A portion of dessert does not hurt anyone, even if you are under a low-calorie diet … however, if there are lighter and less caloric solutions then they are always welcome. The proof is there light chocolate cake and sugar-free that we have tried, and of which we will give you the perfect recipe.
Chocolate itself has the calories it has, we can’t hide in front of the mirror, but everything is about balancing it with the fewest possible ingredients: the dessert will benefit in calories and heaviness, and the chocolate will be enhanced to the maximum. What do we mean by “unsweetened“? Instead of sugar we have decided to avoid sweeteners or alternatives in any case caloric such as agave or honey: today we will use erythritol, a sweetener of natural origin that has no carbohydrates, no calories, does not decay the teeth, does not affect blood sugar and has a fresh and pleasant flavor. We decided to do it too without eggs or lactosefor a dessert that really cannot be lighter than that suitable for those who are vegan or intolerant to milk and eggs. So count the calories of chocolate, cocoa, flour, seed oil and nothing else! In the gallery you will find insights and variations.
The perfect light chocolate cake
Wholemeal flour 100 g, 00 flour 80 g, 70% dark chocolate 50 g, bitter cocoa 20 g, erythritol 160 g, seed oil 45 g, salt 1 pinch, water at room temperature 250 g, baking powder for cakes 15 g (1 sachet)
Making this light chocolate cake is really very simple. Mix all the powders except the erythritol, sifting them together in a bowl: the flours, the salt, the cocoa, the yeast. Chop the chocolate very finely and keep it aside. Add water and oil and dissolve the erythritol in the liquid obtained. Use a hand whisk to mix the liquids well into the powders, without making lumps: you will need to obtain a smooth and homogeneous mixture. Finally, add the chopped chocolate. Pour the mixture into the mold lined with baking paper and bake in a preheated static oven at 180 ° C for 40-45 minutes. Before baking, always perform the toothpick test to make sure that the cake is well cooked even in the heart. If it isn’t, just put it back in the oven and cook it a little longer. Let cool and serve!
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Westend611/5Spices no limits!
To the suggested basic recipe you can add spices at will or well chopped aromatic herbs (or, even better, left to infuse in the water provided, from the night before). There are many that go very well with dark chocolate. Here are some examples: cinnamon, ginger, coffee (excellent!), Powdered cardamom, fresh mint, rosemary (yes), chilli. You just have to try.
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Michelle Arnold / EyeEm2/5A nice ganache to complete
since we have “saved” many calories by using a sugar that is free of it, we can think of coating our cake with a thin layer of chocolate ganache. To make it, melt 2 parts of chocolate in 1 of cream or very hot vegetable drink. And that’s it.
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Cavan Images3/5A marbled variant
To obtain a wonderful marbled variant, proceed as follows: first of all halve the cocoa compared to the dose indicated in the basic recipe. Proceed as indicated but excluding the cocoa from the powders. Mix the powders and liquid, divide the dough in two and add the cocoa in one of the two halves; in the other, add vanilla if you want and an extra spoonful of flour. Pour the dough into the mold, alternating them in spoonfuls. Leave it like this or marble it further by mixing it with a wooden toothpick or fork. Cook as indicated.
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Anna Janecka4/5Chocolate and raspberries
If you want to add freshness to this all-chocolate cake, here’s a fabulous tip: add the raspberries to the dough! The only precaution, cut them in half and freeze them, to incorporate them directly from frozen: in this way you will not find them on the bottom of the cake, and they will remain consistent when cut.
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jessicaphoto5/5As an alternative to erythritol
We have suggested erythritol, which has countless advantages for those who have to be careful of sugar… however, it is not obvious to find it in the supermarket. So here are the alternatives, which will however bring extra calories to the cake. Avoid granulated sugar but opt ​​for whole cane sugar (150 g); try with agave or coconut sugar.
Source: Vanity Fair
