada, Carol.
Good Morning!
Like the quantities of ingredients, how to do time in the oven ...
I really want to do, but without these details can not ... help me , please.
Thank you, so much, Carol
Carolina- please visit this page to get the full recipe: http://www.bobsredmill.com/recipes/how-to-make/flourless-chocolate-almond-cake/
Thank you, so much, Cassidy!
From the web: To replace one ounce of unsweetened chocolate, use 3 tablespoons cocoa powder plus 1 tablespoon butter, shortening or oil. Dissolve the cocoa in liquid that is already used in the recipe.
I wondered the same thing. I am going to add melted oil to cocoa powder to achieve the same consistency of melted chocolate. I think it will work!
Straight cocoa will be too dry.
You probably could, but we do not have instructions for doing so.
Oh this looks so good. I wonder how might it taste with no sweetener at all? Have you tried it? My friend made a cake with Adzuki beans, (they must have some sweetness to them? I will ask her. I am on a no sugar, in any form, eating plan right now (& probably pretty much for life!). Though, this coming Sunday is our first sugar free month feast, and I would so like to bring some yummy thing like this. I do not like the fake sugar substitutes (& SO not healthy for us). The only thing I *might* try is Stevia, but it often tends to leave that odd after taste. Ideas?
I use a erythritol or a blend of stevia and erythritol. No aftertaste! Erythritol is non-caloric and does not impact blood sugar.
Use erytherol or erytherol with stevia
We're not sure how this would be without a sweetener, but it may be quite bitter. We've been happy with Swerve, which is an erythritol sweetener, but we haven't really found an alternative sweetener that does not have a slight aftertaste.
Love your products! Just wish my local Publix Grocery Store (9420 SW 56 st in Miami FL) carried a larger selection. I have to drive far to Whole Foods to find arrowroot. Thanx :-)
Why not order online?
It's wonderful that this recipe is gluten free, but how many carbohydrates are in it please?
Just import the recipe into My Fitness Pal. It will break out the nutrition for you.
I'm sorry, but I do not have that info available.
If you can't or won't eat or use eggs, 1TBS Flax seeds and 3 TBS Water make a great egg replacement.
I don't believe whole flaxseed mixed with water will work as an egg replacement. Perhaps you meant to say ground flax or flaxmeal instead so the mixture will become viscous? I also would imagine it would need a standing time after being mixed until it thickens before being used in recipes.
We would not recommend flaxseed mixed with water. I am sure the person commenting meant ground flaxseed.
The information on eggs was exactly what I needed. My daughter just learned she cannot have egg whites in addition to a host of other things. So being able to make this for her dessert tonight is great. She will be surprised!
You can get the recipe here: http://www.bobsredmill.com/recipes/how-to-make/flourless-chocolate-almond-cake/
I really wanted this recipe to be awesome. I was happy to stumble upon this recipe as I was in search for an almond cake to bake. This one looked like it had potential so I made it. I'm an experienced cake baker and followed the recipe exactly. I was so disappointed that it did not turn out at all. It was very dry, despite having 5 eggs in it. I believed that the 35 minute bake time was too long and so I checked on it at 30 minutes only to find that even 30 minutes was too much time in the oven. The cake is bland with no distinct flavor of almond or chocolate. I really wanted this cake to be delicious and I feel sad that I wasted my purchase of almond flour on this recipe. So, with that said, I'm still in search of a quality almond cake recipe.