Okay so I tried this recipe last night with the following modifications. I used the info from previous reviewers of substituting all chocolate for the cocoa. I also added the following adjustments for a low carb version with 8 oz unsweetened chocolate, and xylitol instead of sugar. I added 2 teaspoons of xylitol for each ounce of unsweetened chocolate before melting, and xylitol for the sugar in the rest of the recipe. I came out very dense and very thin. I think it would be better as a fudge tart with a pecan crust. I think I'm going to try this next time. I made a vanilla cream sauce for the cake and cut into circles with a cookie cutter to serve. Everyone loved it. Xylitol is the best sugar substitute; it bakes great and tastes better.
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Okay so I tried this recipe last night with the following modifications. I used the info from...