Bubbsie
Well-Known Member
- Relationship to Diabetes
- Type 2
EASY CHCOLATE & ALMOND CAKE
Ingredients (makes 12 pieces):
200g dark chocolate, chopped (I used Menier with 30g carbs per 100g chocolate)
50g chopped almonds (I used flaked almonds as you can see on the picture it worked fine or you could use any kind of nut you have in the cupboard )
115g butter cut into small pieces
6 eggs ( separated)
Equivalent of 180 g sugar (I used 18g Splenda)
1 tsp. pure almond extract
Almond flakes for decoration
Preparation:
Preheat oven to 180C and butter a 23 cm springform pan.
Melt the chocolate and butter in a large bowl over simmering water. Stir in almonds and set aside to cool slightly.
In a medium bowl using electric mixer whisk egg yolks and sweetener until mixture gets smooth and pale yellow.
Slowly fold the egg yolk mixture to melted chocolate Stir in almond extract (gently but thoroughly).
In a large bowl using electric mixer whisk the egg whites until firm peaks formula using spatula fold in ¼ of egg whites to the chocolate mixture. Gently fold in the remaining egg whites (it takes some time but do it gently)
Pour the batter into the form and bake 20min. Cool slightly and decorate with almond flakes.
7gs carbs & 145 calories per slice...delicious with some whipped cream with some grated rich dark chocolate on top.
http://www.diabeticgoodbaking.com/2013/04/
Ingredients (makes 12 pieces):
200g dark chocolate, chopped (I used Menier with 30g carbs per 100g chocolate)
50g chopped almonds (I used flaked almonds as you can see on the picture it worked fine or you could use any kind of nut you have in the cupboard )
115g butter cut into small pieces
6 eggs ( separated)
Equivalent of 180 g sugar (I used 18g Splenda)
1 tsp. pure almond extract
Almond flakes for decoration
Preparation:
Preheat oven to 180C and butter a 23 cm springform pan.
Melt the chocolate and butter in a large bowl over simmering water. Stir in almonds and set aside to cool slightly.
In a medium bowl using electric mixer whisk egg yolks and sweetener until mixture gets smooth and pale yellow.
Slowly fold the egg yolk mixture to melted chocolate Stir in almond extract (gently but thoroughly).
In a large bowl using electric mixer whisk the egg whites until firm peaks formula using spatula fold in ¼ of egg whites to the chocolate mixture. Gently fold in the remaining egg whites (it takes some time but do it gently)
Pour the batter into the form and bake 20min. Cool slightly and decorate with almond flakes.
7gs carbs & 145 calories per slice...delicious with some whipped cream with some grated rich dark chocolate on top.
http://www.diabeticgoodbaking.com/2013/04/
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