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.

·         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)
·         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)

 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.

·         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 

·         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)

 Source: Adapted from mojewypieki