Death by Chocolate - Low Fat Gluten Free Chocolate Fudge Cake'Chocolate, we need to talk,' I said sternly. 'My derriere is expanding, I am busting out of my jeans and it's all your fault. I want a divorce!'. Yes, I made that announcement on Twitter recently and I meant it too. But when I saw this recipe in one of my old Australian Women's Weekly books, I had a word with my people and we agreed that I should bake the cake. I made a promise with my people that my baking the cake would be on my terms and on the proviso that the cake I presented was a low fat and gluten free indulgence. Fear not, dear readers, this is no 'diet cake', merely a lower fat (gluten free) version. Now, if after reading this snippet, you decide I am a 'nutter' of some kind, then you are probably quite right! But when you taste this cake and smell the luscious aromas that fill your kitchen as you bake it, you will forgive me my quirkiness, I know. I have adapted a recipe from Low Fat Feasts (the Australian Women's Weekly Simply Lite series) and is one I have made many times over the last decade. *I substituted wholemeal plain flour with organic buckwheat flour and have also successfully made the cake with half quantities of buckwheat flour and half arrowroot (tapioca) flour. To compensate this change in the flour, I have increased the chocolate quantity slightly. I also grind my own fresh almond meal. So, here is the recipe and step by step photos. What are you waiting for... cut yourself a slice and enjoy! LOW FAT GLUTEN FREE CHOCOLATE FUDGE CAKE 100g dark chocolate, chopped 1/2 cup cocoa powder 1 cup brown sugar, firmly packed 1/2 cup boiling water 2 egg yolks 1/4 cup almond meal 1/3 cup buckwheat flour* 4 egg whites+ Preheat your oven to 180 degrees C. Carefully line the base and sides of a deep 20cm round cake tin with baking paper. Combine the chocolate, cocoa and sugar with the boiling water in a bowl and stir until the mixture is well combined. Stir in the egg yolks, then fold in the almond meal and flour. Beat the egg whites until firm peaks form and gently fold the egg whites into the chocolate batter. Do this in two batches, as this will ensure that the cake is light and fluffy. Transfer the mixture into the prepared cake tin and bake for 35-40 minutes. Remove from the oven and allow to stand in the tin for five minutes, then turn out onto a wire rack onto which you have placed a fresh sheet of baking paper. Remove the rest of the baking paper and allow to cool slightly. Serve warm dusted with a little icing sugar and with a side dollop of yoghurt (if you like) and strawberries or raspberries. Serves 8-12. +Don't waste the remaining egg yolks. Use them for breakfast or make a scrumptious carbonara. Note: The original recipe contained only 7.5g of fat per serving. I have added 15g of dark chocolate to the ingredients. So tell me, dear readers, would you like to indulge in a slice of this deliciousness?
Lizzy
15/1/2012 09:48:54 am
Thanks Leah, I agree! Always use the best quality fresh ingredients that you can afford.
Lizzy
15/1/2012 10:13:24 am
Thanks Lisa... slowly, slowly getting the hang of the new camera!
Lizzy
15/1/2012 10:27:39 am
Hi Nic, I promise you will be surprised! 15/1/2012 10:29:50 am
Low fat chocolate cake...what's not to love!!!! I love your work Lizzy because who doesn't love a chocolate indulgence without all the guilt ;)
Lizzy
15/1/2012 10:50:34 am
Hello there Jennifer.. thanks so much! Enjoy it, it's really good. 15/1/2012 10:30:15 am
This looks like great recipe! I am going to give it a whirl. I love having a collection of good gluten free recipes. Thanks. Low fat is an added bonus :)
Lizzy
15/1/2012 10:51:59 am
Hi Kyrstie, thanks for dropping in. Yes, do try this one. For peak health, I should always aim for gluten and grain free, as well as low fat. And that has fallen in a heap over the last little while. Need to get back into it again.
Lizzy
15/1/2012 11:09:11 am
Oh yes! 15/1/2012 11:28:54 am
Reading through this and looking at each amazing step by step picture has made me want to rush out and make this cake now!
Lizzy
15/1/2012 11:46:34 am
Excellent, Anna, thanks! Let me know how you go. 15/1/2012 12:36:53 pm
This cake looks light as a cloud. I love the step by step instructions and I may even be tempted to go gluten free and low fat because of this cake. Thank you for showing us!
Lizzy
15/1/2012 02:48:54 pm
Hi Tania, thanks so much! The buckwheat flour does make a denser cake... using half arrowroot would make it lighter, but it is still definitely delicious... and people find it hard to believe when they taste it and they find out it is GF as well as low fat! Thanks for stopping by! 15/1/2012 03:54:46 pm
Wow, that so does not look low fat. It looks deliciously indulgent! :D
Lizzy
15/1/2012 04:04:37 pm
And guess what, it tastes deliciously indulgent! 15/1/2012 06:52:59 pm
Oh my, this looks so good! I especially love the photo of the melted chocolate, I could just about lick the screen.
Lizzy
15/1/2012 06:58:34 pm
LOL Erin!
Lizzy
15/1/2012 07:12:17 pm
Jane, thank you!
Lizzy
15/1/2012 09:29:36 pm
Thank you Monica, very kind! 15/1/2012 09:53:26 pm
Well this is quite practically a guilt free treat! Love it!
Lizzy
15/1/2012 10:09:35 pm
Thank you Tenille! 15/1/2012 11:11:37 pm
Yum! My ice cream entry would be the perfect accompaniment for this ;) and you are right, it does indeed require a cuppa! I've been using buckwheat more lately - big fan, the egg-whites would help to make it lighter, I'll have to keep that in mind.
Lizzy
16/1/2012 08:08:01 am
Thank you! 16/1/2012 08:43:47 am
This cake looks amazing, and I love that it's gluten free!
Lizzy
16/1/2012 08:47:58 am
Katherine, thank you! 16/1/2012 11:19:20 am
Low fat chocolate cake sounds great. I'm trying really hard to break up with chocolate too (and chips) but both keep finding their way into my house. Doh!
Lizzy
16/1/2012 11:55:27 am
Mel, thank you for popping in! I simply had to do it. Not going back to work a fatty! 16/1/2012 11:21:07 am
Holy squish, I'm so in! Buckwheat and chocolate and almonds! All it needs is a spoonful of peanut butter on top :P
Lizzy
16/1/2012 11:55:47 am
A delicious addition!
Lizzy
16/1/2012 04:38:36 pm
Hi there Angela, thank you... and it was the largest fig I have ever seen too! And I managed a fresh food market for close to a decade, so have seen many figs in my time!
Lizzy
16/1/2012 04:40:22 pm
CK, thank you. I like to use Belgian if possible... but other good ones I can get at the time... Lindt etc. Thank you for the email!
Lizzy
16/1/2012 04:40:36 pm
Thanks Julie!
Lizzy
16/1/2012 04:41:01 pm
Laura, love the blog name Tutti Dolci! Thank you for stopping by.
Lizzy
16/1/2012 05:57:45 pm
Excellent, let me know if you like it! 16/1/2012 11:50:21 pm
How can this be a diet cake? It looks too good to be low-fat?
Lizzy
17/1/2012 08:17:29 am
Christina, LOL... it is on its way, express! Oh, sorry, no, I just realised we have eaten all of it... and, honestly, we gave a good portion to our dear neighbours too, so we shared the indulgence with love. Thanks for hosting! 17/1/2012 01:23:02 am
Low fat AND gluten free?! I will be making this one as soon as I'm home from the holidays. Yum yum yum! I love a low-fat recipe that doesn't have any strange ingredients that you have to pay a fortune for. This looks delicious.
Lizzy
17/1/2012 08:18:37 am
Hi Claire, it is a winner, that's for sure... which is why it is now a firm part of my repertoire. The buckwheat flour, coupled with the almond meal, gives it a real nuttiness too.
Lizzy
17/1/2012 08:19:29 am
Hello there... thank you! LOL, well, you see, I want to be 'that skinny chick' just like you, my friend. Thanks for popping in! 17/1/2012 01:48:41 pm
Lovely pics - I could reach in a pick that luscious strawberry off the top :)
Lizzy
17/1/2012 02:01:04 pm
Thank you Sally! Please help yourself! 17/1/2012 05:24:24 pm
Oh wow Lizzy, looks absolutely delicious...and guilt free to boot!!! How fantastic!!! Lovely pics too!!!
Lizzy
17/1/2012 05:48:36 pm
Hello lovely Mrs M! Thank you... 17/1/2012 08:06:21 pm
Oh dear this cake looks so gooey and luscious! There is nothing for it but o dig in this weekend and make this cake.
Lizzy
17/1/2012 08:50:21 pm
Hello there... do let me know what you think. Thanks for stopping by! 18/1/2012 04:52:00 am
wow wow wow!! I know food blog comments are rife places for overexcitement about recipes but this has just 100% shot the top of my must bake list... looks so perfect! xox
Lizzy
18/1/2012 09:12:24 am
Well hello Em! I hope you try it and enjoy it. Please pop in again!
Lizzy
18/1/2012 05:26:59 pm
Spencer, thank you! It is a good one.
Lizzy
19/1/2012 08:34:40 pm
LOL! Thank you. It is actually less than 10g of fat per serve. Less if you have smaller slices. Thanks for popping in!
Lizzy
20/1/2012 02:09:15 pm
Oh, absolutely! And thank you! 20/1/2012 07:32:19 pm
Can't wait to try this one out on our Wheat-Free daughter!
Lizzy
20/1/2012 07:58:15 pm
Excellent! Please enjoy!
Lizzy (Good Things)
22/1/2012 07:19:01 pm
Such a delicious assortment... death by chocolate. What a way to go!
Lizzy
7/11/2014 08:26:35 pm
Jamie, thank you so much! Comments are closed.
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Cooking and writing have been a lifelong passion. Join me as I share with you my favourite recipes; postcards and morsels from my travels; conversations with cookery writers and chefs; and news on food, cookbooks and cooking. - Liz Posmyk
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NB: I use Australian standard measuring cups and spoons in my recipes.
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