Awesome Chocolate Cake…
(pasted from my blog)
This cake uses normal sugar, no sweeteners, and still clocks in at only 120 grams of carbohydrate per WHOLE, BIG CAKE. That’s right, not per slice…. per CAKE. And I get about 8 big servings of cake out of the sucker, which makes it 15 GRAMS PER BIG SERVING. Sorry for all the caps, I just really, really love this cake.
The recipe is not mine. I orginally found it on Nigella.com, but I’ve modified it a bit for the diabetics, and I’ve clocked exact carbohydrates for ya, assuming you use the exact ingredients I do.
The cake is called Chocolate Cloud Cake, and is essentially a flourless (score!) fallen chocolate souffle. It takes a bit of effort, but if you are willing to put forth the effort, you will be rewarded with an incredible, rich, dark chocolatey, warm, light-as-air miracle of a desert. All you looking for something you can actually eat on your birthday (and today is my birthday, so I’m very grateful for this cake), here’s your answer.
I’m not posting pics, as it’s not really that gorgeous, and I’m lazy.
CHOCOLATE CLOUD CAKE
or, Diabetic Miracle Dessert Surprise!
9 ounces of dark chocolate (Lindt Excellence 70% Cocoa Dark Chocolate. Comes in bars, usually in the dessert or baking aisle. 9 ounces is 2.25 bars.)
1/2 cup butter
6 eggs (these get separated, etc, so read through the recipe before making)
1/4 cup superfine or baker’s sugar
2 cups whipping cream
2 tablespoons sugar or equivalent substitute
1 teaspoon vanilla extract
- Melt the chocolate in a microwave. When it is beginning to melt, add the stick of butter and melt until completely melted.
- Get out two bowls for the eggs. In one bowl, put two whole eggs, and four egg yolks. In another bowl, put four egg whites. Make sure there is no yolk in the whites bowl, or it will not beat properly.
- Beat the egg whites with an electric mixer on high. Add the sugar after a minute or so, and continue beating until the egg whites form dairy-queen-ice-cream like peaks when you insert and remove a spoon.
- Stir the chocolate / butter into the egg yolks bowl.
- Add a glob of egg whites to the chocolate / butter / egg yolk bowl, and mix it up.
- Fold in the rest of the egg whites carefully, until well mixed.
- Pour into a greased 12″ round pan or a square casserole or something of similar volume, and bake at 350 degrees for 30 + minutes. The cake is done when you jiggle the pan and the center does not jiggle. The top will be cracked, and the cake will have risen a bunch. It will mostly fall again when you take it out of the oven.
Whip the cream, add the sugar and vanilla and serve big, fluffy heaps of cake (it’s easiest to scoop it out, rather than worry about slices) topped with cool vanilla whipped cream.
Potato and Green Bean Salad
(also pasted from my blog)
This salad was the first real food we cooked in our new apartment. Five ingredients makes it simple, healthy, and a super alternative for traditional potato salad, which is higher in carbs and fat and calories.
This recipe is one of my favorites because:
I. I LOVE potato salad.
II. By replacing half the potatoes with green beans, we cut the carbs by 10g per cup (1 whole cup of this salad is 20g carb :15g potatoes, 4 grams green beans, 1 gram garlic), and add a yummy crunch and vitamins.
III. By replacing the mayonnaise with olive oil, the potato salad becomes more awesome.
IV. It just tastes good. And unlike mayonnaise salads, it keeps on tasting good for days.
V. It’s inexpensive.
Potato and Green Bean Salad
4 cups potatoes (I use a mix of the little red ones and the little yellow ones)
4 cups green beans
1/4 cup olive oil
2 tablespoons pressed garlic
1 teaspoons salt
Cut up the potatoes into uniform, bite sized pieces, and boil until soft. Drain them.
Cut the green beans into 1 inch pieces, and steam them un