Chocolate-Ginger Cake
5.3g
Net Carbs
7.1g
Protein
15.9g
Fat
2.1g
Fiber
187
Calories
Cooking tip: We love the idea of customizing this recipe to make it your own! If you add any ingredients, just be sure to keep an eye on net carbs.
Ingredients:
- 2 1/4 cups Sucralose Based Sweetener (Sugar Substitute)
- 12 large Eggs (Whole)
- 1/4 teaspoon Cream Of Tartar
- 3/4 cup, half Pecans
- 1/4 cup Cocoa Powder (Unsweetened)
- 4 ounces Unsweetened Baking Chocolate Squares
- 1/4 cup Whole Grain Soy Flour
- 2 teaspoons Ginger (Ground)
- 1/3 cup Tap Water
- 1/3 cup Canola Vegetable Oil
Directions:
- Preheat over to 350°F. Toast pecans in an even layer on a cookie sheet for 8 minutes. Cool, coarsely chop the pecans and set aside.
- Lower oven to 325°F. Grease the bottom of a 10-inch tube pan, and line with parchment or waxed paper.
- Place chocolate and the water in a microwavable bowl; microwave on high 1 to 2 minutes, until chocolate is melted, checking at 1-minute intervals. Stir until smooth, cool to lukewarm, then stir in oil; set aside.
- In a food processor, pulse pecans, cocoa powder and soy flour until pecans are finely ground. In a large bowl, beat egg yolks with cup sugar substitute on high speed with an electric mixer, until light and fluffy, about 5 minutes. Stir in melted chocolate, pecan mixture and ginger.
- In another large bowl, beat egg whites and cream of tartar on medium-high speed with an electric mixer, until frothy. Gradually add remaining sugar substitute, beating until stiff peaks form. With a rubber spatula, fold one-third of the meringue into the yolk mixture to lighten; fold in the remaining meringue until just combined.
- Pour batter evenly in prepared pan and bake until a toothpick inserted in center of cake comes out clean, about 45 minutes. Allow cake to cool for 30 minutes before removing from pan.
- To remove: Run a knife around the inner and outer rim of cake, place a wire rack or plate over pan, and invert. Remove pan, and peel off paper. Cool completely before cutting into 16 servings.
