Chocolate cake

chocolate cake

Hari ni mak mertua Mak Long jemput makan sempena harijadi pak mertua Mak Long minggu lepas. Lewat seminggu sebab minggu lepas tak semua ahli keluarga dapat hadir. Mak Long bawak kek coklat yang Mak Long dah ubahsuai untuk sesuaikan dengan keperluan diabetik.

This cake was made using Delia Smith’s all-in-one quick sponge recipe with a slight twist.

Ingredients:

8 oz of ground almond

8 oz of butter

4 eggs

6 heaped tbsp of Splenda

4 tbsp of full-cream milk

2 tsp of baking powder

2 tbsp of cocoa powder

For the ganache

1 bar of 70% dark chocolate

50 ml of double cream

a knob of butter

For the filling

30 ml of double cream

1 tsp of splenda

1 vanilla pod

Heat the oven to gas mark 3. Prepare the cake tin by greasing it with softened butter and dredging it with flour. Sieve together the self-raising flour, baking powder and the cocoa powder. Add the rest of the ingredients except the milk. Beat thoroughly. Add the milk and mix again. Pour the mixture into the cake tin. Bake for 40 minutes or until skewer test comes up clean.

chocolate cake Turn onto the cooling rack.  Meantime prepare the filling and ganache. Scrape the seeds off the vanilla pod and add to the cream. Add splenda and whip until thick.

Heat the cream for the ganache. Break up the chocolate bar into little pieces. Pour the heated cream over the chocolate and stir until all melted. Add the knob of butter and stir again.

To assemble,  slice the cake in half horizontally. Fill the cake with vanilla cream and pour the ganache over the cake.

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4 Comments

Filed under Dessert, Diabetic-friendly

4 responses to “Chocolate cake

  1. Ron ( Harun )

    Thank you! This is the first recipe for baked cake I’ve seen that does not require at least half regular sugar.

  2. mira

    mak saya penghidap kencing manis. jd sy ingt nk try resepi mak long nie.tp sy nk tau splenda 2 ape and dkt mane leh cari?

    • Mak Long

      Salam Mira,
      Splenda adalah pemanis yang sesuai untuk menggantikan gula especially dalam masakan. Ia tidak berubah rasa apa dipanaskan dan tidak berasa pahit. Ia dihasilkan dari sucralose tapi ia tidak memberi kesan kepada insulin dalam badan. Maklong ada poskan satu artikel khas mengenai splenda pada link berikut:(https://maklongskitchen.wordpress.com/2011/01/31/splenda/). Sejak pulang ke Malaysia Maklong belum pernah lagi jumpa Splenda dijual di mana-mana. Namun ada pembaca blog Maklong yang pernah menjumpai splenda di Jaya Storage Kota Damansara. Maklong sedang berusaha mencari alternatif bagi splenda di Malaysia. Ada yang pernah mencadangkan stevia sejenis pemanis yang dihasil dari tumbuhan juga tidak memberi kesan pada gula dalam darah bagaimanapun Maklong belum lagi berjumpa produk stevia dalam bentuk yang sesuai untuk digunakan dalam baking. Any suggestions anyone?

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