We used up the Splenda Brown Sugar Blend yesterday. I'm not convince the cakes and cookies we made are any better for you than the sugared version, we took a brisk two mile walk around the Baylands Park and Sanctuary just in case.
This recipe is super easy and delicious. Not too rich. We divided the batter into two pans, then spread some home-made (but strained smooth in a sieve) kumquat preserves between the slices for even more citrus flavor. We cut the 9-inch round into 16 pieces and nobody complained about the size of the dessert. We may offer it at the bakery. It's flourless and lower-sugar but certainly not calorie-free.
Orange and Rum Chocolate Mousse Cake
1 C. water
1/2 C. sugar (we used Splenda brown sugar blend)
8 T. (1 stick) unsalted butter, cut into pieces
10 oz. bittersweet chocolate (70% cacao bittersweet), chopped into pieces
6 large eggs
Zest of one orange
2 T. dark rum
Preheat oven to 325F. Butter and line a 9” round cake pan. Heat water and sugar in medium saucepan until sugar dissolves and syrup begins to simmer. Remove from heat and stir in butter, then chocolate. Mix until the chocolate has completely melted. Whisk eggs with orange zest and rum in a separate bowl. Gradually whisk in chocolate mixture. Pour into prepared cake pan. Set cake pan in a water bath. Bake 45 minutes until slightly risen and soft but firm and not jiggly. Remove cake from pan and let cool. Brush with melted orange marmalade or cover with ganache.
Just in case you are wondering what we did with the rest of the Splenda since this recipe only called for a half-cup... We made Congo Bars. The original recipe is from Margaret Fox, formerly of Cafe Beaujolais in Mendocino. We added the dried cherries. And of course she didn't use Splenda.
11 T. butter, melted and cooled
1 lb. light brown sugar (we used Splenda brown sugar blend)
3 large eggs
2 3/4 C. a.p. flour
2 1/2 tsp. b.p.
1/2 tsp. salt
2 C. chocolate chips
1 C. nuts
1 C. dried fruit
Preheat oven to 325F. Grease and line a half-sheet pan. Mix brown sugar, butter and eggs in bowl. Add dry ingredients, then mix in chips, nuts and fruit. Spread into pan and bake 20 minutes or until deep golden brown. Remove from oven and let cool a bit. Cut into 2-inch squares while still warm. Makes 24 bars.
They were REALLY good.