Chocolate-Ginger Cake Recipe
Cook Time: 45 Minutes
Phase: Phase 2
0 3/4 cup, halves Pecans
4 oz Unsweetened Baking Chocolate Squares
0 1/3 cup Tap Water
0 1/3 cup Canola Vegetable Oil
0 1/4 cup Cocoa Powder (Unsweetened)
0 1/4 cup Whole Grain Soy Flour
2 1/4 cup Sucralose Based Sweetener (Sugar Substitute)
12 large Egg (Whole)
2 tsp Ginger (Ground)
0 1/4 tsp Cream Of Tartar
- 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.
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.