This is the second recipe I take from I Breathe... I'm Hungry, originally intended as a low carb red velvet cake. Yes, presentation is nice and all, but sometimes you just want to eat your damned cake! So instead of assembling the layers, we just plated them with a dollop of the cream and devoured.
6 oz cream cheese (1/3 less fat)
1/4 cup Sugar Free Hershey's Chocolate Syrup
2 TBSP cocoa powder
1 tsp Splenda
1/2 tsp red food coloring (not used)
Blend well and pour onto a parchment lined cookie sheet. Bake at 350F for 15 minutes or until dry. Let cool.
2 oz cream cheese
10 oz heavy cream
2 tsp vanilla
1 TBSP Splenda
Whip 8 oz of the heavy cream until stiff peaks form, incorporating the splenda and vanilla. In a separate bowl, combine the cream cheese and remaining cream until smooth, and fold into whipped cream.
Once the crepes are baked, cut into 12 squares (or use a large cup and cut out circles). If you plan on making a cake, alternate crepes with about a TBSP of the cream and make all pretty. If you need your chocolate fix before you stab someone, place a square on your plate with a dollop of cream and eat!
Cream Cheese: 560 cals, 16g carb, 48g fat, 16g protein, 16g sugar
Eggs: 350 cals, 25g fat, 30g protein
Hershey's Syrup: 30 cals, 10g carb
Cocoa powder: 25 cals, 6g carb, 1g fat, 2g protein
Cream: 1000 cals, 100g fat
Total Calories: 1965 (328 each)
Carbs: 32g (5g)
Fat: 174g (29g)
Protein: 48g (8g)
Sugar: 16g (3g)
When presenting in not-cake form, it is much easier to cut out a whole bunch of the cream.
Calories: 825 (138)
Carbs: 28g (5g)
Fat: 57g (10g)
Protein: 44g (7g)
Sugar: 12g (2g)