Scrumptious Chocolate Cake
20:10 - Posted by Rachael - 0 comments
Serves 10
300g clementine’s
6 large eggs
5 tbsp. Triple Zero sweetener
150g almond flour
150g self-raising flour
2 tsp. almond extract
1 tsp. baking powder
Preheat the oven to Gas Mark 4/180°c.
Crack the eggs and lightly whisk them in a
separate bowl to break up the yolk.
Beat the ricotta with a wooden spoon for
around 3 minutes to soften it. Mix the cocoa
powder with a tablespoon of milk in a small
bowl. Add the eggs, milk/cocoa mixture,
agave nectar, the remainder of the milk, the
self-raising flour, bicarbonate of soda and
almond flour and combine.
Lightly grease a loose-bottomed 7-inch cake
tin with butter and line with baking paper.
Pour the mixture into the tin and bake for 25
minutes.
To make the creamy topping, warm the
vanilla essence, cream and agave nectar in
a small sauce pan over a low heat, stirring
throughout. Remove the pan from the heat
and place to one side.
When the mixture has cooled, pour the cream
topping on top of the cake.
Decorate the cake with berries of your choice
and enjoy.
Prep Time | 15 mins

Cooking Time | 25 mins

Nutritional
Value (per serving)
Calories 195
Total Fat 10g
Saturated Fat 1.6g
Carbohydrates 20g
Fibre 2.3g
Protein 7g


Chocolate torte

20:02 - Posted by Rachael - 0 comments
Serves 6
FOR THE CHOCOLATE SPONGE:
2 large eggs
150g full fat ricotta cheese
30g unsweetened cocoa powder
60ml semi-skimmed milk
1 tbsp. agave nectar
100g self-raising flour
. tsp. bicarbonate of soda
30g almond flour
FOR THE CAKE TOPPING:
1 tsp. vanilla essence
60ml double cream
. tsp. agave nectar

Fresh berries for decoration

Preheat the oven to Gas Mark 3/160°c and
lightly grease a 9 inch loose bottomed cake tin
with butter. In a large bowl, whisk together the
eggs, sweetener and vanilla essence. Mix in
the flour and xanthan gum with a metal spoon
until well combined.
Break up the chocolate into small pieces and
place it in a bowl over a pan of simmering
water, stirring to keep it from sticking. When
the chocolate has completely melted and
there are no lumps, remove the pan from the
heat and remove the bowl.
Add the chocolate to the flour mixture and
stir thoroughly. In a separate bowl, beat the
cream with a hand whisk until it thickens
slightly. Mix with the flour mixture.
Pour the entire mixture into the cake tin.
Flatten the top with a flat knife which has been
dipped in boiling water as this will help to
flatten the mixture evenly.
Bake for 30-35 minutes until torte edges are
lightly browned. Allow to cool and push up
the bottom of the cake tin to remove the torte
from the tin. Let the cake cool totally before
slicing.
Prep Time | 15 mins
ChillingTime | Overnight

Nutritional
Value (per serving)
Calories 225
Total Fat 13g
Saturated Fat 4.9g
Carbohydrates 22g
Fibre 2.4g
Protein 7.5g


Victoria sponge
19:59 - Posted by Rachael - 0 comments
1 tbsp. Stevia
2 tbsp. agave nectar
50g butter
300g full-fat cream cheese
3 eggs
120ml semi-skimmed milk
50g almond flour
175g self-raising flour
50g walnuts, finely chopped
. tsp. bicarbonate of soda

100g blueberries

Preheat the oven at 180°c/Gas Mark 4.
Grease and line two 8-inch cake tins with
greaseproof paper.
Put all the ingredients in a food processor
except for the jam and blend until they are
thoroughly mixed. Spoon the mixture into the
two cake tins. Bake for 25-30 minutes until
firm and golden.
Remove the cake from the oven, allow to cool
for five minutes, then remove the cakes from
their tins.
Once the cakes have cooled, spoon a layer of
the homemade jam on the flat side of each
sponge and stick them together. If you have a
cake leveller, it helps to cut the bottom half of
the cake flat so that it stands level.
Enjoy!
Prep Time | 15 mins
Cooking Time | 30 mins


Serves 12 
Nutritional
Value (per serving)
Calories 256
Total Fat 18g
Saturated Fat 9.3g
Carbohydrates 20g
Fibre 1.5g
Protein 5.7g