Sunday, February 17, 2008

Guiltless Pleasure


This recipe is a huge hit- even with my sugarholic friends. For Valentine's day I made these as cupcakes and injected the filling. I also made several candies and truffles- of course the healthy way- but deliciously! All these recipes were developed by my sister Ali and me- over years of healthy eating and experimenting. The best way to get rid of a bad habit is to find a substitute to replace it...this will do- I promise.


NO WAAAY! Chocolate Cake
(no gluten or refined sugars or flours)
1 C brown rice flour (heaping)
1 C tapioca flour
¼ tsp salt
1 C cocoa powder
½ tsp xanthan gum (a natural replacement for gluten)
1 ½ tsp baking soda

½ C butter
¼ C canola oil
1 C agave nectar (or use xylotol or crystalline fructose)
¾ C water
1 C buttermilk (can subs 1/4 C sour crm and 3/4 C milk)
3 eggs
1 or 2 tsp vanilla

Prepare 2 round pans with parchment on the bottom and grease with veg. oil.
Preheat oven 350 degrees.
Blend all the dry ingredients in large bowl. Set aside.
In large mixing bowl beat butter, canola oil, and agave until light and fluffy and creamy.
Add vanilla and eggs one at a time- whipping on high.
Add buttermilk and water and blend.
Add dry mix a bit at a time while mixing.
Pour into 2 round pans and bake for 25-30 mins- don't overbake- it is best moist. Cool- run knife around edge, turn out on racks
Chocolate Mousse Filling
1 ½ C whipping cream
1 tsp vanilla
4 Tblsp cocoa or more to taste
2 Tblsp agave or more to taste
Whip cream, vanilla and agave until a soft cream- add cocoa and whip stiffer. Use as filling between your two cake rounds.
Buttery Frosting
6 egg yolks
½ C agave
¼ C water
1 ½ cubes soft butter
Boil water and agave until soft ball stage-(not too long or you’ll make taffy).
Whip yolks on high and slowly add hot syrup mix- beat until outside of bowl is cool.
Add butter a little at a time. Flavor with any extract and color. IF you want a chocolate frosting add 1 Cup melted and cooled grain sweetened chocolate chips and or cocoa powder. Experiment with what you like and according to dietary needs. Cool frosting before spreading. (Refrigerating the whole cake before serving at this point is nice.)
Decorate top of cake with extra mousse, fruit, nuts, healthy candies or shaved, sugar free chocolate bar etc.

3 comments:

The Harward Family said...

Girl!! I'm dieing to make this it looks very yummy. You really need to write a cook book with recipes like these. Keep them coming!

Lynn said...

This looks wonderful! I have some wild rice flour, do you think that would work?
Crystal

Lynn said...
This comment has been removed by the author.