Lunch with Malin (part 2) MUDCAKE RECIPE

~ A perfect lunch/dinner can only end at their best with a rich and delightful dessert ~


So Malin and I got some baking done and came up with the "most delicious chocolate mud cake ever" according to Malin. 

Not too sweet and with the most incredible consistency known to man kind !

Ingredients:
160g sugar free dark chocolate
200g butter 
2 tbsp cacao 
4 tbsp coconut sugar
4 tbsp almond flour 
1 pinch vanilla 
4 eggs 

1. Preheat the oven to 175 degrees celcius 
2. Melt the chocolate and the butter. Add the remaining ingredients and mix till smooth consistency with a fork. 
3. Bake 10-12 minutes.
4. Let it cool or serve warm.  (We ate it warm)
5. Serve with whipped cream, frozen raspberries and peanut butter.

Toppings:
Whipped cream 
Frozen raspberries 
Peanut butter 

Nu3 Peanut butter: 

Extremely creamy peanut butter. More like a sauce consistency. Absolutely perfect for decorating and for creamy peanut butter lovers !   

Nu3 Coconut Sugar:

Tastes like brown cane sugar with a more intense caramel aroma and smaller granules.

PS: substitute coconut sugar with sukrin gold if you are on a low carbohydrate diet :)

Best LCHF mud cake

There are two things I could never live without : 
- chocolate 
- cheese


Both these foods start with the letter C , just like my name. Coincidence of what ?

Not having an oven at the moment is hard and challenging. Mostly due to the fact that baking is part of who I am and due to the fact that I can not make cakes as often as I would like. And that´s when friends and their oven get in the picture ! ;) 

Here comes one of the most delicious cakes I have made in a long long time. 

I used sugar free chocolate from the brand Nutrinick - sweetened with stevia 
And Sukrin gold - my absolute favorite granulated sweetener

Ingredients : 
(2-4 servings)
80g sugar free dark chocolate 
100g butter  
2 tbsp coconut flour 
2 eggs
1 pinch vanilla
1 tbsp Sukrin gold  

Procedure : 
1. Melt the butter with the chocolate (I  used a microwave).
2. Blend in the remaining ingredients. 
3. Pour into small cake tins. 
4. Bake for 6-7 minutes in a preheated oven at 175*C.
5. Enjoy warm or cold with whipped cream/coconut cream and berries

CHOCOLATE PROTEIN CAKE WITH COCONUT WHITE CHOCOLATE CREAM

CHOCOLATE PROTEIN CAKE WITH COCONUT WHITE CHOCOLATE CREAM :

(2-4 servings)

Ingredients for the coconut cream: 1 can of coconut milk left in the fridge over night, 5-8 drops white chocolate flavour drops  from My Protein.

1. Take out the can coconut milk from the fridge.
2. Add the flavour drops.
3. Whisk untill fluffy.
4. Place in the freezer until serving with the warm chocolate cake. 

Ingredients for the chocolate cake : 2 scoops micellar casein from My protein , 4 tbsp cacao,  2 tbsp granulated sweetner, 4 tbsp almond flour, 150g quark, 2 eggs, 2 dl water or milk, 1/2 pinch salt.

1. Preheat the oven at 175°C.
2. Mix all the ingredients in a bowl using an electric whisk.
3. Pour inside single serving cake tins.
4. Bake for 8-13 minutes depending on the size of the cake tin.
5. Take out and let it cool for a few minutes. Serve warm with coconut cream.

Cake dough!

Is it only me or does the cake batter taste better than the actual cake most of the times??

I´m such a cookie dough and cake eater, so sometimes, the best answer is just to eat the dough!!! 

 

So yesterday's night snack was a bowl of: 

RASPBERRY CHEESECAKE DOUGH 

&

 BROWNIE PROTEIN DOUGH 

 I felt like both cheesecake and brownies. So why not made them both?

Best decision ever!  

 For the raspberry cheesecake dough:

 100g cream cheese (i used full fat), 100g cottage cheese, 1 dl frozen raspberries, sweetner to taste (I used a few drops stevia). ➡ mix everything in a bowl and divore! 👍Decorate with extra raspberries. 

For the brownie protein dough: 

 1 scoop double chocolate casein protein powder, 2.5 tbsp cacao, 1 large egg, 1 1/4 dl milk, 3 tbsp almond flour, 2 tbsp sweetner. ➡ mix everything in a bowl and divore 💕 Decorate with walnuts.

WHITE CHOCOLATE MUD CAKE (VIT CHOKLAD KLADDKAKA)

YIPPPPPPPPPPPPPPPPIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIIII. WHOHOOOOOOOOOOOOOOOOOOO!!!! 

I can not actually believe I succeeded with this !

 I officially feel like a genius.

 Actually not. I feel like a Nutella jar,because I know that this recipe will make A LOT of people happy. Especially those like me, whom dream about white chocolate at night.

Say hello to my WHITE CHOCOLATE MUD CAKE (VIT CHOKLAD KLADDKAKA)

I you do not like white chocolate, well too bad for  you. But  I have a solution for you. Make this with dark chocolate but reduce the time in the oven. And if you do not like chocolate, well then I am  sorry. 

BUT I DON`T BELIEVE YOU. 

I do not really consider this the worlds most healthy dessert. But it´s much better than the normal white chocolate mud cake "recipe" and this cake has the bonus of being :

Gluten free 

Sugar free 

Higher in fiber

Lower in carbs 

Lower in calories (for those counting)

Contains MCT fats 

Serve this cake warm or cold depending on your preferences. I like to serve it warm if I am enjoying it with ice cream and cold if I am enjoying it with whipped cream.

Ingredients: 200g sugar free white chocolate, 125g coconut oil, 4 eggs, 1.5 dl sweetener (sukrin, surkin gold, coconut sugar, xylitol), 1.5 dl almond flour, 0.5 dl coconut flour. 

Procedure :

1. Put the oven at 175 degrees C
2.  Melt the sugar free white chocolate and the coconut oil in the microwave.
3. Whisk the eggs with the sweetener in a bowl by using an electric whisk. Add the coconut flour and almond flour. 
4. Whisk until smooth. 
5. Add the melted coconut oil and white chocolate.
6.  Pour in a cake tin that has been greased with coconut oil and shredded coconut.
7. Bake between 20 and 30 mintutes in the oven. The center needs to be runny when you take it out. It will firm up once cooled. 
8. Serve the mudcake  warm or cold depending on your preferences.  

HEALTHY NUTELLA FUDGE BROWNIES

Do you know those recipes that make you really proud and that every time you serve them to someone and the reaction is : "OMG THIS IS SO TASTY!", you almost feel a little tear coming down of happiness. 

Well my HEALTHY NUTELLA FUDGE BROWNIES is one of them 

This is the reason for which I decided to share the recipe also on my blog and not only on instagram, so that a broader range of people can make it and just ENJOY. 

 RECIPE (8 servings)

Ingedients:

 200g sugarfree dark chocolate, 2 dl truvia, 1 dl cacao, 4 eggs, 1 dl chopped hazelnuts, 2 pinch of vanilla, 300g mashed avocado, 1 1/4 dl sugarfree nutella (more if desired)

Procedure:

1. Melt the chocolate
2. Add avocado, cacao, truvia, vanilla and eggs.
3. Mix everything till smooth with a fork or in a food processor
4. Toast the hazelnuts and then add them to the batter
5. Pour in a buttered bread loaf form.
6. Add the nutella and make swirls using a fork or a knife
7. Bake 30 minutes at 170°C
8. Refridgerate for at least 4 hours (preferably over night)

I usually do not make the same two times as I love trying new things, but this is honestly a MUST REPEAT CAKE !!!!!

This cake had a huge success among my mothers friends and within my family. It was even appreciated by my "I do not eat healthy" brother. It tastes very naughty ;)

WARNING: do not try the cake batter or there is a very HIGH risk that you will  eat it all up!