Annette
Well-Known Member
- Relationship to Diabetes
- Type 1
So, here is my tried and tested recipe for amazing chocolate brownies/cake:
200g Dark Chocolate (I use 85%, or 90% if its on offer…)
1 tbsp instant coffee dissolved in water (about 1 tbsp water)
1 tbsp rum/brandy (optional – I usually leave this out unless I’m making it for friends)
75g caster sugar (you can use a sugar substitute, but I have found that just the addition of a little sugar is worth the few carbs it adds)
150g butter
100g ground almonds
5 eggs, separated
1. Melt the chocolate, coffee, rum/brandy, sugar and butter in a bowl. (bainmarie, microwave, whatever). Stir until well mixed.
2. Add ground almonds, mix well. Beat in egg yolks.
3. Beat egg whites until stiff, stir a spoonful into the chocolate mixture, then gently fold in the remainder.
4. Place in a greased 20cm tin, bake at 180C for 35 minutes. If you like it squidgy like brownies, cook a little less, if you want a more cake like texture, cook a little more. Experiment is key!
5. Leave to cool before removing from tin.
Depending on how dark the chocolate is, and how many pieces you cut it into, this can be as little as 7g per slice (I use a square tin 85% chocolate, and cut it into 16 pieces.)
You can also add nuts to it to give a feeling of even more goodness and virtuousity. A handful of chopped pecans or hazelnuts can be added before folding in the egg whites.
Enjoy!
200g Dark Chocolate (I use 85%, or 90% if its on offer…)
1 tbsp instant coffee dissolved in water (about 1 tbsp water)
1 tbsp rum/brandy (optional – I usually leave this out unless I’m making it for friends)
75g caster sugar (you can use a sugar substitute, but I have found that just the addition of a little sugar is worth the few carbs it adds)
150g butter
100g ground almonds
5 eggs, separated
1. Melt the chocolate, coffee, rum/brandy, sugar and butter in a bowl. (bainmarie, microwave, whatever). Stir until well mixed.
2. Add ground almonds, mix well. Beat in egg yolks.
3. Beat egg whites until stiff, stir a spoonful into the chocolate mixture, then gently fold in the remainder.
4. Place in a greased 20cm tin, bake at 180C for 35 minutes. If you like it squidgy like brownies, cook a little less, if you want a more cake like texture, cook a little more. Experiment is key!
5. Leave to cool before removing from tin.
Depending on how dark the chocolate is, and how many pieces you cut it into, this can be as little as 7g per slice (I use a square tin 85% chocolate, and cut it into 16 pieces.)
You can also add nuts to it to give a feeling of even more goodness and virtuousity. A handful of chopped pecans or hazelnuts can be added before folding in the egg whites.
Enjoy!
