Sugar Free Chocolate Pound Cake Food
SUGAR FREE CHOCOLATE CAKE
You won't believe this Chocolate Cake is sugar free with 3 types of chocolate, its rich, filling and totally decadent.
Provided by Kim
Categories Snack
Time 45m
Number Of Ingredients 15
Steps:
- Prepare coffee: Make the instant coffee and let cool to room temperature. (putting it in the fridge helps to cool it quickly)
- Preheat oven/prepare tin: Line a 22 cm springform tin with baking paper on the bottom, and grease the sides of the tin with butter. Preheat oven to 175 degrees C or 350 degrees F.
- Mix Dry Ingredients: In a large mixing bowl, mix together the flour, baking powder, salt and cocoa powder.
- Whisk Eggs: Use a whisk to beat together the eggs, granulated sweetener and vanilla until fluffy and pale. Hand whisk for about 1 - 2 minutes o make sure sweetener is dissolved.
- Add Wet Ingredients to eggs: Melt butter in microwave and to the egg mixture, along with the sour cream and cooled instant coffee. Whisk vigourously until all the lumps are gone and it is smooth, silky and a caramel like colour. (about 2 minutes or so)
- Combine Dry and Wet Ingredients: Make a well in the centre of the dry ingredients and pour in wet ingredient mixture. Use a spatula to mix through, making sure to blend in all the flour. Set Aside.
- Melt Chocolate: Microwave chocolate until its only just melted (suggest microwaving at 50% power in 30 second spurts until it reaches that "just melted"stage)
- Pour Chocolate and Milk into Batter: Add the melted chocolate, along with the milk to the cake batter and gently stir through with spatula to create a thick dark batter.
- Bake: Bake for 30 minutes. To test if cake is cooked, insert a skewer into the centre. If it comes out clean, almost clean with few crumbs, cake is cooked. Let cool on a wire rack before slicing. Store in an air tight container at room temperature for 3 to 4 days.
Nutrition Facts : Calories 164 kcal, Carbohydrate 16 g, Protein 4 g, Fat 10 g, SaturatedFat 6 g, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SUGAR FREE & REDUCED CARBOHYDRATE CHOCOLATE POUND CAKE MIX
Original recipe for a sugar free pound cake. There is a slight grainy texture due to the almond meal used in place for a portion of the flour, but personally I don't mind at all. This is best served the day or day after it's made as it dries out relatively quickly. Left overs may be dried completely and crumbled to be used in place of graham cracker crumbs or slices left whole to be used to make chocolate french toast trifle or tiramisu. Waste nothing!
Provided by the werecat
Categories Dessert
Time 2h
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 9
Steps:
- prepair mix by carefully measuring all mix ingredients and blending until uniform color is obtained. Package in a decorative food safe cello bag and tie closed with a pretty ribbon.
- Attach a card with the following directions: Preheat oven to 300oF. Butter a loaf pan carefully and dust with mix. Cream butter until light and fluffy. Add eggs one at a time, beating well after each addition. Add vanilla, beat until thoroughly blended. Add mix in ½ cup scoopfuls and fold then mix to incorporate. *add mix all at once and you could end up with a chocolate mushroom cloud of pound cake mix. Pour into prepared pan and bake approximately 90 minutes or until a toothpick inserted comes out clean. Cool 25 minutes in pan, remove from pan and finish cooling on rack. Dust lightly with powdered sugar and serve slices with fresh berries or other fruit and whipped cream or rich creamy yogurt. Best if eaten same day.
Nutrition Facts : Calories 261.6, Fat 22.2, SaturatedFat 11, Cholesterol 146.4, Sodium 253.6, Carbohydrate 10.9, Fiber 1.8, Sugar 0.7, Protein 6.4
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