Chocolate cake

Wednesday, July 13, 2011


Sukkerfri, glutenfri og lavkarbo sjokoladekake



Norsk
158 ml (2/3 cup) smør
225 ml (1 cup) kakaopulver
8 eggehviter
¼ ts cream of tartar (brukte bakepulver)
2 egg
8 eggeplommer
250ml (1 cup) kokos melk
225 ml (1 cup) erythritol og 2 ts stevia (1 var mer enn nok hos meg)
1 ts salt
1 ts vanilje eller kokos ekstrakt (brukte vaniljepulver)
225 ml (1 cup) kokosmel

- Smelt smøret i en kjele på medium varme og tilsett kakao - bland godt! Ta av platen og avkjøl.
- I en annen bolle pisker du stive eggehviter med cream of tartar (bakepulver), og sett bollen til side.
- I den siste bollen blander du kokosmelk, egg, 8 eggeplommer, sukker, salt og vanilje.
- Bland sakte inn kakaomiksen.
- Ha i kokosmel og mix til det er veldig glatt (tykkelsen her vil avhenge av melet).
- Bland i eggehvitene.
- Hell i røren i 2 runde former på ca 23 cm og stek på 180 grader i 30-35 minutter (eller til det ikke er deig på pinnen).
- Etter at det har stått kaldt har du på glasur:

Glasur
60 ml (1/4 cup) kokosmelk
200 g kremost
118 ml (1/2 cup) splenda
118 g (1/2 cup) kokosolje eller smør
1 ts kokosekstrakt (jeg droppet denne)
225 ml (1 cup) kokos
118 ml (1/2 cup) hakkede pekannøtter (jeg droppet denne)



English
158 ml (2/3 cup) butter
225 ml (1 cup) cocoa
8 egg whites
¼ ts cream of tartar (I used baking powder)
2 egg
8 egg yolks
250ml (1 cup) coconut milk
225 ml (1 cup) erythritol and 2 ts stevia (I found that 1 was plenty)
1 ts salt
1 ts vanilla or coconut extract (I used vanilla powder)
225 ml (1 cup) coconut flour

- Melt the butter in a saucepot on medium heat and add cocoa - mix it well! Take it off the plate and cool it down.
- In another bowl, whip the egg whites stiff with cream of tartar (baking powder) , and put the bowl aside.
- In the last bowl you mix coconut milk, eggs, 8 egg yolks, "sugar", salt and vanilla.
- Mix in the cocoa mix.
- Add the coconut flour and mix it until it's very smooth (the thickness will depend on the brand of flour)
- Fold in the egg whites.
- Pour the mixture in 2 round springform pans (about 23 centimeters) and put it in the oven at 180°C for 30-35 minutes (or until there is no dough on the stick)
- When it's cooled down, add the frosting:

Frosting
60 ml (1/4 cup) coconut milk
200 g cream cheese
118 ml (1/2 cup) splenda
118 g (1/2 cup) coconut oil or butter
1 ts coconut extract (I dropped this)
225 ml (1 cup) coco
118 ml (1/2 cup) chopped pecan nuts (I dropped this)




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