|02-18-2013, 03:50 PM||#1|
Junior LCF Member
Walnut mocha torte
hi, please be gentle on me this is my first recipe post.
I saw this recipe and thought it was so close to a low carb cake that with a few tweaks it would be lower carb
I have shown the original ingredients and recipe with my low carb substitutions in bold underneath:
To get started on this recipe, the first things you should do are to make the coffee for the frosting and to separate the eggs for the cake batter. Eggs will separate better when they are cold, right out of the refrigerator, but will whip up better if they are at room temp. So separate them first, and then prep the rest of the ingredients.
1 cup (200 g) white granulated sugar (divided into 3/4 cup and 1/4 cup)
equivalent sweetener, I used spenda and xylitol mix
1 cup (120 g) finely ground walnuts (from about 1 1/3 cup of shelled walnuts)
i used 1/2 cup ground walnuts 1/2 cup almond flour
1/2 cup (55 g) fine dry bread crumbs (plain, unseasoned)
1/3 cup coconut flour
1/2 cup (100 g) white granulated sugar
1/2 cup Splenda
2 Tbsp corn starch
i used 1 tbsp corn starch/flour and some xanthan gum
1 cup (8 fluid ounces, 236 ml) strong coffee (I use decaf, with twice the amount of coffee for the liquid as I would usually use to drink)
1 ounce (30 g) of chocolate chips (a little less than 1/4 of a cup)
1 Tbsp butter
2 teaspoons vanilla extract
1 cup (8 fluid ounces, 236 ml) heavy whipping cream
1 Separate the eggs, into yolks and whites (see How to Separate Eggs). Take care to make sure there are no pieces of shell or egg yolk in the whites, and that the bowl you are using to contain them is completely clean with no residue of fat. Any fat from yolks or oil will make it difficult to beat the egg whites.
2 Prepare two 9-inch cake pans. Line the pans with parchment paper or wax paper. Lightly butter the sides of the pans (not the paper).
3 Preheat oven to 350░F (175░C). Mix together the ground walnuts and the bread crumbs in a small bowl and set aside.
4 Place the egg yolks into a mixing bowl and beat until smooth. Slowly add 3/4 cup of white sugar and continue to beat the egg yolks until thick and pale. (I use a hand mixer for this.)
5 Using a stand mixer, beat the egg whites with the whisk attachment until foamy. Slowly drizzle in 1/4 cup of white sugar, and beat until soft peaks form.
6 With a rubber spatula, gently fold the egg whites into the yolk mixture, alternately with the walnut mixture.
7 Spoon the batter into the prepared, parchment-layered cake pans. Bake for 25 to 30 minutes at 350░F (175░C) until a slight imprint remains when touched.
8 While the cake is cooking prepare the mocha frosting base. Place 1/2 cup of white sugar and 2 tablespoons of cornstarch into a saucepan. Turn the heat onto medium and gradually stir in the coffee and the chocolate chips. Stir continuously until the mixture starts to simmer and thicken quite substantially. Continue to stir while the mixture simmers for 1 minute. Then remove from heat and stir in the butter and vanilla extract until well blended. Let cool completely. (You will incorporate this mocha base into whipped cream when you frost the cake.)
9 Remove the cakes from oven and cool in the pans for 10 minutes. Run a dull knife around the edges of the cakes to separate it from the sides of the pans. Carefully invert the cakes onto a rack. Carefully peel back and discard the parchment or wax paper. Let cool completely. Note that if you want to make ahead, you can cook the cakes first, let cool to room temp, wrap with plastic wrap, and freeze until you are ready to frost and serve.
10 Complete the frosting. Whip the cream until it is rather thick, just before that point to which if you kept on whipping it would turn to butter. This will help it hold up as a frosting. Once whipped, fold the whipped cream and mocha base together. It may be a little speckled, and if you fold it only lightly, you can have almost a marbling effect of light and dark with the frosting, if you wish. Place one cake on a serving platter. Frost the top. Place the second cake on top of it, and frost the top and sides of the cake. Serve immediately, or keep chilled until serving.
OMG THIS WAS SOO GOOD I have photos which I will post as soon as I work out how. I haven't worked out the carb count but I estimate the cake makes at least 10 reasonable sized portions ( I am maintaining at moment and not strict with my counting)
|02-18-2013, 04:03 PM||#2|
Junior LCF Member
Ok here's the pictures
Walnut mocha cake1 by Theframfour, on Flickr
Walnut mocha cake2 by Theframfour, on Flickr
and here is a photo of the cake from the original recipe, close eh?
Original cake by Theframfour, on Flickr
Last edited by Thefram4; 02-18-2013 at 04:17 PM.. Reason: Add picture
|02-19-2013, 12:22 AM||#9|
Junior LCF Member
Thanks for all your kind words
I am a long time lurker and try lots of the recipes, it keeps my husband on track (kinda!) My latest success was using almond crackers (with spice and Parmesan) for nachos with cheese, salsa and sour cream
I would love to cut back my artificial sweetener but unfortunately stevia doesn't cut it for me and I like my sweet fix after dinner.
I especially like to see the locations of LCF in the USA as I am constantly planning my next vacation over there! I love Florida, Vegas, California but have so many more places I want to visit.
Last edited by Thefram4; 02-19-2013 at 12:25 AM..
|02-19-2013, 06:31 AM||#11|
Way too much time on my hands!
Join Date: Jun 2002
Location: Spring, TX
Stats: 167/117/120 - 5'7"
WOE: Atkins Maintenance
Start Date: July 2002
That sounds a lot like an old high carb recipe that I used to make and then adapted to low carb. I think I got it from Better Homes & Gardens magazine. The name of the recipe is the same at least but yours seems to have more ingredients than even my high carb version had. Here is my low carb version for comparison. It calls for bake mix but it's not really necessary and I think you could also use any kind of flour sub instead or just leave it out. Note that I've also changed the name because I used hazelnuts instead of walnuts. I've also made it with pecans. Back in my high carb days, I would really fancy this up by putting two or three flavors of buttercream between the layers (I split the cake into four layers) and then I poured a chocolate glaze over the outside.
MOCHA HAZELNUT TORTE
5 ounces hazelnuts
2 tablespoons low carb bake mix *
2 1/2 teaspoons baking powder
3/4 cup granular Splenda or equivalent liquid Splenda
Grease two 8-inch round cake pans. Line the pans with parchment paper or wax paper; grease paper. Finely grind the nuts and bake mix in food processor. Combine with the baking powder in a small bowl. In a medium bowl, beat the eggs and Splenda on high speed until pale yellow and foamy. Add the nut mixture and beat well. Pour evenly into the prepared pans. Bake at 350║ for 18-20 minutes, until lightly browned and firm to the touch. Cool 10 minutes in pans on rack. Invert to remove from the pans and peel off the paper. Cool completely. Put one layer on a plate. Prepare the Mocha Frosting. Spread the bottom layer with about 1/4-1/3 of the frosting. Add the second layer; frost the top and sides. Store in the refrigerator or freeze.
* I have made this without the bake mix and it still works
1 teaspoon instant coffee powder
1/3 cup granular Splenda or equivalent liquid Splenda
1 cup heavy cream
1/4 cup cocoa, sifted
Dissolve the instant coffee and Splenda in the heavy cream. Beat with a wire whisk until it just starts to thicken. Add the cocoa. Whisk until thick. It should get very thick almost immediately after adding the cocoa.
Makes 8 servings
Can be frozen
With granular Splenda:
Per 1/8 Recipe: 219 Calories; 19g Fat; 7g Protein; 8g Carbohydrate; 2g Dietary Fiber; 6g Net Carbs
With liquid Splenda:
Per 1/8 Recipe: 206 Calories; 19g Fat; 7g Protein; 5g Carbohydrate; 2g Dietary Fiber; 3g Net Carbs