Ding Dong Cake
Looking for a healthy stuffed cake? This stuffed diet cake is to die for! It’s incredibly moist, nutrient-dense, and low in carbohydrates. The recipe is lactose-free, sugar-free and gluten-free.
I share this recipe especially with diabetics, who in turn cannot consume sugar, making birthday parties, Christmas desserts, among other occasions, torture.
There are so many sweets, desserts and stuffed cakes that it’s hard not to eat a little piece, but what about your health afterwards? Last night I was preparing a low carb chocolate cake, when I realized that all the ingredients in the recipe, besides being healthy, were allowed in a diabetic diet.
That’s when I decided to increase it with a creamy and sugar-free coconut filling, the result was a deliciousstuffed diet cake . A true prestigious layered cake with lots of chocolate and a magnificent filling. It may seem strange but the secret is in the inclusion of zucchini.
The step by step is very easy, you just need to mix everything and bake, but when filling, remember to let the cake cool completely, otherwise it will fall apart.
The stuffed diet cake became the star of the night, a super-elegant cake that had everyone at my table sinking into silence, occasionally interrupted by a sigh of satisfaction! That cake had turned out incredibly tasty.
The most impressive thing was how quick and practical it was to prepare it. Serve this cake and watch the magic happen. Stuffed Diet Cake .
* INGREDIENTS:
°300g marshmallows
°vanilla extract
°50g icing sugar
+FOR THE SPONGE:
°3 mugs of milk
°2 mugs of icing sugar
°300g dark chocolate
°2/3 mug cocoa powder
°500g of butter
°500g flour
°2 teaspoons baking soda
°4 eggs
+FOR THE GANACHE:
°400g dark chocolate
°16cl liquid cream
* METHODS:
1 – In a large saucepan, melt the butter over medium heat. Then add the milk and then the icing sugar and mix until completely dissolved.
2 – Add the chocolate in pieces and mix until they are completely melted then the cocoa powder and mix.
3 – Remove from heat and let cool for a few minutes.
4 – Meanwhile, preheat the oven to 160°C.
5 – Then add the flour, in 2 times and finally the lightly beaten eggs. Mix well until the batter is smooth.
6 – Pour the dough into 3 round molds about 17cm in diameter (or if you only have one dish, cook your rounds 1 by 1) then bake for about 30 minutes. the sponge cakes are cooked if when you stick a skewer in it, it comes out clean. Remove the dishes from the oven and let cool completely before unmolding.
7 – Once the sponge cakes are completely cold, unmold them then cut the top to obtain flat sponge cakes. Take one of the 3 sponge cakes and place a bowl of a smaller diameter in the center, then with a knife, cut the sponge cake along the bowl (being careful not to break the sponge cake because for the recipe, we do not keep only the outer part). Gently remove the center of the sponge cake so as to obtain a circle of sponge cake ().
8 – Prepare your chocolate ganache: for this, melt the chocolate with the liquid cream until the mixture is perfectly homogeneous.
9 – Place one of the whole sponge cakes on a wire rack and, with a spatula, spread the chocolate ganache in a circle a few centimeters from the edge then place the “perforated” sponge cake on top. As it cools, the ganache will stick the 2 sponge cakes together.
11 – Cover the circle of sponge cake with chocolate ganache and place the last round of sponge cake on top to close your cake (). Then pour the rest of your ganache on top to cover the whole cake then smooth with a spatula.
12 – Let the ganache harden before placing it in the serving dish.
Enjoy !
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