Moist chocolate cake with low GI honey and low carb
Craving a treat that pampers your health? Dive into my recipe for moist chocolate cake with honey, where pleasure and well-being come together!
Table of contents
Hello, sweet tooth enthusiasts! I’m delighted to share with you a recipe that combines the creaminess of chocolate, the tenderness of honey, and a touch of well-being. My moist chocolate cake is more than just a sweet delight. Follow me on this gustatory adventure where each bite is a caress for your taste buds and your health.
Here are the ingredients you’ll need to make this cake:
- 200g dark chocolate (with high cocoa content) – The chocolate soul.
- 150g unsalted butter – The melting sweetness.
- 4 eggs – The airy structure.
- 100g rice flour – The light and gluten-free alternative.
- 50g almond flour – The subtle nuttiness.
- 1 teaspoon baking powder – The airy boost.
- 50g honey – The natural sweetness.
- Optional: a pinch of salt (if using unsalted butter) – The balance of flavors.
If you want to learn more about the benefits of alternative flours for maintaining a stable sugar level, check out my comprehensive article on different low GI flours here.
How to prepare this moist chocolate cake?
- Preheat your oven to 170°C and lightly grease the mold.
- Melt the chocolate and butter, mix until smooth. Let it cool.
- Beat the eggs and honey in a bowl until you get a light foam.
- Gently fold the chocolate-butter mixture into the eggs and honey. Mix well.
- Add the rice flour, almond flour, baking powder, and optionally a pinch of salt. Mix gently.
- Pour the batter into the mold and bake for 40 minutes. (Check the baking with a knife and extend the baking time if necessary)
- Let it cool before unmolding.
My tips and tricks for success:
- Choose chocolate with at least 70% cocoa for intense flavor.
- Opt for quality honey for natural sweetness.
- Customize with nuts or dried fruits for a gourmet variation.
FAQ
Can I replace honey with a sweetener for a lighter version?
Absolutely, adjust according to your preferences. Opt for a sweetener suitable for baking.
Can the cake be frozen to enjoy later?
Yes, the cake freezes very well. Wrap it carefully to preserve its freshness.
Other Recipes to Try
- Walnut flour cookies: A delicious low GI recipe
- Coconut tuiles and vanilla: Easy low GI recipe
- 10 low GI flours: How to choose, use and enhance your recipes
And there you have it, dear gourmets! You hold in your hands the key to deliciously healthy pleasure with my moist chocolate cake. Feel free to share your feedback and this recipe with your loved ones. Enjoy your meal!
Cake fondant au chocolat avec du miel IG bas et Low Carb
Découvrez ma délicieuse recette de cake fondant au chocolat, sucré au
miel, idéale pour les gourmands soucieux de leur santé. Un plaisir sans
culpabilité !
Ingredients
- 200 gr de chocolat noir 72%
- 150 gr de beurre
- 100 gr de farine de riz
- 50 gr d'amande en poudre
- 50 gr de miel
- 1 pincée de sel
- 3 gr de levure chimique
- 4 oeufs
Instructions
- Préchauffez votre four à 170°C, graissez légèrement le moule.
- Faites fondre chocolat et beurre, mélangez pour une texture lisse. Laissez refroidir.
- Battez œufs et miel dans un saladier jusqu'à obtenir une mousse légère.
- Incorporez délicatement le mélange chocolat-beurre aux œufs et miel. Mélangez bien.
- Ajoutez farine de riz, poudre d'amande, levure, et éventuellement une pincée de sel. Mélangez doucement.
- Versez la pâte dans le moule et enfournez 40 minutes. (Vérifiez la cuisson avec un couteau et prolongez si nécessaire)
- Laissez refroidir avant de démouler.
Notes
Le miel apportera une douceur naturelle à votre cake au chocolat.
Nutrition Information:
Yield: 10 Serving Size: 1Amount Per Serving:Calories: 327Total Fat: 23gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 108mgSodium: 200mgCarbohydrates: 26gFiber: 2gSugar: 14gProtein: 5g
Les informations nutritionnelles peuvent varier selon les produits et les marques choisis.