Tuesday, 31 December 2013

Double Chocolate Mousse Cake

Perfect combination of chocolate and chocolate :) The cake is rich, intensely flavourful and silky smooth. It’s a fabulous dessert to pair with coffee and enjoy slowly each bite. One of the best cakes I've ever baked and quite easy to make too.
Its the last cake on my blog in 2013 but hopefully there will be many more in 2014. Wishing you all the best in New Year. May this year bring new goals and achievements, happiness and a lot of new inspirations on your life. x











Ingredients for the first layer:

  • 150 g butter 
  • 150 g dark chocolate, broken into small pieces
  • 5 large eggs, yolk and whites separately
  • 1 tablespoon cocoa
  • 175 g xylitol, powdered

Preparation:

  • Preheat oven to 180C and line springform tin (about 20 cm diameter)with baking paper. Cut the circle for the bottom and a long strip of paper that you will use to line the side. Ensure the collar of the paper is 3-4 centimetre higher than sides of the tin.
  • In a medium sauce pan melt the butter together with chocolate. Set aside to cool down slightly.
  • Using electric hand mixer blend the egg yolks together with cocoa. Add chocolate mixture and combine together.
  • In a separate bowl beat the egg whites. Gradually add xylitol whisking constantly (it should come stiff and glossy).
  • Gently fold , in two rounds, the egg whites in chocolate mixture.
  • Pour the batter into the tin and bake for about 25-30 minutes. Let it cool down completely. Cake will fall in the centre forming kind of shallow bowl.

Ingredients for the second layer:

  • 100 g butter 
  • 100 g dark chocolate, broken into small pieces
  • 3 large eggs, yolk and albumen separately
  • 2 teaspoons cocoa
  • 115 g xylitol
  • 1 tablespoon coffee liqueur (or orange)
  • 2 teaspoon powdered gelatine dissolved in 80 ml of hot water

    Preparation:

  • In a medium sauce pan melt the butter together with chocolate. Set aside to cool down slightly.
  • Using electric hand mixer blend the egg yolks together with cocoa. Add chocolate mixture and combine together.
  • In a separate bowl beat the egg whites. Gradually add xylitol whisking constantly (it should come stiff and glossy).
  • Gently fold , in two rounds, the egg whites in chocolate mixture. Add dissolved gelatine and liquor and gently mix.
  • Pour the mixture on pre-baked chocolate cake and refrigerate for at least 3 - 4 hours. Decorate with dark chocolate. I melted the chocolate and spread it on smooth glass surface. When it started to harden I scraped it with plastic spatula. Its not exactly what I wanted but large, thin pieces of chocolate looks quite nice on the cake.

    Enjoy :)


Carbohydrates and Calories:


Whole cake 1 piece (1/12 of the cake)
Carbohydrates 152g 12.7g
Calories 4790 399

Source: Adapted from mojewypieki

Friday, 20 December 2013

Basler Herzen - Swiss Christmas Cookies

Perfect cookies for festive season that are not only low in carbohydrates but also gluten free. Recipe is based on old, traditional swiss recipe. Cookies, dry and filled with nuts, keep fresh for weeks and nicely wrapped make a beautiful christmas gift. Mix of almonds, cinnamon and cloves gives them a wonderfully wintery aroma and flavour. Traditionally, the heart-shaped cookies were given as a expression of love :) 



Ingredients (about 45 cookies):
  • 100 g dark chocolate ( I used Menier)
  • 250 g ground almonds
  • 250 g xylitol (powdered)
  • 1 tsp cocoa
  • 1/4 tsp cinnamon
  • pinch of ground cloves
  • 2 egg whites
  • pinch of salt
Preparation:
  • Melt the chocolate in a bowl over simmering water.
  • Place almond in a big, ungreased frying pan. Stir often oven medium heat until golden brown. Set aside to cool.
  • Place almonds, powdered xylitol, cocoa, spices in a medium bowl.
  • Beat egg whites with a pinch of salt to stiff peaks. Add to dry ingredients and mix well.
  • Add melted chocolate and mix to combine. Form the dough into a ball, wrapped in a kitchen foil and cool for 1 hour in the fridge.
  • Roll out the dough (about 1 cm thick) and cut out the shapes. You will need a little bit of powdered xylitol dusted on the surface to prevent sticking.
  • Place the cookies on a baking tray lined with parchment paper and leave it for about 12 h or overnight in a dry place (its ok in a room temperature).
  • Brush the cookies with lightly beaten egg white and bake at 200 ยบ C for about 8 - 13 minutes
  • Store in an airtight container for 1-2 months.
Enjoy :-)




Carbohydrates and Calories:


Whole dough 1 cookie
Carbohydrates 103 g 2.3 g
Calories 2768 61

Source: Adapted from moje wypieki

Tuesday, 17 December 2013

Chocolate Brownie with Black Beans

Chocolate brownie with surprising and not very typical in baking ingredient - black beans. I read about using pulses in brownies a long time ago but it took me a while to convinced myself to try it. No regrets! Brownie is really chocolatey, smooth and gooey inside. You would never guess there were beans used as a main ingredient. Carbohydrate and calories content is quite low so a big 'thumbs up" for this cake. 


Ingredients:
  • 280g cooked black beans
  • 100 ml olive oil
  • 2 eggs
  • 25 g unsweetened cocoa powder
  • 80 g xylitol
  • 10 g Splenda
  • 1 teaspoon instant coffee or espresso
  • 1 teaspoon vanilla extract
  • 100 g dark chocolate, chopped
  • 50 g ground almond
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Preparation:
  • Preheat the oven to 170 C. Grease a 23 cm by 23 cm square baking tin.
  • In a blender, puree the beans with the oil. Add the eggs, cocoa, xylitol, splenda, coffee, and vanilla.
  • Melt the chocolate in a bowl over simmering water and add to the blender. Blend on medium-high until smooth.
  • In a small bowl, whisk together the ground almond, baking powder, and salt. Add to the blender and pulse until just incorporated. Pour into the prepared tin and bake for about 20 minutes. Let it cool down and decorate with powdered xylitol.

Enjoy :)



Carbohydrates and Calories:




Whole Cake 1 piece (1/16 of the cake)
Carbohydtates 107 g 6.7 g
Calories 2520 157

Source: Adapted from foodnetwork

Tuesday, 26 November 2013

Chocolate Cake

Who doesn’t like chocolate cake? My consumption of dark chocolate usually increases during winter time and this year it's no different. This cake is a perfect treat when you need something sweet and chocolaty on cold and long winter afternoons.
It took me a while to come up with this recipe but I think I got the ingredients and proportions right. It’s a very moist cake and if you like chocolate I'm sure you will love it. All cakes with ground nuts taste better on next day so after baking cool it down and refrigerate overnight.


Ingredients:
·         150 g dark chocolate ( I used Menier)
·         100g butter
·         70g ground almond
·         70g ground hazelnuts
·         40g soya flour
·         250g xylitol, powdered
·         5 eggs
·         2 tsps. baking powder
·         Pinch of cream of tartar
·         6 tbsp. greek style yougurt (or natural yogurt)
Preparation:
·         Preheat oven to 170C and butter and coat inside baking tin with soy flour.
·         In a large bowl, over simmering water, melt the chocolate until smooth. Leave it to cool down a bit.
·         Sieve soy flour, ground almond and baking powder. I used colander to do that. (Sieve won’t work for ground almond).
·         In a bowl, using electric mixer, beat eggs yolks with butter until yellow and fluffy. Add melted chocolate, xylitol and yogurt.
·         In a large bowl whip egg whites with cream of tartar until soft peaks form.
·         Add 1/3 of whipped egg whites to the eggy mixture and using spatula fold it in as gently and slow as possible. Fold the whole mixture into remaining egg whites and again, fold it in as gently as possible.
·         Add half of mixed flours and fold it in gently. Add remaining flour and repeat folding in.
·         Pour the batter into a cake tin and bake for about 50 min. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool and decorate with xylitol (powdered) or use chocolate ganache from Malibu Cake recipe.

Enjoy :)

Carbohydrates and Calories:
Whole Cake
1 slice (1/12 of the cake)
Carbohydrate
127g
10.6g
Calories
3668
305

 Source: Own recipe

Wednesday, 13 November 2013

Malibu Cake

If I was to create a list of top 10 cakes from mu blog this one would be on the very top. I love combination of coconut cream and chocolate cake covered with low carb chocolate ganache which gives the cake nice finish. The cake is very moist and chocolaty and it’s hard to believe it’s so low in carbohydrates. I used Xylitol but you can replace it with any sweetener of your choice if you don’t mind using it.

Ingredients:
·         55 g dark chocolate (70%), broken into small pieces
·         85 g of cocoa
·         200 ml of boiling water
·         100 g ground almond
·         50 g soy flour
·         1 teaspoon bicarbonate of soda
·         1 teaspoon baking powder
·         Pinch of salt
·         90 g butter, softened
·         200 g xylitol
·         5 eggs, at room temperature
·         125 ml coconut milk, at room temperature

Coconut filling:
·         80 ml whipping cream, chilled
·         220 g mascarpone cheese, chilled
·         2 tbsp. coconut liquor (Malibu or similar or coconut essence)
·         30 g desiccated coconut
·         3 tbsp. Xylitol, powdered (or more to your taste)

Chocolate ganache:
·         2 tbsps. of xylitol, powdered
·         1 tbsps. sour cream
·         1 1/2 tbsps. cocoa
·         30 g butter
·         ½  teaspoon gelatine 

Preparation:
·         Preheat oven to 170 C and line two identical baking tins with baking paper (squared 23 cm or sandwich tins)
·         Place chocolate and cocoa in a bowl and cover with boiling water. Stir well until you get nice and smooth mixture. Set aside to cool down a bit.
·         Sift ground almond, soy flour, baking powder and bicarbonate of soda.
·         Using electric mixer beat butter with Xylitol. Add egg yolks one at the time beating continuously.
·         Add coconut milk and chocolate mixture (in few stages, about 2 or 3 spoons at the time).
·         Add sifted dry ingredients and mix briefly with the electric mixer.
·         Beat egg whites until soft peaks form and fold in gently using spatula.
·         Pour the batter into the baking tins and bake for about 20 minutes (check with the skewer if the cake is baked. Skewer should come out clean). Let it cool down completely.
Coconut filling:
·         Whip the cream. Add mascarpone, xylitol and liquor and mix gently.
·         Spread the coconut filling on one cake and top with the second one.

Chocolate ganche:
·         Dissolve gelatine in small amount of hot water (2 or 3 tablespoons). Place the rest of the ingredients in a small pan and bring to boil. Mix well and let it cool slightly. When it starts to thicken spread on top of the cake.

Enjoy :)


Carbohydrates and Calories:
Whole Cake
1 piece (1/16 of the cake)
Carbohydrates
122g
7.6g
Calories
4729
295

 Source: Adapted from mojewypieki

Tuesday, 29 October 2013

Apple and Bran Muffins

If you run out of ideas for a low carb breakfast ideas here is something for you. Delicious, very filling muffins that are full of healthy ingredients. Perfect not only for breakfast but also as an afternoon snack. I made it using mix of Splenda and Xylitol (cheaper version) and I used wheat bran (much lower in carbs than oat bran).  



Ingredients (for about 14 muffins):
·         75 g wheat bran
·         100 g Xylitol, powdered
·         10 g Splenda
·         60 g dry poppy seeds
·         3 tbsp. ground almond
·         3 tbsp. soy flour
·         100 g walnuts, roughly chopped
·         150 g coconut oil, melted
·         1 big braeburn apple, grated (about  120g)
·         4 eggs
·         1 and 1/2 teaspoon baking powder
·         Pinch of cream of tartar
·         1 tbsp. Cinnamon
Preparation:
·         All of the ingredients should be at room temperature.
·         Preheat oven to 180C. Seperate egg whites from yolks and using electric mixer beat them with cream of tartar until soft peaks form.
·         Slowly add Xylitol and Splenda and continue whisking. Add the egg yolks and beat. Add bran, poppy seeds and mix using spatula.
·         Pour coconut oil into the mixture and mix all together. Fold in ground almond, soya flour, cinnamon and baking powder.
·         Fold in walnuts and apple.
·         Divide butter into muffin cases and bake for about 15-20 minutes ( check with the skewer if its baked)

Enjoy :-)

Carbohydrates and Calories (using mix of Splenda and Xylitol):
1 Muffin
Carbohydrates
5.7 g
Calories
226