Sunday, December 15, 2013

LCHF cake

150g dark chocolate (I used 85%)
150 g sugar *
150 g butter
150 g of egg yolk
150 g of egg white
* Or the equivalent of your favorite sweetener - I used sukrin

Here's how:
wisk the egg whites until fluffy and stiff.
Chocolate, butter and sugar are melted in a water bath ( when you have a bowl on top of a pot of boiling water). When chocolate mixture is consistent, stir the egg yolks in. I used pasteurized yolks for consistency and ease. Finally mix the stiff egg whites into the mass, and then you stir until you again have a smooth paste, then pour the whole lot into a greased pan and bake 20 minutes at 180 degrees/350 Fahrenheit. The cake can raise up and get a little weird shape, but it falls flat when it cools down. 

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