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Low Carb Chocolate Mint Cake
Hello my friends, are you all okay? Look here.
Come here today I want to share with you a cake that besides being very beautiful has a flavor that I
I particularly think it's wonderful, it's one of my favorites, which is chocolate with mint. So come on
with me that this cake is beautiful and delicious besides being super fluffy you will be able to make it for
afternoon tea or even for a birthday party, end of year party at the end of the year
Come with me to start the first thing we are going to do is wash a very generous bow
that big bunch of mint here in this case I'm using peppermint and spearmint both mixed together
But you can choose just meta or just telan or mix like me after you washed a lot
Well the next step is to detach the leaves from the mint stem or you can use the leaves
and those thinner, softer little snaps of yours and that other part of that Italo
The thickest and most resistant you can reserve and use later to make a wonderful tea.
Now in a pan we are going to put half a cup of xylitol sweetener and the leaves that
we just separated I'm also going to add 250 ml of water here I lost the footage
but I put the water in and then we're going to put it on the fire, we're going to let it cook on the fire
medium-low with the lid closed to give our leaves time to cook before
of the water evaporating completely, right? It evaporates too much, so it is very important that these leaves
kitchen so you can stay soft after our syrup starts to turn
a syrup that it has like this is reduced by almost half the water we will pass
for our Step 2 at this point your leaves must already be well cooked and then we will
Put all of this in a blender and blend very well so that the leaves are crushed.
as much as possible it doesn't need to be a paste But it's interesting that you grind it and quite a lot
these leaves so that they become very small pieces for the sensation of taste at the time
that this mint syrup and mint are in the cake did not give a bad feeling so important
let it stay like this, very small leaves and then we will let it cook again, stirring well
because here is the final stage of our syrup, we no longer need to cover the pan and then we
Let the syrup reduce further until it starts to form tiny bubbles.
and it really stays in tail texture and G1 the test you can do is the point test
because when you open this path there with the spoon and it doesn't close with the syrup ready we go
start preparing our meringue for this we will beat it in a mixer it can be by hand
also if you are willing But we are going to beat two egg whites until they reach the stiff peak
When the snow starts to form a little firmer, that's when you'll add the syrup.
of mint and peppermint inside our meringue and now with the syrup inside the egg whites in
Snow point we will continue to beat until it starts to turn into meringue will
get a very shiny, very firm, very pretty meringue here if I'm not mistaken this technique
meringue is from swiss meringue but if I'm wrong tell me below if you know
I'm in doubt Celso, this or Italian heaven, and take advantage and give this video a thumbs up
For me this is very important for the development of the channel and this video.
for other people to see this recipe and it's also a great way for you
encourage my work and so I know that you liked this content
and when down here what do you think of this video and tell me suggestions
of new recipes for me to make here for you now we will start the preparation
of our dough for this we are going to put 4 whole eggs in a bowl
room temperature we will add a tablespoon of vanilla essence or a
teaspoon of vanilla extract hi hi and we're also going to add half a cup
of xylitol sweetener and I'm going to add a pinch of salt for that balance
of flavor that you already know that I love to do this in the recipes
sweets then just mix all this very well now we are going to add a quarter cup
of carob or cocoa powder without percent now there is a detail here in this cake I am using
carob instead of cocoa, but if you want to use cocoa you can substitute it
for the same quantity there is no problem This cake will be wonderful or with the fa
steal or a Cocoa Including I will leave here below in the video description the link of another
and suggestions for chocolate cake batter for you to make if you don't want to make this one
I like to add both carob and cocoa, so in parts I use more or less
in three parts so that it doesn't clump inside my dough inside the liquids, well then I
I think it's much easier, I advise you to do it this way and not put everything at once.
time and divide it into two or three parts to make your life easier and then we will add
also a quarter cup of coconut oil you can use butter if you want or some
another healthy oil of your choice and now we are going to make the mixture of our
dry with half a cup of almond flour, half a cup of flaxseed flour and half a cup
of brown coconut flour or white coconut flour I will mix all of this very well
and for those who don't like flaxseed flour I'll leave it below in the video description
a substitution without using flaxseed meal now I'm going to add my dry ones inside the
liquid part of my dough and I like to put it in two or three parts too so that it doesn't have the
risk of in Grumari and the dough is very smooth and And then it's time to finish I'm going to put
a tablespoon of chemical baking powder, which is that yeast itself
for cake and then I'm going to mix it very gently so that the dough doesn't
lose the aeration of the yeast And now with my dough ready I'm going to grease a
26 by 14 English cake pan I will mix it with coconut oil or the oil of your preference and
I'm also going to line the bottom of my pan with a piece of parchment paper to make my life easier.
when unmolding this cake and then the following is I'm going to put half of my dough in the bottom of the
I'm going to give my shape a little bit of a smooth shape and then I'm going to add it
some pieces of semi-sweet chocolate seventy percent cocoa that comes with the little pieces of
mint inside is wonderful but if you don't have chocolate you can put some chocolate
seventy percent Normal cocoa Chocolate of your choice And then just put the rest of the dough in
on top of the other smoothed and it's ready to go into the oven we're going to take this cake to bake
in a preheated oven at 180 degrees for 35 to 40 minutes, add all the ingredients I'm using
here in this recipe everything is low carb I will leave it here below in the description
The Indian video from the online store so you can go there and check out all the products
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Now that I see the cake is already baked I'm going to let it finish cooling
completely before unmolding and then just remove the parchment paper
and then we will decorate our cake with the meringue that is already ready
waiting for us I'm making this cake in this English cake shape but if you want
you can make it round square cut in half and fill you can make cupcakes anyway
the sky is the limit and you can make it in any shape you want and it will look amazing for
finish my heart cake on my cake I'm taking the same chocolate that I used
on the cake and cut it into little pieces and I'm throwing it on top of the meringue to give it that day
special and it will be even more delicious here below in the comments, don't forget
and such a thumbs up Also nothing oh oh oh oh oh oh oh oh oh oh my loves so that's it I hope
I'm so glad you enjoyed this recipe and liked this video. Thank you for having
staying with me until now, a big kiss already
