Friends of Chocolate Cake and Fanta

Over a year ago ACT1 was just a bunch of women who saw a need for change in the Adult Diabetes Community. We had no name, no following and only 7 members. We would meet at a Cosi or one of the members houses and order food out and chat and try to solidify what we wanted ACT1 to become.

It was at these meetings we discovered that we all LOVE Diet Orange Fanta. We also found that we all love a Chocolate Oblivion Cake that I make. Love to the point that a large percent of our meetings involved Fanta and Chocolate Cake.

(Little known fact about ACT1: One of the reasons orange was put on the table as a possible color for our logo was a joke about how much we love Fanta. Well, orange is still our color, so come to your own conclusion, lol.)

Now, understand this cake is outrageous. It tastes fantastic but that isn’t the best thing about it. The best thing is that you don’t have to bolus for it. Well, let me not say that. I am a Type 1 Diabetic and have come to learn that everyone reacts differently to different foods. I can say that I know of no Diabetic that has every had to bolus for eating this cake. Why? Because it only consists of Eggs, Chocolate and Butter.

Please understand that while this cake is good, it can’t be considered good for you. It is a cake made with butter (and no, margarine and/or spread cannot be substituted) and should only be consumed in moderation. For this reason, I decided not to make this my “Diabetes Friendly” recipe scheduled for Friday’s “D Feast” put forth by “Bittersweet Karen” http://www.bittersweet-karen.blogspot.com.

Please follow each step in this recipe to the letter as each is very important. I promise it’s very simple and simply delicious.

CHOCOLATE AS SIN*
Serves 16

1lb. Bittersweet Chocolate (for lightest texture and best taste use chocolate that is 53% to 60% chocolate mass)
½ lb. Unsalted Butter
10.5 oz Eggs (approx 6 large eggs)
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-Line the bottom of an 8in. buttered springform pan with buttered parchment paper.
-Wrap the outside of pan with a double layer of heavy duty foil to prevent seepage.

-Place pan inside a roasting pan or cake pan larger than the springform pan.

-Preheat oven to 425

-In large metal bowl set over hot water melt the butter and chocolate, stirring occasionally.

-In separate large bowl set over simmering water heat eggs whisking constantly or they will curdle.
Heat them till they are warm to the touch, then put on a stand mixer and whisk till triple in volume
and soft peaks form when the whisk is lifted. (usually takes 5 minutes)

-Fold ½ the eggs into the chocolate, when almost fully folded add the other half. Fold till just
incorporated and no streaks are left.

-Scrape into the prepared pan and smooth the top with a rubber spatula.

-Pour 1 inch of very hot water into the larger pan.

-Bake 5 minutes

-Cover loosely with buttered foil and bake 10 more minutes.

-Cool pan on wire rack for 45 minutes.

-Refrigerate 3 hours till very firm.

-Wipe the sides of the pan with a very hot towel and run a sharp knife around the edge and
remove sides.

CAKE SHOULD BE SERVED AT ROOM TEMPERATURE FOR THE RIGHT TEXTURE

*renamed by Coral Taylor
*This cake was adapted from Rose Levy Barenboim’s “The Cake Bible”