Sugar-free Chocolate Coconut Delice

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Sugar-free Chocolate Coconut Delice
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Difficulty:
moderate
Difficulty
Preparation:
2 h.
Preparation
ready in 4 h.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 cake contains
(Percentage of daily recommendation)
Calorie495 kcal(24 %)
Protein4.24 g(4 %)
Fat31.75 g(27 %)
Carbohydrates48.36 g(32 %)
Sugar added18.78 g(75 %)
Roughage0.44 g(1 %)
Vitamin A29.47 mg(3,684 %)
Vitamin D0.04 μg(0 %)
Vitamin E0.38 mg(3 %)
Vitamin B₁0.09 mg(9 %)
Vitamin B₂0.16 mg(15 %)
Niacin1.43 mg(12 %)
Vitamin B₆0.08 mg(6 %)
Folate21.34 μg(7 %)
Pantothenic acid0.1 mg(2 %)
Biotin0.85 μg(2 %)
Vitamin B₁₂0.04 μg(1 %)
Vitamin C5.25 mg(6 %)
Potassium116.32 mg(3 %)
Calcium41.11 mg(4 %)
Magnesium22.67 mg(8 %)
Iron2.11 mg(14 %)
Iodine4.59 μg(2 %)
Zinc0.38 mg(5 %)
Saturated fatty acids25.55 g
Cholesterol5.74 mg

Ingredients

for
1
For the cake
¾ cup 2% milk
0.333 cup cocoa powder
0.333 cup sugar free Chocolate (chopped)
1 tablespoon White vinegar
3 egg whites
½ cup all-purpose flour
1 cup xylitol
½ teaspoon Baking powder
¼ teaspoon baking soda
1 pinch salt
For the coconut cream topping
1 cup Coconut milk
1 cup Agave syrup
1 pinch salt
5 teaspoons Corn starch
1 tablespoon water
1 ¼ cups Coconut oil
To decorate
Shredded coconut
How healthy are the main ingredients?
Agave syrupCoconut milkChocolatesalt

Preparation steps

1.

For the cake: heat the oven to 180°C / 350°F. Grease an 8" cake tin and line the base with non-stick baking paper.

2.
Whisk together the milk and cocoa powder in a pan over a medium heat, whisking constantly, until the mixture just comes to a boil. Remove from the heat.
3.
Whisk in the chocolate and vinegar until smooth. Cool to room temperature.
4.

Sift the flour, 2/3 cup xylitol, baking powder, baking soda, and salt into a mixing bowl.

5.
Stir in the cooled cocoa mixture until well combined and thick.
6.
Whisk the egg whites until soft peaks form. Gradually add the remaining xylitol, whisking constantly until stiff.
7.
Gently fold 1/3 of the egg whites into the cocoa mixture until incorporated. Fold in the remaining egg whites until just combined.
8.
Spoon into the tin and bake for 25-30 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 15 minutes, then place on a wire rack to cool completely.
9.
For the coconut cream topping: heat the coconut milk, agave syrup and salt in a pan and simmer for 10 minutes.
10.

Mix together the cornstarch and water to form a smooth paste.

11.
Stir into the pan, whisk vigorously to combine, then bring to a boil until shiny. Remove from the heat.
12.
Very gradually whisk in the coconut oil until blended. Leave to cool for 10 minutes, then chill for up to 2 hours until the mixture solidifies and turns white.
13.
Whisk the coconut mixture until fluffy and spread over the cake. Sprinkle with desiccated coconut.