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kib
11-22-14, 7:02pm
I found a recipe for a sugarless chocolate espresso cake on Atkins and was ready to go, and then hit a mystifying instruction.

In the ingredients, it tells me I need four eggs, separated. The only other mention of eggs is,

"with an electric mixer on med-high, beat eggs until they fall in thick ribbons when beater is lifted, about 6 minutes. Fold eggs into chocolate mixture."

The recipe also failed to tell me where to put the sugar substitute (erythritol), I'm assuming it gets beaten with the eggs. The big question I have is, do you think I'm supposed to use whole eggs to get these 'thick ribbons', or only the yolks?

This recipe includes no kind of flour at all, the eggs will be the most solid part of the cake. The picture shows what looks like a chocolate flourless chocolate cake. It's getting baked for 35 minutes, so I assume this isn't supposed to be a fluffy moussy thing but I could be wrong.
Dhiana
11-22-14, 7:06pm
Just use the whites to get the 'thick ribbons'...it will have a meringue texture/look to it.

The rest is beyond me...hopefully someone else can help!
kib
11-22-14, 7:17pm
Hmm, I was thinking if I beat egg whites for 6 minutes they'll be fluffy, that yolks and sugar sounded more ribbony. But I looked up a regular flourless chocolate cake recipe that sounds similar, and it calls for whole eggs. Oh, how I love internet cooking. >8)
Sad Eyed Lady
11-22-14, 8:13pm
I would think only the whites too and probably the sugar substitute would go in with them. But, don't take my word for it.
JaneV2.0
11-22-14, 9:45pm
Does this help?
http://simplysugarandglutenfree.com/flourless-gluten-free-chocolate-torte-recipe-moist-and-light/
kib
11-22-14, 10:15pm
yum, yes it might. I had already decided to go with the whole egg concept and I think Dhiana and SAL were right to say whites only, because it seemed to take took much, much longer than recommended to lose its pudding-ish center, now it's very dry at the edges. Still, it's a chocolate cake with no sugar or flour, so that's something. We will try this new recipe for the next experiment - thank you!