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