Diabetic Chocolate Cake
Who said that diabetics cannot enjoy a chocolate cake? Sure, there are some tings to pay attention too, but the result is practically as good as with the real chocolate.
Depending on the type of condition, you may want to use limited quantities of very dark chocolate, which contains less sugar, or the real diabetic chocolate.
For this diabetic chocolate cake recipe, which I usually bake for my beloved mum, I used milk chocolate for diabetics, which is made with chocolate substitutes like fructose (which we also used in the recipe), or surrogates like those used in sugar free chewing-gums: xylitol, sorbitol, maltitol and other stuff ending in –ol… The chocolate we used for this chocolate cake for diabetics contained maltitol, but what really counts is the taste. There are dozens of diabetic cake recipes around, I’ll post more in the future so stick around.
So here we go with the ingredients for this diabetic cake:
100gr (3.5 oz) flour
50gr (1.75 oz) bitter (unsweetened) cocoa powder
125gr (4.4 oz) natural yogurt
100gr (3.5 oz) fructose
40gr (1.4 oz) sunflower seeds oil
1 tsp baking powder
2 eggs
100gr (3.5 oz) dark diabetic chocolate, grated or flaked.
Preheat the oven at 160°C (320°F). Grease a cake tin with butter and dust it with flour. Shake off the flour in excess.
With an electric mixer, work together the eggs with the fructose, until you get a pale and smooth mix. Add the oil and stir with a wooden spoon until it’s blended in the mix. In a separate bowl, sift the flour and the cocoa powder, mix them and add them to the first bowl, one tablespoon at the time. Make sure it’s all well incorporated before you add the next one. Lastly, add the dark chocolate and pour the mix in the tin. Bake for 30 minutes, take out of the oven and let it cool on a rack for two hours, and this diabetic chocolate cake recipe is done.
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