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What have you eaten today? (Low carb forum)
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<blockquote data-quote="ziggy_w" data-source="post: 2314905" data-attributes="member: 323454"><p>Hi [USER=521715]@MrsA2[/USER] </p><p></p><p>Yes, it is homemade. This is from a recipe given to me by a coworker about 25 years ago and adjusted to low carb.</p><p></p><p>Dough:</p><p></p><p>100g high cocoa content chocolate</p><p>200g nuts (I used pecan, but hazelnut or almond are aslo possible)</p><p>5 whole eggs</p><p>powdered erythritol to taste (original recipe says 100g of sugar which would be about 140g of erythritol, but I usually use less)</p><p>80 g butter</p><p>2 tablespoons of egg liqueur</p><p>baking powder</p><p></p><p>grind nuts and chocolate in food processor, mix with the remaining ingredients, fill in baking form, bake at 180 degrees centigrades until the center is firm and a tooth pick will come out clean. Let cool.</p><p></p><p>For the topping:</p><p></p><p>400 ml of heavy cream</p><p>powedered erythritol to taste</p><p>maybe a bit of vanilla</p><p>egg liqueur.</p><p></p><p>beat heavy cream with erythritol and vanilla until stiff. Cover the cake, once it is cool, with it and decorate with rosettes around the rim. Pour a generous portion of egg liqueur in the middle. Put in the fridge for a couple of hours until the egg liqueur has set.</p><p></p><p>I also make my own egg liqueur to reduce carb content further. (In the past, I have also purchased some xylitol-sweetened egg liqueur, which was great). However, if you decide to make it yourself, this you need:</p><p></p><p>300 ml heavy cream</p><p>6 egg yolks</p><p>vanilla</p><p>150 ml white or light rum</p><p>150g powdered erythritol</p><p></p><p>Mix all the ingredients except for the rum. Carefully heat and continually stir with a cooking spoon until the mixture thickens and coats a spoon (I use a regular pot alternating the heat between 60 to 80 degrees centigrade, but most people would just use a bain marie -- just be careful not to let the mixture boil). Once it has thickened (consistance should be close to a thicker vanilla sauce), add the rum. Stir, fill into a glass bottle and put in the fridge. The liqueur will keep for several months.</p><p></p><p>Let me know how it works out -- if you decide to try it.</p></blockquote><p></p>
[QUOTE="ziggy_w, post: 2314905, member: 323454"] Hi [USER=521715]@MrsA2[/USER] Yes, it is homemade. This is from a recipe given to me by a coworker about 25 years ago and adjusted to low carb. Dough: 100g high cocoa content chocolate 200g nuts (I used pecan, but hazelnut or almond are aslo possible) 5 whole eggs powdered erythritol to taste (original recipe says 100g of sugar which would be about 140g of erythritol, but I usually use less) 80 g butter 2 tablespoons of egg liqueur baking powder grind nuts and chocolate in food processor, mix with the remaining ingredients, fill in baking form, bake at 180 degrees centigrades until the center is firm and a tooth pick will come out clean. Let cool. For the topping: 400 ml of heavy cream powedered erythritol to taste maybe a bit of vanilla egg liqueur. beat heavy cream with erythritol and vanilla until stiff. Cover the cake, once it is cool, with it and decorate with rosettes around the rim. Pour a generous portion of egg liqueur in the middle. Put in the fridge for a couple of hours until the egg liqueur has set. I also make my own egg liqueur to reduce carb content further. (In the past, I have also purchased some xylitol-sweetened egg liqueur, which was great). However, if you decide to make it yourself, this you need: 300 ml heavy cream 6 egg yolks vanilla 150 ml white or light rum 150g powdered erythritol Mix all the ingredients except for the rum. Carefully heat and continually stir with a cooking spoon until the mixture thickens and coats a spoon (I use a regular pot alternating the heat between 60 to 80 degrees centigrade, but most people would just use a bain marie -- just be careful not to let the mixture boil). Once it has thickened (consistance should be close to a thicker vanilla sauce), add the rum. Stir, fill into a glass bottle and put in the fridge. The liqueur will keep for several months. Let me know how it works out -- if you decide to try it. [/QUOTE]
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