Title : Chocolate Cakes Can Be So Yummy !
link : Chocolate Cakes Can Be So Yummy !
Chocolate Cakes Can Be So Yummy !
Some recent fun with our youngest grand-daughter, who is such a sweetheart, but how she got so messy eating a delicious chocolate cake we didn't like to ask - but it was a hot day - so I think the chocolate was quite soft! LOL!
This time of year there are school fairs and fund-raisers galore and she bought hers from a PTA cake stall raising money for her school, so it was for a good cause.
"Grandma have you got some wet-wipes please" LOL!
This time of year there are school fairs and fund-raisers galore and she bought hers from a PTA cake stall raising money for her school, so it was for a good cause.
"Grandma have you got some wet-wipes please" LOL!
If you may be looking for a Chocolate Heaven Cake this could just fit the bill!
As low carb friend Libby says, "this is now my go to cake. It has to be the best low carb chocolate cake out there. It’s so easy to make and so rich, with the texture being more like a rich chocolate truffle.
Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children's birthday parties. And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, and I must say it is the first thing I want to make if I have chocolate in the house.
It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.
Because my ‘best low carb chocolate cake’ is wheat free, gluten free, grain free, no added sugar and nut free, I make it every time for my children's birthday parties. And because it is so rich, the adults eat it too (with a good coffee). I love this Chocolate Heaven Cake, and I must say it is the first thing I want to make if I have chocolate in the house.
It can be made as a cake then sliced, served with berries and whipped cream. Or bake in a square dish then cut into tasting squares and top each piece off with a fresh berry. This is a easy idea to take as finger food to share with friends.
INGREDIENTS:
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double (heavy) cream
4 tsp granulated stevia (optional)
Serves 15
300g dark 75% chocolate
175g butter
2 tsp vanilla extract
6 eggs
6 tbs double (heavy) cream
4 tsp granulated stevia (optional)
INSTRUCTIONS:
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin. Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes."
Thanks again to Libby at 'Ditch The Carbs' blog for another gorgeous recipe.
Do hop across, using the green link, to see more.
Melt the chocolate and butter together over a low heat in a saucepan. Remove from the heat and allow to cool slightly before adding the vanilla extract.
In another bowl beat the eggs, cream and stevia together for 3-4 minutes (use a stick blender or hand whisk). It will go frothy and remain runny.
Slowly add the egg mixture to the chocolate mixture in the saucepan, stirring all the time. As you add more egg mixture, the chocolate and butter will thicken to the consistency of custard.
Pour into a prepared tin. Grease a loose bottom cake tin with butter then line the loose bottom with baking paper and push through the outer ring so the baking paper adds a seal and stops the cake mixture from leaking.
Bake at 180C for approx 40 minutes."
Thanks again to Libby at 'Ditch The Carbs' blog for another gorgeous recipe.
Do hop across, using the green link, to see more.
All the best Jan
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