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Friday, 23 December 2016

Malibu Coconut and Chocolate Low Carb Cake


This is a great favourite of Ewelina's ... in fact she writes " If I was to create a list of top 10 cakes this one would be on the very top. I love the combination of coconut cream and chocolate cake covered with low carb chocolate ganache, which gives the cake a nice finish. The cake is very moist and chocolaty and it’s hard to believe it’s so low in carbohydrates. I used Xylitol but you can replace it with any sweetener of your choice if you don’t mind using it...

Ingredients:
55 g dark chocolate (70%), broken into small pieces
85 g of cocoa
200 ml of boiling water
100 g ground almond
50 g soy flour
1 teaspoon bicarbonate of soda
1 teaspoon baking powder
Pinch of salt
90 g butter, softened
200 g xylitol
5 eggs, at room temperature
125 ml coconut milk, at room temperature

Coconut filling:
80 ml whipping cream, chilled
220 g mascarpone cheese, chilled
2 tbsp. coconut liquor (Malibu or similar or coconut essence)
30 g desiccated coconut
3 tbsp. Xylitol, powdered (or more to your taste)

Chocolate ganache:
2 tbsps. of xylitol, powdered
1 tbsps. sour cream
1 1/2 tbsps. cocoa
30 g butter
½ teaspoon gelatine

Preparation:
1. Preheat oven to 170 C / Gas Mark 5 and line two identical baking tins with baking paper (squared 23 cm or sandwich tins)
2. Place chocolate and cocoa in a bowl and cover with boiling water. Stir well until you get a nice and smooth mixture. Set aside to cool down a bit.
3. Sift ground almond, soy flour, baking powder and bicarbonate of soda.
4. Using electric mixer beat butter with Xylitol. Add egg yolks one at the time beating continuously.
5. Add coconut milk and chocolate mixture (in few stages, about 2 or 3 spoons at a time).
6. Add sifted dry ingredients and mix briefly with the electric mixer.
7. Beat egg whites until soft peaks form and fold in gently using a spatula.
8. Pour the batter into the baking tins and bake for about 20 minutes (check with the skewer if the cake is baked. Skewer should come out clean). Let it cool down completely. 


Coconut filling:
Whip the cream. Add mascarpone, xylitol and liquor and mix gently.
Spread the coconut filling on one cake and top with the second one.

Chocolate ganche:
Dissolve gelatine in small amount of hot water (2 or 3 tablespoons). Place the rest of the ingredients in a small pan and bring to boil. Mix well and let it cool slightly. When it starts to thicken spread on top of the cake. 

Enjoy ...

The whole cake is 122g carb but served as 1 slice (1/16th of cake) it is 7.6g carb 

Please see original recipe idea here

All the best Jan

10 comments:

NatureFootstep said...

would not mind one of these right now .)

Merry Christmas to you. :)

Lisa Isabella Russo said...

Oh that looks so yummy! So very yummy...

Christine said...

This looks wonderful, yum!

Tom said...

...looking good!

Plowing Through Life (Martha) said...

So delicious!

Red Rose Alley said...

Oh my, does this look delicious. I am a coconut lover, so this caught my eye right away.

Thank you for all your sweet comments through the year, Jan. Merry Christmas, and may the new year be a bright one for you. :)

~Sheri

Debbie said...

Ingredients I love!! It looks pretty and sounds delish!!

The Happy Whisk said...

Those look so cute!

Adam said...

Nice cake

Magic Love Crow said...

Yummy!!!!!