Category Archives: Chocolate
It’s almost impossible not be tempted by all the sweetness and goodies displayed on every shelve and counter this time of the year.
Well, here is a Chocolate cake recipe that’s deliciously low in fat, It is moist enough to eat without the icing if you want to cut down on calories.
The original recipe yields 1 round cake but I prefer making them in individual mini loaf tins…this way I could give away a few to friends and family without being tempted to eat it all by myself!
12 Mini loafs / 1 round cake
225 g / 2 cups Self Raising flour *See tip*
45 ml / 3 tbsp cocoa powder (unsweetened)
115 g / 1/2 cup brown sugar
10 ml / 2 tsp molasses
30 ml / 2 tbsp Golden Syrup
60 ml / 4 tbsp low-fat milk
60 ml / 4 tbs canola oil
2 large ripe bananas (mashed)
For the icing
225 g / 2 cups icing sugar sifted
35 ml / 7 tbsp cocoa powder (unsweetened) sifted
15 – 30 ml / 1 – 4 tbs warm water
Preheat oven to 160 degrees celsius
Grease deep round cake tin or mini loaf tin.
Sift the flower into a mixing bowl with the cocoa powder, stir in the sugar.
Make a well in the centre and add the molasses, golden syrup, eggs, milk and oil. Add the mashed bananas and stir into the mixture.
Pour the mixture into your tin and bake +- 60 minutes in round cake tin or 20-35 minutes in mini loaf tins.
Cool on a wire rack before icing the cake.
Mix all the ingredients for the icing and spread over round cake or drizzle over individual loaf cake.
*Note that I’ve only used half of the icing on the mini loafs .
No self-raising flour? let me save you trip to the store.
Self Raising Flour Recipe
1 Cup Flour
1/2 tsp salt
1 1/2 tsp baking powder
Sift all ingredients together. Presto, you’ve got Self Raising flour!
70% dark chocolate and raw almonds, both extremely good for you!
Your 70 % dark chocolate is off course not your kiddies chocolate loaded with sugar and milk, rather think of it as a natural anti-depressant full of anti oxidants.
So why not combine the two for a delicious little super snack.
I had some left over dark chocolate (I KNOW! who’s got left over chocolate in their pantry, right???)Well these things happens in my house since my husband is a diabetic and I would rather sell my soul for something salty…thinking salty cracks, yum!
I basically used left overs so off course I didn’t really bother to measure anything. So please use the quantities below with the knowledge that you might actually have left overs! lol.
Promise next time I make a batch I will write it down and amend my recipe!
+- 150 g 70 % dark chocolate
+- 100 g raw almonds
Roughly chop the chocolate and melt it in a double boiler. In the meantime spray a cookie sheet with Cooking spray. Use four nuts placing them in a star shape. It works best if you place all the top points facing each other. This requires a little patience, so be patient!
Drizzle a teaspoon of the melted chocolate over each star. Set in the fridge for 10 minutes and transfer to an air tight container.
No go on, have one or two or three…don’t have more than 3 if you are on a diet!
I had this crazy urge to bake something sweet this weekend, as I was about to prepare the pancake batter the sun came out.
I don’t know about you but I cannot bake or eat a pancake if the sun is shining, it is just totally wrong! Pancake is for cold and rainy days to be enjoyed under a blanket on the coach with a steaming mug of hot Coffee. So on that note I made Chocolate brownies instead.
This is probably the healthiest Chocolate brownies you will ever eat! This Brownie equals one slice of bread, so if you are watching your diet swap out a 1 x carb for this sweet treat.
1 can Butter beans (strained)
75 ml low-fat milk
2 apples peeled, grated
200 ml Cake flour
10 ml Baking powder
2,5 ml salt
100 ml cocoa powder
250 ml sugar
5 ml Vanilla essence / extract
+- 20 Pecan nuts
Preheat your oven to 180 degrees
Grease a medium oven dish with oil or cooking spray.
Whizz the drained butter beans with the milk in a food processor to a smooth paste.
In the meanwhile peel and grate 2 x apples. Cook in just enough water to cover the apples for +-15 minutes until soft. Strain over a sieve.
Add the apples to the bean mixture and pulse for another minute.
In a separate bowl sift the Cake flour, baking powder, salt and Cocoa.
In a separate bowl whisk the egg with an electric beater. Add the sugar bit by bit by the eggs, continue to whisk.
In a separate bowl mix half of the bean mixture half of the dry ingredients and half of the egg mixture together folding in carefully. Repeat with the remainder of the mixtures.
Add the nuts and the vanilla to the mixture and mix through.
Bake for 40-45 minutes until done.