The Devil’s food cake has a rich and dense moist texture, and is usually a triple layer sandwich cake with fudge and buttercream icing. A high sugar nightmare of tasty tasty death… Where did “Devil’s Food” come from? Origin stories… There are two possible origin stories. The most plausible of which seems to be that […]
Buttercream is soft, silky and creamy. It’s the perfect filling for a sandwiched sponge, excellent to use as the “crumb coat” if you are making something large and decorated as well as it pretty much the standard topping for cupcakes/fairy cakes etc etc. It’s more structural that Marscapone cream, and is essentially 50:50 butter and
This recipe for Chocolate Fudge Glaze is super simple, quick and easy to throw together in the microwave or on the hob. Adding in a pinch of salt and a touch of vanilla to anything chocolate deepens the flavour profile, you can leave it out, but I don’t recommend… Salt and chocolate are like Fred
Chocolate Fudge Glaze Read More »
Mascarpone cream is simple to make and almost infinitely adaptable in terms of flavour pairings. Traditionally it is served with panettone, tiramisu and cannoli cake. Or as an elegant simple dessert with sponge fingers and some berries On its own, it’s very neutral in flavour, so I suggest to pair with Rusty’s Chocolate Torte, Jamie’s
I came across the recipe for “Rusty’s Chocolate Torte” soon after I first started Low Carbing, back in 1999. It was shared in one of the Yahoo! groups I joined for community, back in the days when that is how you connected with people and found out about things! To this day, I have no
Rusty’s Chocolate Torte Read More »
The pancake is about as simple a recipe as you can get. They are technically a “seasonal” food, allegedly invented as a way to use up “rich food” on Shrove Tuesday, (the day before Lent begins on Ash Wednesday) but are really handy all year round They make a great vehicle for lots of different
Ingredients 30g unsalted butter 1 egg Sweetener of choice to taste – around a 1tbsp sugar equivalent is usually enough. – you can use SF Splenda based Coffee syrups to add flavour as well as sweetener, Stevia, crushed Splenda tablets, Xylitol- it’s your call. 100g ground almond 1tsp baking powder Could also add 1tsp cocoa
Simple almond microwave cake Read More »
Ann Rigby-Jones came up with this delightful Oopsie swiss roll recipe in the LCUK facebook group and it’s really too good not to share with the world! (Full permission given of course!) Ingredients 3 large eggs, separated 100g Cream Cheese 3 tbsp Sugar Substitute 0.5 tbsp Psyllium husk powder 1 tsp Baking powder 300ml Double cream, whipped 30g Raspberries, Frozen
Black Forest Oopsie Swiss Roll Read More »
150g Almonds
150g Walnuts
(You can make this with any two different Nuts, I like it with Hazels and Pecans)
300g high% Cocoa solids Choc
1 heaped tsp Cocoa powder
255g Butter
Taste equivalent to 100g of Caster Sugar in Granulated cookable sweetener (NOT aspartame based!)
6 large Eggs
a little salt (VERY important in Chocolate recipes…)
Two-nuts Chocolate Torte (Jamie Oliver Adapted) Read More »