SUGAR FREE CHOCOLATE CAKE RECIPE RECIPES
SUGAR-FREE CHOCOLATE CHIP COOKIES RECIPE: HOW TO MAKE IT
Craving a childhood classic? These sugar-free chocolate chip cookies will bring you all the comfort and joy you remember. Savor the crisp, lightly browned edges or dunk in a tall glass of cold milk. —Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4-1/2 dozen.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar substitute until light and fluffy, 5-7 minutes. Beat in eggs and extract. Combine flour, baking soda and salt; mix into creamed mixture. Stir in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 9-10 minutes or until golden brown around the edges. Remove to wire racks to cool.
Nutrition Facts : Calories 90 calories, FatContent 6g fat (4g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 93mg sodium, CarbohydrateContent 12g carbohydrate (0 sugars, FiberContent 1g fiber), ProteinContent 1g protein. Diabetic Exchanges 1 fat
GLUTEN-FREE CHOCOLATE CAKE RECIPE | BBC GOOD FOOD
Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone
Provided by Liberty Mendez
Categories Dessert
Total Time 1 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 10
Number Of Ingredients 18
Steps:
- Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
- Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
- Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
- While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything’s included.
- Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.
Nutrition Facts : Calories 604 calories, FatContent 35 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.9 milligram of sodium
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I'm borderline diabetic, but this sugar-free fudge made with sugar substitute appeases my sweet tooth. —Kaye Hartley, Jacksonville, Florida
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- In a small bowl, beat the cream cheese, chocolate, sweetener and vanilla until smooth. Stir in pecans. Press into an 8-in. square dish lined with foil. Cover and refrigerate overnight. Serve chilled.
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GLUTEN FREE CHOCOLATE CAKE RECIPE | JAMIE OLIVER RECIPES
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Total Time 50 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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- Before you start, remove the butter from the fridge and allow to come up to room temperature.
- Preheat the oven to 190ºC/375ºF/gas 5. Grease two springform cake tins (roughly 20cm) with butter, then line the bottom with greaseproof paper and dust the sides with gluten-free flour.
- In a bowl, beat the butter and sugar for around 5 minutes, or until light and fluffy. Crack in the eggs, then mix in the vanilla extract until combined. Sieve the flour, baking powder, xanthan gum and cocoa powder into the bowl, then fold through. Add the milk and stir briefly until you have a nice, smooth batter.
- Carefully divide the mixture between the cake tins, then place on the middle shelf of the hot oven for 15 to 20 minutes, or until an inserted skewer comes out clean. Leave to cool for 5 minutes, before turning the cakes out onto a wire cooling rack, then leave to cool completely while you make the icing.
- Sieve the icing sugar and cocoa powder into a large bowl, then add the butter and beat until smooth. Stir in the cream cheese until combined. If it’s a little thick, add a splash of milk to loosen.
- Once cooled, place one of the sponges on a plate or cake stand. Carefully spread over half the butter icing. In a bowl, crush the raspberries with a fork, then scatter on top. Sandwich the second sponge on top and press down slightly, then carefully spread over the remaining icing and finish with a few shavings of chocolate.
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Total Time 1 hours 30 minutes
Cuisine https://schema.org/GlutenFreeDiet, https://schema.org/VegetarianDiet
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Total Time 1 hours 30 minutes
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- Preheat the oven to 160ºC/320ºF/gas 3. Grease a 20cm springform cake tin with a little butter and line with greaseproof paper.
- Rest a medium heatproof bowl over a pan of simmering water on a medium-low heat. Break in the chocolate, roughly chop and add the butter, then allow to melt, stirring occasionally until smooth and glossy.
- Carefully remove the bowl from the heat, stir in the coffee and set aside to cool slightly.
- Separate the egg yolks and whites between two large bowls. Whisk the egg whites for 1 to 2 minutes, or until soft peaks form.
- Add the sugar to the yolks and beat for 7 minutes, or until pale. Sift in the cocoa powder and 1 pinch of sea salt, then gently fold through to combine.
- Stir in the melted chocolate mixture, then gently fold through the egg whites until smooth.
- Transfer to the prepared tin and place in the hot oven for around 1 hour, or until an inserted skewer comes out clean.
- Allow to cool completely on a wire cooling rack, then serve with a dusting of cocoa powder and fresh berries.
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Category Afternoon tea, Treat
Cuisine British
Calories 541 calories per serving
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