It has been a hard month, a month filled with sadness, fears, self assessment, self realization and change, and of course filled with so much gratitude for all the many wonderful people I have in my life who are without a doubt true friends.
I did a quick crash course in diabetic cooking, although I have always been into healthy eating, diabetic eating is very different to just enjoying a healthier lifestyle. I have since started a further study to work on a few recipes that are diabetic friendly but not boring or just steamed up. I will in future mark all recipes which are diabetic friendly, or not, as I wish to still indulge in sinful deliciousness! I will slowly supply more and more information about diabetics.
This recipe is a play on the Chocolate Lava Cake, otherwise known as chocolate fondant. After seeking a little advice from my fellow blogger and friend over at Lavendar & Lime, Tandy steered me in the direction of Canderel Yellow. It’s a great substitute for sugar when baking and cooking, made with sucralose.
Wikipedia has the following to say about sucralose
Sucralose is an artificial sweetener. The majority of ingested sucralose is not broken down by the body and therefore it is non-caloric.
Sucralose is approximately 600 times as sweet as sucrose (table sugar), twice as sweet as saccharin, and 3 times as sweet as aspartame. It is stable under heat and over a broad range of pH conditions. Therefore, it can be used in baking or in products that require a longer shelf life. The commercial success of sucralose-based products stems from its favorable comparison to other low-calorie sweeteners in terms of taste, stability, and safety
Sucralose is a highly heat-stable artificial sweetener, allowing it to be used in many recipes with little or no sugar. Sucralose is available in a granulated form that allows for same-volume substitution with sugar. This mix of granulated sucralose includes fillers, all of which rapidly dissolve in liquids. While the granulated sucralose provides apparent volume-for-volume sweetness, the texture in baked products may be noticeably different. Sucralose is not hygroscopic, meaning it does not attract moisture, which can lead to baked goods that are noticeably drier and manifesting a less dense texture than those made with sucrose
Now onto the recipe for a healthier Chocolate Lava Cake
serves 6 – 8
200g Nomu Skinny Hot Chocolate
6 eggs, separated
200g cake flour (stone ground)
2 tsp baking powder
40g butter (please use proper butter, margarine just doesn’t work – this will be your fat portion for the day)
1 cup Canderel Yellow
Preheat the oven to 180°C
Generously spray your ramekins with spray and cook
Melt butter and set aside to cool slightly
Cream Canderel and egg yolks until light in colour.
Whip the egg whites until stiff
Sift the flour, baking powder and hot chocolate.
Mix the dry ingredients and egg & sugar mixture, fold in the egg whites. If you find the mixture a little stiff, add tablespoons of water until it is well combined. Do not add to much water!
Bake for 15 minutes, remove from oven let stand for 4 minutes before turning out onto a plate. Dust with a little Canderel Yellow and serve.