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Low-sugar chocolate cake | Transcription of yukap's recipe

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yukap

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Ingredients

(A) Unsweetened cocoa powder : 10g
(A)おからパウダー : 5g
(A)ラカント : 20g
(B)塩 : 少々
(B)無糖アーモンドミルク : 大さじ1
(B)卵 : 1個

Time required

40minutes

Procedure

1) Make dough 00:29
Put (A) in a bowl and mix with a mixer.
Add (B) and mix well from the center.
2) Pour into a mold 01:22
Put the No. 8 cup in an 8 cm cocotte.
Pour 1 until about the 8th minute of the mold.
3) Bake in the microwave 01:53
Heat in the 600W range for 40 seconds.
Wrap and finish with residual heat for 30 minutes at room temperature.
Serve on a plate and complete.

Point

・ Easy to make in the microwave. Based on the recipe of fondant chocolate, we are particular about low fat and low calories.
・ Since the cocoa taste is hard to feel sweet, add a large amount of lacanto.
・ Almond milk uses the almond effect (no sugar). Recommended for low sugar.
・ This time, I used the No. 8 range cup. You can do two with this recipe.
・ Be careful not to overfill the dough as it will overflow if you put it in the mold for more than 8 minutes.
・ When heating in the microwave, heat while watching the state of the dough.
・ Be careful not to get burned when removing from the microwave.
・ Low-carb chocolate, coconut milk powder, or powdered sugar may be sprinkled on the finish.
・ After heating in a microwave oven, wrap it and finish it with residual heat to improve the texture.
・ Refrigerate within 2-3 days and freeze within 1 month. (Freeze at room temperature for 1 hour)