Torta al cioccolato, light e senza glutine | Pinkfoodshop

Chocolate cake, light and gluten-free

Jul 25, 2020Barbara Arlati

The chocolate cake is a great classic and there are endless recipes, this one that I propose is really easy and sure to succeed. This cake is certainly a light preparation but if you want to make it even lighter you can replace the sugar with a sweetener (if you use erythrol, calculate to use about 200g).

Ingredients for 12 servings:

  • Calorie-free cooking oil
  • 3 spoons of cocoa powder
  • 85g of coarsely chopped dark chocolate
  • 15g of butter
  • 120ml light sour cream or semi-fat Greek yoghurt
  • 3 large yolks
  • 165g sugar (or equivalent sweetening power substitute)
  • 1 and a half teaspoon of vanilla extract
  • 65g of ground almonds
  • 5 large egg whites
  • A pinch of salt

To serve

  • 2 tablespoons of icing sugar
  • 125g of fresh raspberries

Preparation :

  1. Preheat the oven to 180° (160° ventilated).
  2. Spray a 23cm cake tin evenly with the calorie-free oil and sprinkle with a spoonful of cocoa.
  3. Place the chocolate and butter in a microwave-safe bowl, cover and cook for 1 minute, stirring after 30 seconds until it becomes a smooth cream.
  4. In a bowl combine sour cream and the remaining tablespoon of cocoa and mix until they become a cream.
  5. In another bowl, whisk the egg yolks with 65g of sugar with an electric mixer until a frothy mixture results. Add the melted chocolate and vanilla extract, mixing well. Combine the sour cream and cocoa mixture, mix well then add the ground almonds.
  6. In another bowl, whip the egg whites with the salt until they become foamy (wash the paddles of the hand mixer well, if there are any red residues it will not whip) Add the remaining sugar little by little and whip for a couple more minutes until you obtain a foamy meringue.
  7. Gently fold a third of the meringue into the almond and cocoa mixture, continue until you have a homogeneous mixture.
  8. Transfer the mixture into the pan, leveling with a spatula. Bake for 40 minutes then insert a toothpick into the centre, if it comes out clean the cake is done.
  9. Allow to cool completely in the pan itself (at least 1 hour) then transfer it to a serving plate, sprinkle with icing sugar and garnish with raspberries.

Each portion has approximately 183 kcal.

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