Wednesday, 29 October 2014

Chocolate Cupcakes

Quick and easy recipe for Halloween Party. Moist, dense and truly delicious chocolate cupcakes, that will amaze everyone. I shared them with few of my friends (none of them on low carb diet) and everyone absolutely loved them. I took the recipe from BBC website and just swapped normal flour for almond and soy flour. I didn’t expect it would work so well!
Ingredients (for 6 large cupcakes):
  • 60 g ground almond
  • 40 g soy flour
  • 2 tbsp. cocoa
  • 100 g Xylitol
  • 1 egg
  • 120 ml full fat milk
  • 40 g unsalted butter (at room temperature)
  • 1 ½ tsp baking powder
  • ¼ tsp vanilla extract

For topping:
  • 125 g mascarpone cheese
  • 150 ml whipping cream
  • 1 ½ tbsp. xylitol

Preparation:
  • Preheat oven to 170 C and prepare 6 muffin cases (if you use smaller, cupcake cases you will need around 10 – 12)
  • Place the flour ,cocoa powder, xylitol, baking powder, salt and butter and using electric mixer beat on a slow speed until you get a sandy consistency and everything is combined.
  • Whisk the milk, egg and vanilla extract in a jug and slowly pour into the flour mixture. Beat to combine it for couple of minutes.
  • Spoon the mixture into the paper cases until two-thirds full and bake in a preheated oven for 25-30 minutes, or until the sponge bounces back when touched. A skewer inserted in the center should come out clean. Set aside to cool down.
  • For the topping whip the cream with xylitol. Add mascarpone cheese and combine together. Using piping bag decorate the cupcakes. You can use some pomegranate for decoration

Enjoy J


Nutrition: 


 Per Cupcake

Carbohydrates

9 g

Calories

400


Tuesday, 14 October 2014

Coconut and Chocolate Cheesecake

Marvellous, creamy, baked cheesecake packed with flavours I love the most – coconut and chocolate. Lovely combination of smooth cheesecake covered with a blanket of rich, dark, chocolate mousse. The cake isn’t complicated but you will need to spend some time to build this lovely multi layered masterpiece :)



Ingredients (makes about 16 pieces):

Chocolate base: 
  • 200 g ground almonds  
  • 20 g cocoa  
  • 3 tbsp. powdered xylitol
  • 1 tsp. baking soda  
  • 2 tbsp. coconut oil (melted)  
  • 2 eggs  

Cheesecake:  

  • 250g cream cheese  
  • 250g mascarpone  
  • 3 eggs  
  • 3 tbsp. ground almond  
  • 125 ml whipping cream  
  • 125 ml coconut cream  
  • 150 g powdered xylitol (or any other sweetener of your choice)  
  • 50 g desiccated coconut  
  • 1 tbsp. coconut essence (or coconut liquor)  


Chocolate mousse:   

  • 150g dark chocolate (I used tesco 74% cocoa)  
  • 350 ml whipping cream  
  • 1 tbsp. coconut essence  


Preparation:  


Chocolate base: 

  • Preheat oven to 180 C and line a spring form tin with baking paper (only the bottom) 
  • Mix all dry ingredients. Slightly beat the eggs with a fork and add to the dry ingredients together with melted coconut oil. Mix well and put in a fridge for 30 minutes. Press evenly into the tin and bake for about 15 minutes. Set aside to cool down a bit.  


Cheesecake:   
  • Preheat oven to 160C and place a big tray with boiling water at the bottom of your oven. We will make a simple version of baking in a water bath :)
  • Place all ingredients for a cheesecake layer in a large bowl and mix with electric mixer for couple of minutes (not too long so the mixture won’t get too airy). 
  • Pour the mixture on a chocolate base and place on a shelf above tray with hot water. Bake for about 60 minutes. It should look set and firm (baking time may depends on your oven and can be a bit longer than 60 min). Set aside to cool down and refrigerate.  

Chocolate mousse:   
  • That’s the most time consuming part of the cake. It’s very easy but the mixture needs at least 4 hours in the fridge. Place whipping cream in a saucepan and warm it up (but do not bring it to boil). 
  • Take off the heat and add chocolate broken into little pieces. Stir well until you get nice, smooth chocolate mixture.  
  • Add liquor or coconut essence. Set aside to cool down and put in the fridge for about 4 hours.  
  • When the mixture is firmly set take it out of the fridge and using electric mixer beat the cream for couple of minutes to get a thick cream (as if you were making a whipped cream). 
  • Spread the mouse on top of cheese layer and place the cake in the fridge for couple of hours. Decorate with desiccated coconut and enjoy :) 

Nutrition:

Whole cake
1 slice (1/16 of the cake)
Carbohydrates
152g
9.5g
Calories
6527
407

Saturday, 4 October 2014

Raspberry and Chocolate Cake

Autumn is just around the corner, but you can still get nice raspberries in supermarkets. It wont last long, so its the last call for making this beautifully looking, raspberry and chocolate cake. It looks very complicated ,but believe me, it isn't. It will just take a bit more time, but effect is fabulous. If you are in need of an artisan cake to impress your guests, go for it. It will astonish everyone, not only those on low carb diet.

Ingredients: 
¾ cup coconut oil (melted)
¾ cup water
1 cup powdered xylitol
4 tbsp. cocoa  
  • Put above ingredients in a sauce pan and bring to boil. Stir well and set aside to cool down completely. 

Ingredients (all should be at room temperature):  

7 eggs 
¾ cup xylitol 
1 ½ cup almond flour
½ cup soy flour 
1 heaped tsp. baking powder 
1 heaped tsp. baking soda  
  • Preheat oven to 180 C and line a large rectangular baking tin (mine 30cmx35cm) with baking paper. You can use two smaller tins.
  • Sieve almond flour, soy flour, baking powder and baking soda and set aside.
  • Using electric mixer beat egg whites until soft peaks form. At the end of beating gradually add xylitol. Add the egg yolks one by one, still beating until the mixture is thick and cream.
  • Gently fold in the cocoa mixture (make sure its cooled down completely).
  • Add sifted dry ingredients and mix gently.
  • Pour the batter into the baking tin 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 and then cut in half (if baked in a large tin).  

Raspberry filling:  
500 ml whipping cream 
400 g raspberries (can be frozen but use few fresh ones for decoration) 
2 tbsp. lemon juice 
1/3 cup xylitol 
6 tsp. gelatine (about 24g)  
1/3 cup boiling water 
  • Place raspberries, xylitol and lemon juice in a sauce pan. Bring it to boil and cook on a low heat for a few minutes. Blend the mixture using hand blender.
  • Place gelatine in a cup and cover with boiling water and leave for about 10 minutes. Stir it well until gelatine is completely dissolved (if it doesn’t dissolve easily you can warm it up in a microwave but don’t bring to boil). Add the gelatine to the raspberry mixture and mix well. Cool it down completely and place in a fridge until slightly set (but not completely)
  • Whip the cream and add slightly set raspberry mixture. Mix well  

Chocolate ganache:  
125 ml whipping cream 
100 g dark chocolate 
  • Bring the cream to boil and set aside. Add chopped chocolate and mix well until chocolate dissolves. 

Cake’s assembly:  
  • Place half of the cake on a large tray. Spread the raspberry cream and cover with the second layer of the cake. Place in a fridge for an hour or so and then cover the cake with chocolate ganache and decorate with fresh raspberries and chocolate.   
Enjoy :)


Carbohydrates and Calories:

 

Whole Cake

1 piece

Carbohydrates

191 g

12g

Calories

7340

458

 
Source: Own recipe