1 egg, beaten well
1/2 tsp. vanilla
1 Tbs. heavy cream or half/half or CC milk
2 Tbs. cocoa
10 tsp. of sweetener of your choice (this time I added 5 packets of Splenda)
1/2 tsp. baking powder
1 Tbs. softened butter (you can add less if you want to)

In a small bowl, beat egg with fork and add in the rest of the ingredients until
a smooth batter is formed.

Pour this into a Pammed very large coffee cup or a 2 cup glass measuring cup.
Microwave on high for one minute.


The carb count would depend on the sweetener. You could use Davinici syrup..I don't think it would affect the texture of the cake..But, without the sweetener, you would have .7 carb for the egg and 2 NET carbs for the cocoa powder..About 3 net carbs in all..then add the sweetener carbs.

MMMMMMMMMMMMMMMM, YUMMY!

It is fabulous.. Everyone's microwave is a bit different, so you have to watch the timing. Some mornings this is breakfast with a cup of coffee. A nice touch is whipped cream on top.

Oh my, this section of the forum is DEFINITELY gonna be my favorite I can see that right now! THANKS Carolyn for sharing this!

I really must advise everyone who likes choc to try this - I may have problems with this one

I have also split this recipe and cooked it in 2 custard cups..Had one with
an egg for breakie and saved the other one for later on.

Carolyn -- I made this yesterday, and to tellya the truth, was pretty scepticle (sp?) but it turned out soooo yummy!!! Thank you for the recipe*

Tried this last night - in fact hubby MADE me print it and he went right into the kitchen. I was so surprised at the cake texture and the flavor. I didn't care for the sweetener after taste (splenda) but I don't use it often so that is just me. My hubby uses sweetener on a regular basis and had no problem. We were thinking of all kinds of yummy additions - like a few raspberries & whip cream ;-) Thank you for posting this.

Thanks, Linda Sue..You are the math whiz!!

You could use real milk, too when you make this..It's not that much and I don't think
it would make a difference.

One serving is breakfast for me...1/2 serving is a snack OR dessert or part of my breakfast..

I agree..this is amazing that eggs and cocoa can turn into cake!! You can also fiddle with different sweetners, too.

Thanks, Carolyn. For only 4 net carbs (with liquid Splenda), I'd be inclined to eat the whole thing in one sitting, LOL. Does this come out smaller than the 3-Minute Chocolate Cake recipe that has some sort of "flour" in it or about the same size?

Ok, I just saw this recipe and had to try it right away. It is amazing!

I did think it needed a little more sweetener - I used the 5 packets of Splenda. I'm going to try using the Da Vinci syrup next time. Any tips on how much of that would be equivalent to what's called for here?

wow
thanks, I now have a birthday cake for my son to have, when he has his birthday!!!
Thanks
sandi

I finally had a chance to try this today and it's delicious and easy to make. I microwaved mine somewhere between 30 and 60 seconds. The only slight problem I had was with the baking powder. One teaspoon seems like a lot for a single serving and it made the cake a little salty. It also adds a whole carb to the cake. I'm going to try cutting back on it or maybe even leave it out and see what happens.

This is definitely a single serving cake. There is no way that I'd be satisfied with half of one, LOL. I ate mine while it was still a little warm. Next time I'll top it with some whipped cream. I was very surprised that it didn't have that bitter taste that you usually get with chocolate and Splenda. I used 5 drops of Sweetzfree in mine and it seemed just about right.

Ymmmmm....I can hardley wait to get home from work and try this out. Where do you buy the Da Vinci syrup?

LindaSue: I did change the baking powder to 1/2 of a tsp..I think that is okay cuz I made it that way yesterday.

Davinci's can be bought at Super Wallie by the coffees or a health food store or T. J. Maxx's..

IF you going to use Davinci's..that would be 5-10 tsps of it..One tsp. equals
1/2 packet of Splenda. However, you want the batter to be cake-like and not too wet..so you might leave off the cream/milk because of the liquid in
the syrup.

I made it and it was delicious. My wife is on a low carb/low fat diet, so I tried it again with substitutions. I used 1/4c Egg Beaters, , 1 tbs. I can't Believe Its Not Butter, and I used 4 tsp vanilla flavored DaVinci syrup instead of vanilla extract and Splenda. I nuked it for 1 minute. The botom half of the concoction had the consistency of pudding and it wasn't sweet enough to suit me. Next time I will double the Davinci and cook it a little longer. It should work and provide lower numbers, i.e. fat grams, carbs, etc.

Andy

I experimented with Carolyn's recipe and discovered that the baking powder doesn't contribute anything to the cake as far as how it turns out. It only adds carbs and saltiness. I also found that I can mix everything right in the bowl that I'm going to cook it in and the bowl doesn't really need to be greased. Every version that I made tasted nearly identical, with the exception of the saltiness from the baking powder in the original recipe, and the consistency was nearly identical as well. Using 1 tablespoon less liquid made no real difference but I wouldn't try using more than a total of 2 tablespoons liquid. Another thing I tried to do was reduce the carbs by using some Da Vinci syrup in place of some of the granular Splenda to help those who don't have liquid Splenda get the carb count down as much as possible. Here are the results of my three experiments:

3-MINUTE FLOURLESS CHOCOLATE CAKE #2
1 tablespoon butter
1 egg
1 tablespoon Da Vinci sugar free syrup, vanilla flavor
2 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
1 tablespoon heavy cream
Tiny pinch salt, optional
2 tablespoons cocoa

In a small microwaveable bowl microwave the butter for about 10 seconds on HIGH. It doesn't have to be completely melted. Whisk together all of the ingredients until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving

With granular Splenda:
Per Serving: 267 Calories; 23g Fat; 9g Protein; 11g Carbohydrate; 4g Dietary Fiber; 7g Net Carbs

With liquid Splenda:
Per Serving: 253 Calories; 23g Fat; 9g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

I think I ever so slightly preferred this version over the ones that follow. I think that the heavy cream mellowed the chocolate flavor a tiny bit. The difference was very slight though.

3-MINUTE FLOURLESS CHOCOLATE CAKE #3
1 tablespoon butter
1 egg
2 tablespoons Da Vinci sugar free syrup, vanilla flavor
4 teaspoons granular Splenda or equivalent liquid Splenda
Tiny pinch salt, optional
2 tablespoons cocoa

In a small microwaveable bowl microwave the butter for about 10 seconds on HIGH. It doesn't have to be completely melted. Whisk together all of the ingredients until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving

With granular Splenda:
Per Serving: 210 Calories; 18g Fat; 8g Protein; 9g Carbohydrate; 4g Dietary Fiber; 5g Net Carbs

With liquid Splenda:
Per Serving: 202 Calories; 18g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

I made this version for my friend, Nancy, who has to eat gluten and dairy free:

DAIRY-FREE 3-MINUTE FLOURLESS CHOCOLATE CAKE
1 egg
1 tablespoon mayonnaise
1/2 teaspoon vanilla
3 tablespoons plus 1 teaspoon granular Splenda or equivalent liquid Splenda
Tiny pinch salt, optional
2 tablespoons cocoa

Whisk together all of the ingredients in a small microwaveable bowl until the batter is as smooth as possible. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Makes 1 serving

With granular Splenda:
Per Serving: 224 Calories; 17g Fat; 8g Protein; 12g Carbohydrate; 4g Dietary Fiber; 8g Net Carbs

With liquid Splenda:
Per Serving: 204 Calories; 17g Fat; 8g Protein; 7g Carbohydrate; 4g Dietary Fiber; 3g Net Carbs

Thanks, Linda Sue for all the variations..

Many times I make mine in a 2 cup measuring cup and it rises very nicely and looks
like a giant muffin...I guess it all depends on the shape you want to make it..

I'd meant to try making one of them in my measuring cup but I'd already dirtied the Grab-it bowl so I stuck with that. I did make one in a small mixing bowl, but it came out the same shape anyway. I guess it wasn't as narrow as a measuring cup would be.

Get this. I made three of those chocolate cakes yesterday and ate all three of them and I'm down 1/2 pound this morning! I felt like such a pig but somebody had to eat them, LOL. Maybe I'll make another one today and use my measuring cup. If I do, I'll take another photo.

By the way, I think I like these best when they're still slightly warm. After I nuke one, I stick it in the freezer for a couple minutes just until it's no longer hot enough to burn my mouth.

Here's how the cake looks when made in a measuring cup:



I microwaved mine 1 1/2 minutes this time to make sure that it was done in the center and also to see if I could keep it from deflating so much by firming it up a little more. That did seem to help and it's not too dry or anything. I think it actually seems more cake-like in texture when it's been cooked a little longer. All that's missing is some buttercream frosting, LOL. Maybe I'll frost my next one with some Mocha Cream Frosting. The cake below is a 3-Minute Chocolate Cake that was made with almond flour and WPI.



MOCHA CREAM FROSTING
1 cup heavy cream
1 teaspoon instant coffee powder, crushed
1/3 cup granular Splenda or equivalent liquid Splenda
1/4 cup cocoa, sifted

Pour the cream into a medium, deep mixing bowl. Add the instant coffee powder and stir until dissolved; add Splenda. With a wire whisk, whip the cream until it just starts to thicken. Slowly blend in the cocoa and whisk just a few seconds until thick. It will thicken very quickly so don't over beat. Use to frost cake or serve as a whipped topping over cake. Store frosting and frosted cake in refrigerator.

Makes enough to frost and fill an 8-inch round layer cake or 8-10 servings

With granular Splenda:
Per 1/8 recipe: 113 Calories; 11g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/10 recipe: 91 Calories; 9g Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs

With liquid Splenda:
Per 1/8 recipe: 109 Calories; 11g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 1/10 recipe: 87 Calories; 9g Fat; 1g Protein; 2g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs

Keep experimenting. I like watching your results almost as much as you muist eating them. By the way, I made your pineapple meatballs today. They are great.

I had no milk or cream in the house at all as I never use it, so I made it with a T. of yogurt instead. Very good!!!

That sounds greatttt, diamondwife* Thanks for the idea!

My low-carb friend Kent Altena did a YouTube video on this recipe I put on my blog this week.

Okay, I made it again, and I was out of yogurt so I tried sour cream. Wow...it was awesome. I share this with my husband when I make it and today I topped my half with smashed splenda sweetened strawberries and a bit of whipped topping. Yummy!!!

This is such a flexible recipe..You can't really mess it up..EXCEPT my microwave died on Friday...grrr...so I can't wait to get a new one so I can
have this again.

I did do it in the toaster oven..it was Okay..10 minutes

I am going to try it tommrow. Will post you on it. Thanks for sharing.

YUMMIEST! Thank you for sharing. I LOVE IT.

Thank you for sharing this recipe! Today is the first day in 43 days that I was REALLY craving chocolate so I tried it and it was GREAT!

Robin

Could you use coconut oil in place of the butter? Do you exchange them equally? I am kind of on a CO kick.

OMG!!! I jumped out of my chair to make this one, and I'm glad I did!!!

I did the 2 custard cup version -- perfect treat! Only bummer, I ran out of Redi-Whip!

I was out of regular cocoa, so used dark... mmmmmmmmm. Also, out of Splenda and all my syrups (YIKES!) except raspberry. Double mmmmmmmm!!!!

Love it!!!

Chocolate and raspberry. Yum-O!

Linda Sue and Carolyn,

Thank you so much for the recipe and variations! You guys are the greatest! I am totally off real grains (like Carbquik, etc.), so this recipe is perfect for me, along with the 1 minute muffin made with flax meal (which is not a true grain). Thank you so much.

Keep these recipes comin'!.....

Glamgirl, where do you find the dark cocoa?

I only see regular unsweetened cocoa in the grocery stores. Anyone know what brand of this dark cocoa to look for? I love dark chocolate.

I buy black cocoa from King Arthur's Flour website. It's very strong, meant to be mixed with other cocoas. It is the Oreo cookie kind of cocoa.

Ok so I made a version of this tonight for my bday

I added in about 1/4 tsp of imitation rum flavoring and about a tsp of raisins (maintenance), just for flavor... I also use the sour cream... YUMMMOOO!!!!

I spread a mock cream cheese icing on the top for a nice finish... 1tbls cream cheese a splash of vanilla davinci, and 1 packet splenda... it was sooo good! I had cake on my bday!!!

Thanks Carolyn and Linda Sue!!!

This is my favorite new dessert, too! Christine flips for it and now wants it EVERY SINGLE DAY! I make it with protein powder and raspberry DaVinci syrup and coat it with Walden Farms Caramel sauce on top along with some coconut oil. Mmm mmm!

I've been enjoying it too. Last week I made some whipped cream flavored with sugar free chocolate malted milk powder and smothered my cake with it. Yum-O!

Oh, and I've changed the mixing instructions a little so that everything blends together a little better. I kept ending up with lumps of cocoa and butter in my batter. The end result was still fine though. If you mix it in the order below, you'll get a nice, smooth batter:

In a small microwaveable bowl microwave the butter for about 15-20 seconds on HIGH until completely melted. Whisk in the cocoa and salt until smooth. Whisk in the egg until well blended then whisk in the remaining ingredients until you have a smooth batter. Microwave on HIGH 1 minute. Cool completely or serve slightly warm.

Sugar free chocolate malted milk powder? Where do you find it?

Thanks so much ... also, we really do appreciate the extra time you take to show us what the package looks like!!

I just made it with coconut oil instead of butter and it was very yummy.

Just had to add to this. I made this tonight for my supper, my God it was beautiful. I couldn't stop licking the mixture from my fingers.

When they were done I just poured some double cream on top. Thank you Carolyn!