Photo courtesy of Kami Stafford

Low-Sugar Chocolate Pie-Cake
This recipe was adapted from the recipe for Chocolate Spa Cake. I adapted by making it lower-sugar than the cake on the site, which although it's supposedly a diabetic recipe, calls for a significant amount of sugar. I also cut it in a third so that it will fit in a large pie plate, in honor of Pi Day, March 14th of every year.

We really like this cake! Since I made the first one, I've experimented with the recipe and alternate ingredients. The cakes are made the same way.

Ingredients
  • 1/4 cup (1.15 oz) semisweet chocolate chips
  • 1 tbs low-fat milk
  • 2 tsp butter or margerine
  • 1/2 tsp vanilla extract
  • 1/3 cup sucralose sweetener, such as Splenda (TM) or generic
  • 1 egg or equivalent substitute
  • 1/3 cup rye or whole wheat flour
  • 1/3 cup all purpose flour
  • 3/4 tsp baking soda
  • 1/4 cup strong coffee, cooled
Variations
I've experimented with these ingredients, and alternative recipes.

Crunchy Chocolate Pie Cake
  • 1.25 oz bittersweet baking chocolate
  • 1/3 cup low-fat milk
  • 2 tsp butter or margerine
  • 1/2 tsp vanilla extract
  • 1/2 cup sucralose sweetener, such as Splenda (TM) or generic
  • 1 egg or equivalent substitute
  • 1/2 cup rye or whole wheat flour
  • 1/3 cup all purpose flour
  • 1/4 cup Grape Nuts Original (TM) cereal
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup strong coffee, cooled


White Chocolate Pie Cake
  • 2 oz white baking chocolate
  • 1 tbs low-fat milk
  • 2 tsp butter or margerine
  • 1/2 tsp vanilla extract
  • 1/3 cup sucralose sweetener, such as Splenda (TM) or generic
  • 1 egg or equivalent substitute
  • 1/3 cup rye or whole wheat flour
  • 1/3 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup water


Flax Meal White Chocolate Pie Cake
  • 2 oz white baking chocolate
  • 1 tbs low-fat milk
  • 1/4 cup organic flax meal
  • 1/2 tsp vanilla extract
  • 1/3 cup sucralose sweetener, such as Splenda (TM) or generic
  • 1 egg or equivalent substitute
  • 1/4 cup rye or whole wheat flour
  • 1/4 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 cup water


Hazelnut Chocolate Pie Cake
  • 1.25 oz bittersweet baking chocolate
  • 1/3 cup low-fat milk
  • 2 tsp butter or margerine
  • 1/2 tsp vanilla extract
  • 1/2 tsp hazelnut, almond, or other nut extract
  • 1/2 cup sucralose sweetener, such as Splenda (TM) or generic
  • 1 egg or equivalent substitute
  • 1/3 cup rye or whole wheat flour
  • 1/3 cup all purpose flour
  • 1/4 cup hazlenut flour, hazelnut meal, or other nut meal
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/3 cup strong coffee, cooled


Preparation
  • Preheat oven to 340 degrees
  • Spray large pie plate with cooking spray or lightly coat with oil.
  • In small, microwavable bowl, place chocolate, milk, flavoring and butter.
  • Melt in microwave at very low power, or on stovetop over water. Set aside.
  • In large bowl, beat sucralose and egg with whisk.
  • Add chocolate mixture, tablespoon-full at a time to avoid cooking the eggs, beating thouroughly with each addition.
  • Add the flours, Grape Nuts, nut meal, flax meal, baking powder, baking soda, water or coffee as listed in the ingredients of the version you are making.
  • Continue to beat 250 strokes with wire whisk or with a cake mixer.
Cooking
  • Pour cake batter into greased pie plate
  • Bake on middle shelf of oven for 18-20 minutes, until toothpick comes out clean
  • Remove, cool, and decorate if desired.
Serving


Made and decorated for Pi Day, March 14, 2017.

Cut into pieces, serve on desert plates.
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Copyright 2017 by Elizabeth Harper
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