Ingredients
3 Eggs white (room temperature)
1/2 cup sugar substitutes (splenda for baking)
6 tablespoons butter, room temperature
1 egg yolk
1/4 teaspoon vanilla
1/3 cup figs jam (sugar free)
2 teaspoons instant coffee
1/4 cup flour
1/3 cup milk (fat free)
1/2 cup Bitter chocolate (melted)
For Garnish:
Fresh fruits
Melted chocolate
1/2 cup sugar substitutes (splenda for baking)
6 tablespoons butter, room temperature
1 egg yolk
1/4 teaspoon vanilla
1/3 cup figs jam (sugar free)
2 teaspoons instant coffee
1/4 cup flour
1/3 cup milk (fat free)
1/2 cup Bitter chocolate (melted)
For Garnish:
Fresh fruits
Melted chocolate
Method
- Preheat oven to 180 degrees.
- Grease or spray round oven dish, Line with parchment paper.
- Beat egg white with electric or hand beater at medium speed, add half sugar substitutes while beating until glossy and stiff.
- Whip butter in a bowl with the rest of the sugar substitutes until light and fluffy.
- Add egg yolk, vanilla, jam and coffee, continue beating.
- Sift flour, add alternating with milk to butter mixture and stir with spatula.
- Stir in chocolate lightly to combine.
- Incorporate half the egg white with the batter using spatula.
- Fold the rest of the egg white and stir gently to combine.
- Pour batter into prepared pan.
- Bake in the center rack for about 45 minutes or until a toothpick inserted in center of cake comes out clean.
- Cool Cake for few minutes, then invert into a wire rack to cool completely.
- Garnish cake with chocolate drizzles, and serve with fresh fruits.
- Grease or spray round oven dish, Line with parchment paper.
- Beat egg white with electric or hand beater at medium speed, add half sugar substitutes while beating until glossy and stiff.
- Whip butter in a bowl with the rest of the sugar substitutes until light and fluffy.
- Add egg yolk, vanilla, jam and coffee, continue beating.
- Sift flour, add alternating with milk to butter mixture and stir with spatula.
- Stir in chocolate lightly to combine.
- Incorporate half the egg white with the batter using spatula.
- Fold the rest of the egg white and stir gently to combine.
- Pour batter into prepared pan.
- Bake in the center rack for about 45 minutes or until a toothpick inserted in center of cake comes out clean.
- Cool Cake for few minutes, then invert into a wire rack to cool completely.
- Garnish cake with chocolate drizzles, and serve with fresh fruits.
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