Tag Archives: cocoa powder

Flourless & Sugarless Chocolate Torte

Say hello to chocolate heaven!!! Do I need to say anything else? I think not.
What makes this dessert so amazing? Could it be the combination of different types of chocolate as well as fats that really hits this one out of the ballpark?

INGREDIENTS
12 oz unsweetened baking chocolate, cut or shaved
1 tablespoon vanilla extract
1 1/2 sticks butter or 2/3 cup of coconut oil
1 1/3 cup equivalence of stevia or sweetener
6 large eggs
1 tablespoon coconut flour
2 tablespoons cocoa powder
2 tablespoons chocolate whey protein
1 cup ground pecans or any nut of your choosing (I also have used macadamia nuts and it has been amazing)

DIRECTIONS
Preheat the oven to 325 degrees F. Grease a spring-form 8 inch pan with butter and add parchment paper to the inside and grease again with butter.

Brown the butter on the stove, be careful that it does not burn, once the color begins to change, decrease the temperature to low. Add the chocolate in small bits and stir constantly until everything is melted beautifully.

Add the sweetener of your choice and allow the temperature to cool down until you can touch the side of the pan without it being hot.

Add the eggs in and stir, add the remaining ingredients.

Transfer to the pan and bake for 30 minutes covered.

Serve with fruit compote and whipped cream.

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Low-Carb Double Chocolate Bundt Cake

I made this cake the other night and ate the whole thing in one sitting. Dangerous doesn’t even begin to describe the flavor of this!!!
Low-Carb Double Chocolate Bundt Cake
Low-Carb Double Chocolate Bundt Cake Ingredients
1/4 cup coconut flour
1/4 cup organic cocoa powder
½ tablespoon instant coffee
1/4 teaspoon baking soda
Pinch of sea salt
5 free range organic large eggs, room temperature
1/2 tablespoon pure vanilla extract
1/4 cup coconut oil or grass fed butter
1/3 cup equivalence of stevia or sweetener
1 teaspoon lemon juice

Chocolate Frosting Ingredients
1/2 cup organic cocoa powder
2/3 cup equivalence sweetener for low carb or honey for Paleo (sweeten to taste)
2 tablespoons melted grass fed butter
¼ teaspoon vanilla

Bundt Cake Topping
½ cup sugar-free chocolate chips

Low-Carb Double Chocolate Bundt Cake Directions
Preheat oven to 350 degrees F.

Combine the coconut flour, cocoa powder, instant coffee, baking soda, and sea salt.

In a separate bowl, combine the eggs, vanilla extract, coconut oil, stevia and lemon juice.

Add the dry ingredients in 3 separate batches to the wet and whisk together.

Butter the small Bundt pan and cover with cocoa powder, pour the mixture in and bang the bottom to get all the air bubbles out.

Bake for 40-45 minutes or until a toothpick comes out clean.

Allow it to cool for 5 minutes before removing it from the pan.

Chocolate Frosting Directions
Combine the ingredients together and pour over the top of the cake.

Top with the sugar-free chocolate chips.

Low-Carb Diabetic’s Dream

The first time I made this cake, I knew I was onto something great! I don’t know about you, but I don’t have a million pans for every type of dessert. I live in Chicago where space is limited and kitchens tend to be small. So, I utilize muffin tins to make this recipe so everything in my kitchen multitasks, like myself. These cakes freeze beautifully and can be microwaved to Diabetic's Dreammelt the center again.

Cake Ingredients
1 cup butter
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons instant coffee powder
1 cup hot water
1 tablespoons vanilla extract
1 cup coconut flour
1 cup almond flour
2 cups sugar substitute equivelant
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
2 large eggs
3 2/3 cups dark chocolate (I prefer to use the chocolate squares, you will need a total of 24 squares or if you feel especially generous, 48 squares)

Sauce Ingredients
2 cups heavy whipping cream
1 tablespoon vanilla extract
3 large egg yolks
1/4 cup sugar substitute

Cake Directions
Preheat the oven to 400 degrees F. Grease two muffin tins with melted butter.

In a sauce pan, melt the butter and allow it to brown a bit. Remove from the heat and stir in the cocoa powder, instant coffee, hot water and vanilla extract.

Combine together the dry ingredients (the next 5 ingredients) and sift into a bowl.

Combine the wet and dry ingredients together and beat.

Add the remaining wet ingredients (sour cream and eggs.)

Pour the batter into the muffin tins and only fill 3/4 of the way up. You must leave room for the cakes to expand.

Place 1-2 squarest at the center of each muffin and push it to the center with a knife.

Bake for 24-28 minutes.

Serve immediately!

Sauce Directions
In a saucepan set to low, combine together all of the ingredients and continue to beat as the mixture thickens. Pour over the cake and serve.

Diabetic’s Dream

Diabetic's Dream

The first time I made this cake, I knew I was onto something great! I don’t know about you, but I don’t have a million pans for every type of dessert. I live in Chicago where space is limited and kitchens tend to be small. So, I utilize muffin tins to make this recipe so everything in my kitchen multitasks, like myself. These cakes freeze beautifully and can be microwaved to melt the center again.

Cake Ingredients
1 cup butter
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons instant coffee powder
1 cup hot water
1 tablespoons vanilla extract
2 cups all purpose flour
2 cups sugar
2 tablespoons brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sour cream
2 large eggs
3 2/3 cups dark chocolate (I prefer to use the chocolate squares, you will need a total of 24 squares or if you feel especially generous, 48 squares)

Sauce Ingredients
1 quart of amazing quality vanilla ice cream

Cake Directions
Preheat the oven to 400 degrees F. Grease two muffin tins with melted butter.

In a sauce pan, melt the butter and allow it to brown a bit. Remove from the heat and stir in the cocoa powder, instant coffee, hot water and vanilla extract.

Combine together the dry ingredients (the next 6 ingredients) and sift into a bowl.

Combine the wet and dry ingredients together and beat.

Add the remaining wet ingredients (sour cream and eggs.)

Pour the batter into the muffin tins and only fill 3/4 of the way up. You must leave room for the cakes to expand.

Place 1-2 squarest at the center of each muffin and push it to the center with a knife.

Bake for 20-24 minutes.

Serve immediately!

Sauce Directions
Melt the ice Cream in a sauce pan and spoon on the bottom of the plate and place a cake on top.

Cookies and Cream Cupcakes

Cookies and Cream CupcakesThis recipe yields 3 dozen cupcakes.

Cupcake Ingredients
1/2 cup hot water
1/4 cup whole milk, warmed up
3/4 cup unsweetened Dutch-process cocoa powder
1 cup sour cream, room temperature
1 1/2 tablespoon vanilla extract
3 cups cake flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 1/2 cups unsalted butter
2 cups sugar
1/4 cup brown sugar
5 large eggs, room temperature

Frosting Ingredients
8 cups confectioners’ sugar
1 pound or 4 sticks of unsalted butter, at room temperature
1/2 cup whole milk
1 tablespoon vanilla extract

Cupcake Directions
Preheat your oven to 350 degrees F and line your muffin tins with paper liners.

Whisk together the cocoa powder, milk and hot water until smooth. Add in the sour cream and vanilla, mix together and set aside.

In another bowl, whisk together the dry ingredients (flour, baking soda, baking powder and salt.)

In a thick bottomed saucepan, melt together the sugars and butter on low heat. Stir continuously to keep the sugar from burning. Remove the saucepan from the heat and transfer to a bowl and beat with an electric mixer to cool and increase the volume of the mixture. Slowly, add one egg at a tie to ensure the eggs do not get cooked.

Alternate adding the dry ingredients and the wet ingredients to the butter mixture. Make sure you beat all of the ingredients in before adding the next set and scrape the sides of the bowl and beat for a minute in-between.

Scoop the batter into the lined cups leaving 1/4 room at the top for the cupcakes to rise. Bake for 20-25 minutes and rotate the tins halfway through the baking process to ensure the cook evenly.

Allow the cupcakes to cook on wire racks for 10-15 minutes before removing the cupcakes from the tins.

Frosting Directions
In the bowl of mixer with the paddle attachment, beat together the confectioner’s sugar and butter until they are blended together, fluffy and light in color.

Lower the speed and add the milk and vanilla extract. Continue to beat on low then work up to the high speed and beat for 5-8 minutes until fluffy. Do not over-beat.

Spread the frosting on each cupcake after the cupcakes have fully cooled.

Topping Options
Oreos
1 package Oreo Cookies
Set aside 36 cookies to place on top, crumble the remaining and sprinkle on the cupcakes.

Chocolate Goodness
36 chocolate wafers
Chocolate sprinkles
Place a wafer on each cupcake and add sprinkles.

Chocolate Overload
36 Large Chocolate Discs
Mini chocolate chips
Place a chocolate disc on each cupcake and add the chocolate chips on top.

Chocolate Dusting
Dust each cupcake with cocoa powder.

Reese’s Peanut Butter Pancakes

My best friend spent the night at my house and in the morning, she wanted Reese’s for breakfast. I couldn’t serve here that for breakfast, what kind of a hostess would I be? So, I decided to concoct a delicious Reese’s Peanut Butter Pancakes for her. My recipe was a hit and now everyone asks for it by name! Reese's Peanut Butter Pancakes

This recipe makes 16 large pancakes

Pancake Ingredients
1 1/4 cups milk
4 tablespoons white vinegar
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
4 tablespoons brown sugar
1/4 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
2 eggs, at room temperature
2 teaspoons vanilla
4 tablespoons melted butter
1/2 cup semisweet chocolate chips
Extra butter for the pan, about 1/2 cup

Topping Ingredients
5 cups of Reese’s Peanut Butter
1 cup powdered sugar
1 large chocolate bar

Directions
Combine the milk and vinegar and set aside for 5 minutes. The milk will “sour” but this is the desired effect, don’t panic.

Combine the dry ingredients (flour, cocoa powder, brown sugar, salt, baking powder, baking soda) together in a mixing bowl.

Add the eggs, vanilla and butter into the milk and whisk.

Slowly mix the dry ingredients into the wet ingredients. Whisk until all of the lumps are gone and the mixture is smooth. Add in the chocolate chips and mix.

Heat a large skillet to medium heat and melt a tab of butter and coat the pan. Pour 1/4 cup of the batter on the pan and cook until bubbles form on top and the edges look cooked, this will take approximately 2-3 minutes. Then flip and cook for an additional minute on the other side.

Mix together the Reese’s peanut butter and the powdered sugar and place a healthy heaping on each pancake and spread.

Shave the chocolate on top of each pancake and serve.