I must admit ... I do enjoy taking 'time-out' of a busy day to sit down, relax and enjoy a small slice of low carb cake with a cup of coffee or tea. I don't have cake every day, but as we have a busy few weeks coming up with both personal and other family commitments I know that those 'time-outs' are going to be especially welcome... and an extra treat with a small slice of low carb cake!
Fellow diabetic blogger Ewelina says "If you like coffee and chocolate you will love this beautiful, layered cake that imitates cappuccino. Chocolate cake combines nicely with coffee flavoured cream and a layer of whipped cream. The cake is very moist and rich. Tastes delicious with a cup of hot and strong coffee"
Ingredients:
Chocolate Cake:
90g ground almond
30g soya flour
5 big eggs
125g unsalted butter (softened)
150g xylitol (powdered)
100g dark chocolate (Ewelina used Mernier dark chocolate)
1 tsp. baking powder
½ tsp. bicarbonate soda
150g xylitol (powdered)
100g dark chocolate (Ewelina used Mernier dark chocolate)
1 tsp. baking powder
½ tsp. bicarbonate soda
Coffee cream:
250g mascarpone cheese
200g whipping cream
4 tsp. instant coffee
3 tsp. powdered gelatine
4 tbsp. xylitol
Top layer:
250g whipping cream
1 tbsp. xylitol (or more if you wish)
Preparation:
Chocolate cake:
1. Preheat oven to 170 C and line spring form tin with baking paper.
2. Melt the chocolate in a bowl over simmering water and set aside to cool down a bit.
3. Using electric hand mixer beat the butter. Add Xylitol and melted chocolate.
4. Separate egg yolks from whites. Add yolks to the chocolate mixture, one at the time mixing continuously.
5. Sift the ground almond, soy flour, baking powder and soda and add to the mixture.
6. Beat the egg whites and mix very gently with the chocolate mixture.
7. Bake for about 25 – 30 minutes. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down and cut in half lengthwise.
Coffee cream:
1. Dissolve gelatine in ¼ cup of hot water. Let it cool down slightly.
2. Dissolve coffee in one tablespoon of hot water and mix with mascarpone cheese.
3. Whip the cream and add Splenda together with dissolved gelatine mixing continuously.
4. Add the cream mixture to the mascarpone cream.
4. Separate egg yolks from whites. Add yolks to the chocolate mixture, one at the time mixing continuously.
5. Sift the ground almond, soy flour, baking powder and soda and add to the mixture.
6. Beat the egg whites and mix very gently with the chocolate mixture.
7. Bake for about 25 – 30 minutes. Check with a skewer if the cake is baked (the skewer should come out clean). Let it cool down and cut in half lengthwise.
Coffee cream:
1. Dissolve gelatine in ¼ cup of hot water. Let it cool down slightly.
2. Dissolve coffee in one tablespoon of hot water and mix with mascarpone cheese.
3. Whip the cream and add Splenda together with dissolved gelatine mixing continuously.
4. Add the cream mixture to the mascarpone cream.
Top layer:
Whip the cream and add Splenda.
Assembly of the cake:
Spread the coffee cream on a layer of the chocolate cake. Cover with the second layer. Spread the whipped cream on top and sprinkle with cocoa powder or coffee.
Enjoy !
The whole cake has 114g carb divided into 14 slices it is 8.1g carb
See more at Ewelina's blog here
Now I'll just go and get my cup and plate ...
All the best Jan
21 comments:
Hello Jan, this recipe certainly caught my eye - coffee... cake ... yum! :D)
It's funny, I don't drink coffee, I don't like it, but I love things which are coffee flavoured. I think this cake looks delicious.
...I'll skip the coffee thanks!
This looks delicious!
It's always nice to take a break and treat yourself to something sweet and delicious like this!
Oh this looks so good! I'll have to remember it for next year. I don't like feeling pitiful on my birthday so I got a small sugar free cheesecake at the bakery. It was very yummy! (I froze half of it...it still has LOTS of calories! lol) Hugs!
Oh my doesn't that look delicious.
What a lovely tea cup.
I absolutely LOATHE coffee BUT my stepmum made a cappucino cake last Summer and I adored it, it was so tasty!!!! I wonder if it is the same recipe or not!??
The cake sounds like it is tasty... I'm not a coffee fan, I would just use more cream... lol... It looks light and fluffy xox
I hope you are having a great week xox
Boy does that look yummy !!!
Jan, this looks so delicious and I love the teacup and saucers, too! :)
That cake looks delicious.
looks good
Yum yum yum, that is a superb cake, yummy yummy my tummy.
Hummm que aspecto deliciosos.
Um abraço e boa semana.
Andarilhar || Dedais de Francisco e Idalisa || Livros-Autografados
Hello, the cake looks delicious. The tea cup is pretty. Have a happy day and week ahead!
With pleasure I ate a slice with a cup of hot coffee. :)
what a beautiful tea set!! i don't like or drink coffee, but i like coffee flavored deserts or ice cream!! this looks so good!!
How gorgeous! Leave a slice for me.xxx
This looks so good Jan! Thank you!
Coffee cake is just the best thing ever!
Lisa x
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