Showing posts with label Decadent Desserts. Show all posts
Showing posts with label Decadent Desserts. Show all posts
I have been trying to eat more low carb things recently in an effort to be kinder to my liver. No sugar, very little salt, lower carbs (which turn to sugar). Its not easy when you are a bit of a carboholic!
Potatoes and pasta have always been my favorite thing, and don't get me started on bread. I am quite surprised and amazed at the options that are available out there now for people who are trying to cut back on these things.
Just a few years ago, when I was diagnosed as a type 2 Diabetic this was a lot more difficult! There was not much available that was keto friendly, low carb, or sugar free. I am happy to say that is not the case anymore.
I have been able to find quite a few products in the local grocery stores and online that are very diabetic and keto friendly. I am not sure I could ever embrace totally Keto.
I have been conditioned to watch the fats my whole life, thinking they were super bad for you. And while they aren't that good for you . . . sugar is the real enemy.
.JPG "Low Carb Double Chocolate Mug Cake")
I have found a bread that is very low carb friendly and that actually tastes good! Carbonaut. Their bread is quite nice actually. And they also have hot dog buns, burger buns, etc.
It is a bit pricey, but you can keep them frozen and use only what you need at any given time. Save the regular stuff for the family!
I have been using Swerve sweetener in most of my baked goods. It measures one for one like sugar and is made from totally natural ingredients, produced from natural sources that exist in nature.
.JPG "Low Carb Double Chocolate Mug Cake")
You can even get sugar free, keto friendly chocolate chips. Sweetened with Stevia, which is a natural plant ingredient. They come in dark, semi sweet, and milk chocolates as well as white chocolate and butterscotch. Who knew!!!
I am enjoying discovering these new things and testing them out in recipes such as this low carb double chocolate mug cake recipe which I am sharing with you today!
.JPG "Low Carb Double Chocolate Mug Cake")
I adapted the recipe from one I found in a magazine called Keto Made Easy by the people at Delish. It looked really good and I happened to have everything in my cupboard to make it.
Low carb, keto friendly, fudgy and loaded with chocolate. What more could you want for a bit of an indulgence. The recipe makes enough for one deliciously decadent mug cake!
.JPG "Low Carb Double Chocolate Mug Cake")
WHAT YOU NEED TO MAKE LOW CARB DOUBLE CHOCOLATE MUG CAKE
They are not ordinary ingredients that most people have in their kitchen, but I dare say if you are following a low carb or keto diet you will have them. And if you are trying to watch your carbs, you should have them!
This is a delicious way to have a bit of an indulgent treat without going overboard!
.JPG "Low Carb Double Chocolate Mug Cake")
For one mug cake you will need a microwave safe mug and the following:
- 2 TBS (29g) butter
- 1/4 cup (24g) almond flour
- 2 TBS (13g) cocoa powder, sifted
- 1 large free range egg, beaten
- 2 TBS (23g) sugar free keto friendly chocolate chips (Lily's or Krisda)
- 1 tsp Swerve granular sweetener
- 1/2 tsp baking powder
- pinch salt
- a few chocolate chips to sprinkle on top (optional)
- whipped cream to serve
.JPG "Low Carb Double Chocolate Mug Cake")
I found all of these ingredients at my local superstore. (Loblaws) You can also find them in Sobey's and purchase the online from Amazon and other online retailers that cater to the low carb market.
I took great care to measure everything out in grams to that my UK family and friends could also enjoy this fabulous mug cake!
.JPG "Low Carb Double Chocolate Mug Cake")
HOW TO MAKE LOW CARB DOUBLE CHOCOLATE MUG CAKE
These microwave mug cakes are some of the easiest cakes to make. You simply stir everything together in a microwave safe mug and bake in the microwave for almost instant satisfaction.
If it takes five minutes total (measuring, mixing, cooking) I would be surprised!
I did measure everything into a bowl and mixed it up separately and then put it into the mug to cook, but that is only because I wanted my mug to look neat and not messy. Normally you would mix it all together right in the mug.
Place the butter into a microwave safe mug. Microwave on high for about 30 seconds until melted. Whisk in the cocoa powder, almond flour, swerve, baking powder, salt and beaten egg to combine well. Stir in the chocolate chips.
Sprinkle a few chocolate chips on top. (optional)Cook on high in the microwave for 45 to 60 seconds or until cake is set but still fudgy in the middle. Top with whipped cream and enjoy!
.JPG "Low Carb Double Chocolate Mug Cake")
This was not overly sweet, decadent, fudgy and filled with lovely chocolate flavors. I think when I make it again I am going to add a touch of vanilla extract, but that is only because I enjoy the flavor of vanilla in my chocolate bakes and makes
All in all I give it two thumbs up!
Low Carb Double Chocolate Mug Cake
Yield: 1
Prep time: 4 MinCook time: 1 MinTotal time: 5 Min
Watching your carbs? Now you can have your cake and eat it too!
Ingredients
- 2 TBS (29g) butter
- 1/4 cup (24g) almond flour
- 2 TBS (13g) cocoa powder, sifted
- 1 large free range egg, beaten
- 2 TBS (23g) sugar free keto friendly chocolate chips (Lily's or Krisda)
- 1 tsp Swerve granular sweetener
- 1/2 tsp baking powder
- pinch salt
- a few chocolate chips to sprinkle on top (optional)
- whipped cream to serve
Instructions
- Place the butter into a microwave safe mug. Microwave on high for about 30 seconds until melted.
- Whisk in the cocoa powder, almond flour, swerve, baking powder, salt and beaten egg to combine well. Stir in the chocolate chips.
- Sprinkle a few chocolate chips on top. (optional)
- Cook on high in the microwave for 45 to 60 seconds or until cake is set but still fudgy in the middle.
- Top with whipped cream and enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
I was saying the other day how very much I love to have a good cake in the house. There is something so special about being able to sit down with a nice hot drink and a piece of cake. The world around you can be in chaos but if you have a piece of cake and a drink in front of you, somehow things seem to be a little bit more tolerable.
I am no stranger to cake on here, and over the past thirteen plus years of running this recipe page, I have baked many, many cakes. All of them are delicious because well . . . cake. I tend to only show the recipes that I feel are highly successful and what I think you, my readers, will enjoy.
I do have my favorites however, and these are cakes that I return to bake time and time again. These are the ones that I love above all others. I thought it would be fun today to share my top ten favorite cakes with you and why, so here we go!
RASPBERRY YOGURT CAKE - I love cakes which are made with sour cream and yogurt. Adding sour cream or yogurt add moisture and makes for a lovely tender crumb. This is a beautiful cake, with a lovely moist crumb. Its light in texture and filled with pockets of sweet tart raspberries.
QUEEN ELIZABETH CAKE - We are especially fond of this old, old recipe for Queen Elizabeth Cake. I don't expect there is a Canadian community cookbook without a version of this in it. It goes way back.
It is a simple and delicious cake! The dates make it incredibly moist. It is also studded with plenty of toasted walnuts. Topped with a sweet caramel icing and sprinkle of coconut, this is a real treat!
RASPBERRY CELEBRATION CAKE - This is always my birthday cake of choice. It is a deliciously buttery sponge, filled with fresh raspberries and baked into two moist layers.
The cooled layers are then sandwiched together with a lovely vanilla butter cream icing and some seedless raspberry jam, and then drizzled with more sweetness with a lovely glaze icing. This is one very moreishly scrummy cake.
TRADITIONAL SEED CAKE - Seed cake is actually a very traditional cake which goes way back in British history. It was very popular in Victorian times, and a good seed cake recipe would have been included in most cookery books of that era.
It has a texture very similar to a pound cake and is studded with caraway seeds. It was said to be William Wordsworth's sister Dorothy's favorite cake. All I can say is that she had exceedingly good taste!
I absolutely adore enjoying a nice slice of this with a hot cup of herbal tea.
FRENCH ALMOND, PEAR & CARDAMOM CAKE - This is a lovely cake, gluten free . . . loaded with beautiful ripe pears . . . ground almonds . . . and I added a touch of ground cardamom as pears and cardamom are such a quintessentially beautiful partnership and marriage of flavours.
It is delicious served warm, cut into squares with either lashings of pouring cream or softly whipped cream on top.
GLAZED COFFEE CRUNCH CAKE -Deeply flavoured with strong coffee, this is a moist cake, with a beautiful crumb. Indeed you will find yourself collecting the crumbs on the tips of your fingers to eat. You will not want to waste even the tiniest scrap of it.
There is a fabulously moreish streusel topping stogged full of lovely toasted walnuts. As well the streusel contains chocolate chips and is delicately flavoured with cinnamon. It's crowning glory is . . . a sweet coffee drizzle icing.
ETON MESS CAKE - This cake is so delicious that the Canadian version of Hello Magazine featured it as one of my recipes a few years back when they were doing a feature on me and British Cooking. No small wonder as it is delicious.
A beautiful vanilla sponge, studded with fresh strawberries and topped with crushed crisp meringues. This is a beautiful cake cut into squares and served topped with a dollop of either clotted cream or softly whipped cream.
BUTTERMILK CHOCOLATE CAKE - What cake recipe collection would be complete without at least one chocolate cake recipe and this buttermilk chocolate cake is the best of the best!
This recipe is four generations old. It is fabulously old fashioned one-bowl chocolate cake, and perfect for family celebrations! Moist and delicious as one would expect with a lush chocolate frosting!
MARY BERRY'S LEMON DRIZZLE CAKE - No best cake recipe collection would be complete without a lemon cake of some sort and none is nicer than a lemon drizzle cake. You can't beat that beautiful lemon flavor and the lemon crunch on top.
And when it comes to lemon drizzle cake recipes, you really cannot get much better than Mary Berry's Lemon Drizzle Cake.
SPANISH CAKE - I have really saved the best for the last. This is my all time, absolute favorite cake. So much so that I also recreated it in a small batch version. This cake is so good that I once baked it about three times in one week!
It has a lovely moist crumb, flavored with cinnamon and that brown sugar penuche frosting is to die for. It is the absolute best!
BONUS FAVORITE RECIPE!
I could not post a list of my favorites without mentioning this next cake! It is an all time favorite and has graced the table of any tea party I have ever hosted!
VICTORIA SANDWICH CAKE - I guess when it comes right down to it, this cake has a slight edge on the Spanish Cake. It is not only delicious but very easy whip up at the last minute. You can basically have this baked and be eating it in about 45 minutes tops!
A fabulously tasty buttery cake filled with strawberry jam and topped simply with sugar, this is the best of the best of the best!
And there you have it. A delicious round-up of my all time favorite cakes. Do with it what you will, but if this doesn't tempt you to bake a cake this weekend I don't know what will! Enjoy!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting! Do come again!
I don't know about you, but there are times in my life when I just need to have a cake in the house. And it doesn't necessarily need to be a fancy cake. Just a plain cake.
Something to enjoy with a hot cuppa, or some fruit, or even ice cream. Plain. Delicious. Ordinary. Cake.
I don't always want to be fussing with special pans or equipment. When the craving hits, I want a cake that I can throw together quickly and easily without much bother.
This simple Yogurt Cake is just such a cake. It uses ordinary ingredients that I always have in my home and goes together in a flash with just a whisk and a bowl. No need to break out the fancy mixer with this one!
It is a basic, no-frills, moist, dense, only slightly sweet cake. An any time of day cake.
Its great in the morning with some fruit for breakfast. Fabulous for coffee break or as a dessert with some ice cream and sauce.
It is wonderful as a sneaky snack that you don't want anyone to know about. (Tell me I am not the only one who does this!)
.JPG "Yogurt Cake")
Sandwiched together with some icing or cream cheese in the middle for the children's lunches. Its fabulous cut into slices and wrapped for a picnic.
You name it. This cake is a great all rounder! Homey and humble, this is a simple cake that is welcome any time of the day, any how, any where, any when!
.JPG "Yogurt Cake")
Originally the measurements were measured out simply using a yogurt pot as the measuring cup. Not all yogurt pots are created equal however, and so it makes much more sense to measure it in the more traditional way, at least it does for me!
.JPG "Yogurt Cake")
What I love about it most is that it is moist and dense, with a texture not dissimilar to pound cake, with a tender delicious crumb.
It also has a nice hint of tang from the yogurt and is a cake that never seems to dry out. This is probably due to the use of oil and yogurt. I think its a magnificently perfect and simple ordinary cake. In short, one of my favorite every day cakes.
.JPG "Yogurt Cake")
WHAT YOU NEED TO MAKE YOGURT CAKE
Its pretty simple really.
- 2 large free range eggs
- 3/4 cup (150g) granulated sugar
- 1 cup (226g) plain whole milk yogurt, regular or Greek
- 1/2 cup (120ml)vegetable oil, canola oil, or olive oil, plus more for coating the pan
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (210g) plain all-purpose flour
- Icing sugar to dust (optional)
.JPG "Yogurt Cake")
Don't be tempted to use low fat yogurt. You will not get the same delicious results or tender crumb.
I always and only keep large sized free range eggs in my kitchen. I can't really afford to keep in a range of different sizes. I also usually use regular canola oil to make this cake.
I only use pure vanilla extract. Today I did use Swerve granulated sugar to make this cake. I am trying to cut back on my use of processed sugars. It worked great!
.JPG "Yogurt Cake")
HOW TO MAKE YOGURT CAKE
This has to be one of the simplest cakes to make. As I said, it is one of the first cakes that children in France learn how to make.
Preheat the oven to 350*F/180*C/gas mark 4. Grease a 9x5 inch loaf pan lightly with olive oil and line it with parchment paper. I like to leave about a 1 inch overhang on the long sides for ease of lifting out the cake.
Break the eggs into a large bowl. Add the sugar, and using a wire whisk, whisk vigorously until pale yellow and frothy. This will take about a minute. Whisk in the yogurt, oil, and vanilla extract.
.JPG "Yogurt Cake")
Whisk in the baking powder and salt. Using a rubber spatula, add the flour and stir together until just combined and all of the flour is incorporated. There may be a few lumps, that's okay. Take care not to overmix.
Spoon into the prepared loaf pan, smoothing over the top. Bake in the preheated oven for 45 minutes, until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs.
.JPG "Yogurt Cake")
Transfer the pan to a wire rack and leave to cool for 10 minutes in the pan. Lift out at the end of that time using the paper sling onto the wire rack and leave to cool completely.
Dust with icing sugar. Cut into slices to serve. Store any leftovers in an airtight container for up to 3 days.
This is a cake that is quite amenable to trying out a few different flavors in it as well. A touch of almond extract gives it a nice almond flavor, whereas adding a bit of finely grated lemon zest also adds a really lovely touch.
.JPG "Yogurt Cake")
I really do hope that you will be tempted to want to bake this simple and delicious cake. I predict that you will be so impressed with it that it is destined to become a favorite go-to recipe for when the cake craving hits!
I am that sure of this that I will eat my shirt if it doesn't! And that is saying a lot! Enjoy!
PS - This is fabulous in berry season when all the berries are ripe. I love it served simply with crushed berries and plenty of whipped cream. Its quite simply . . . wonderful!
Yogurt Cake
Yield: One 9 by 5 inch loaf cake
Prep time: 10 MinCook time: 45 MinTotal time: 55 Min
Such a simple cake, but extraordinary flavor and texture. This is delicious.
Ingredients
- 2 large free range eggs
- 3/4 cup (150g) granulated sugar
- 1 cup (226g) plain whole milk yogurt, regular or Greek
- 1/2 cup (120ml)vegetable oil, canola oil, or olive oil, plus more for coating the pan
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 1 1/2 cups (210g) plain all-purpose flour
- Icing sugar to dust (optional)
Instructions
- Preheat the oven to 350*F/180*C/gas mark 4. Grease a 9x5 inch loaf pan lightly with olive oil and line it with parchment paper. I like to leave about a 1 inch overhang on the long sides for ease of lifting out the cake.
- Break the eggs into a large bowl. Add the sugar, and using a wire whisk, whisk vigorously until pale yellow and frothy. This will take about a minute. Whisk in the yogurt, oil, and vanilla extract.
- Whisk in the baking powder and salt. Using a rubber spatula, add the flour and stir together until just combined and all of the flour is incorporated. There may be a few lumps, that's okay. Take care not to overmix.
- Spoon into the prepared loaf pan, smoothing over the top.
- Bake in the preheated oven for 45 minutes, until the cake is lightly browned and a cake tester inserted into the center comes out clean with just a few crumbs.
- Transfer the pan to a wire rack and leave to cool for 10 minutes in the pan. Life out at the end of that time using the paper sling onto the wire rack and leave to cool completely.
- Dust with icing sugar. Cut into slices to serve. Store any leftovers in an airtight container for up to 3 days.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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