Ghirardelli Dark Chocolate Cake Recipe

Keto Chocolate Cake (Super Moist!) Wholesome Yum

WEBMar 31, 2023 · Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper. In a …

Rating: 4.9/5(35)
1. Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of 2 9" round springform pans with parchment paper.
2. In a large bowl, beat together the allulose and butter, until fluffy.
3. Beat in the eggs, one at a time, then the almond milk, sour cream, and vanilla.
4. Beat in the almond flour, cocoa powder, and baking powder, until the batter is smooth.

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Dark and Seductive Triple Chocolate Cake With Berries …

WEBDec 18, 2014 · For the Coconut Milk Pastry Cream: Pour the coconut milk into a medium sized sauce pan, cover and turn the heat to medium low. …

1. For the Coconut Milk Pastry Cream: Pour the coconut milk into a medium sized sauce pan, cover and turn the heat to medium low. Separate the eggs and set aside. In a medium heat-proof bowl, add the erythritol, cornstarch (or arrowroot) and salt. Add the 3 egg yolks and 1 egg and whisk to start dissolving the erythritol.
2. When the coconut milk begins to simmer, turn the heat off and remove the pot from the heat. Begin whisking the egg mixture and start adding the hot coconut milk to the eggs, while whisking continuously. The melting of the erythritol will help protect the eggs a bit from scrambling. Once 1/2 of the hot coconut milk mixture has been added, pour the rest of the coconut milk mixture into the bowl, while still whisking.
3. Put the sauce pan back on to the stove and pour the coconut milk pastry cream into the pan. Turn the heat to medium low and slowly whisk the mixture continuously for two minutes. Then turn the heat down to low-ish and continue stirring the coconut milk pastry cream. In a few minutes, all at once, the pastry cream will begin to thicken. Continue stirring for one minute - to cook the starch out of the mixture. Remove from the heat.
4. NOTE: I like to cool my coconut milk pastry cream immediately. Before beginning the coconut milk pastry cream, I fill a large bowl half way with ice. Then I add a little water to help the ice melt. When the coconut pastry cream is finished cooking, I put it back into my medium bowl and set the medium bowl inside of the larger bowl. I stir and fold the coconut pastry cream until it is cool. Then, I use it right away or refrigerate it for use later.

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