Tag: cream

by the messy kitchen

Rich chocolate slice

This recipe is adapted from Ditch the Carbs. I first tasted it at a cake bake at work. It was one of the few low sugar and healthier cakes there (I made a flourless gluten free mandarin polenta cake) – but everything else was high in sugar and refined white flour. I was really happy to see that everyone who tried this cake really enjoyed it (including me), so I asked for the recipe. I tried baking it for myself and have adjusted the recipe slightly. It’s a great low sugar, low carb and gluten free treat that will satisfy any chocolate craving. I sometimes spread a little sugar free hazelnut chocolate spread on top or some homemade ganache for an icing substitute, which is very moreish.

INGREDIENTS
200 gram dark chocolate (70% cocoa or more)
100 grams butter
1 teaspoon vanilla extract
4 eggs
4 tablespoons double cream
1 tablespoon stevia (or other sweetener of your choice such as xylitol)
100 grams almond meal or crushed nuts such as walnuts (optional)

MELT, BEAT, POUR, WHISK, BAKE…
Preheat the oven to 180 degrees celcius, and line a cake tin with baking paper (I used a square tin so I can cut these into square bites).

Melt the chocolate and butter together, then take it off the heat and set aside.

In a bowl, beat the eggs, cream, stevia and vanilla extract together for a good 5 minutes, either by hand or with an electric beater, until it goes light and frothy.

Slowly pour the egg mixture into the chocolate mixture, whisking thoroughly until it thickens up. Stir in the almond meal or nuts if using (it’s fine to leave out).

Pour into a lined tin and bake at 180 degrees celcius for 30-40 minutes. If it starts to burn, turn the heat down.

Cut into pieces (I cut mine it into square bites). Serve as it is, or with some whipped cream, berries, or a little chocolate spread or ganache.

chocolate
chocolate2

by the messy kitchen

Cheesy sauce

This makes a good dip with veggies and cauliflower poppers. It’s also a great sauce for cauliflower cheese and a good a bechamel sauce substitute for low carb lasagne and moussaka. 

INGREDIENTS
1/2 cup cheddar cheese
1/4 cup of cream cheese, marscapone or feta
2 tablespoons cream
A crack of black pepper
A dash of nutmeg (optional)
A dash of cayenne pepper (optional)

MIX, HEAT, SEASON…
Mix all the ingredients in a saucepan over low heat. Stir together for 5 minutes or until melted. Season with salt and pepper to taste, and a little nutmeg and cayenne pepper for some added flavour.