5 Ingredient Keto Lava Cakes

Ingredients:

• 
  
  
  ▢ 2 oz semi sweet chocolate(55g), at least 75% cocoa solids baking chocolate or semi sweet chocolate chips
• ▢ 2 tablespoon super-fine coconut flour ***see notes
• ▢ 3 TBSP butter unsalted, plus more for greasing ramekins
• ▢ 2 eggs
• 1 tsp vanilla
• ▢ 3.5 tablespoon powdered sweetener or more, depending on the chocolate you use - see notes

INSTRUCTIONS

 

• Heat oven to 350 Fahrenheit.
• Grease 2 ramekins with butter.
• Melt the chocolate and butter and stir to combine.
• Beat your eggs well - best with a mixer.
• Add to the chocolate/butter mix together with almond flour and sweetener and stir. You'll get a dough-like consistency that is pourable.
• Pour into 2 ramekins.
• Bake 9 minutes until the top is set but still jiggly. Do not over-bake!
• Turnout onto plates and serve with a dusting of powdered sweetener and pomegranate seeds or a couple of raspberries. A mint leaf would round off the look nicely!
  
  
  Recipe altered from Sugar Free Londoner

  NOTES

  Net carbs: 2.8g per portion. 

  If you're using coarse almond flour or ground almonds, increase the amount to 1 ½ tbsp.

  Chocolate: Use the best quality you can get hold of, with a cocoa solids amount of at least 85%. I used 100% unsweetened chocolate, so added 3 ½ tablespoon sweetener.

  If you use 90% chocolate, 2 tablespoon sweetener works well. If your chocolate already contains sweetener, adjust accordingly. If you're in the US, Lily's is always a good option.

  The nutrition info is calculated using unsweetened chocolate. If you used 90% chocolate, the amount of net carbs increases to 4.7 per portion

  If you want to turn your cakes out, grease your ramekins REALLY WELL! If you are only after the taste, there's no stress - just serve in the ramekins.

  My ramekins measured 2 inch at the bottom and 3 at the top. If you want to make 1 larger portion, you might need to increase the time in the oven by 2-3 minutes.

  Do not over-bake! The top needs to be set, but jiggly. My first round of cakes baked for 12 minutes and they were firm in the middle. Don't deprive yourself of that gooey centre 🙂

  These cakes are best eaten straight out of the oven! If you leave them in the ramekins for long, they will continue to cook and set more than you might like.

  NUTRITION

  Calories: 460kcalTotal Carbohydrates: 3.4gProtein: 11.7gFat: 43.6gSaturated Fat: 24.2gPolyunsaturated Fat: 2.4gMonounsaturated Fat: 9.8gCholesterol: 246mgSodium: 74mgPotassium: 111mgFiber: 0.6gSugar: 0.4g

Irish Cream Cake

 Irish Cream Cake

Ingredients

 

Cake

• ▢2 ¼ cups cake flour.             ~~]
• ▢1 1/2 cups granulated sugar.   ]
• ▢2 teaspoons baking powder.   ]   Sift together in 
• ▢½ teaspoon baking soda.        ]. bowl set aside
• ▢½ Teaspoon Salt.                __ ]
• 
  
• ▢1 cup buttermilk.                  ~~~]
• ▢¼ cup milk.                                 ]
• 1 tap vanilla                                ]  combine then
• 1 1/2 tap almond extract.           ] add to dry mix
• 1/2 C coconut or vegetable oil -]
• 
  
  
  
  
  
  
  
  ▢1 tsp vanilla4 lg egg whites
• 1 C sweetened coconut flakes.              Add
• 4 of egg whites (whipped stiff)

▢       1 cup chopped pecans (optional)

Cream Cheese Frosting

• ▢1 cup unsalted butter
• ▢16 ounces cream cheese room temperature
• ▢½ teaspoon vanilla extract
• ▢1 ½ teaspoon almond extract
• ▢8 cups powdered sugar
• ▢toasted pecans for decorating
• ▢toasted coconut for decorating

 Chocolate Mousse Cake

Triple Layer

(Gluten Free)

Ingredients

For the cake base:

• 6 Tablespoons butter
• 3/4 cup chocolate chips or dark chocolate squares
• 1 1/2 teaspoons vanilla extract
• 4 large eggs, separated
• 1/3 cup brown sugar
• Pinch salt

For the bottom chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup semi-sweet chocolate chips
• 1 1/2 cups heavy cream
• 1 Tablespoon sugar
• Pinch salt

For the top white chocolate layer:

• 2 1/2 teaspoons plain gelatin
• 4 Tablespoons cold water
• 3/4 cup white chocolate chips
• 2 cups heavy cream 
• 1 teaspoon vanilla
• 1 Tablespoon sugar
  

For the chocolate ganache (optional):

• 1 cup chocolate chips
• 1/2 cup whipping cream scorching hot

Instructions

For the cake base:

1. Preheat oven to 325 F.
2. Grease a 8" springform pan and set aside.
3. In a microwave-safe bowl, melt butter and chocolate, heating in 25 second bursts and stirring well in between each reheating.
4. Let mixture cool before whisking in the vanilla and egg yolks.
5. In a large bowl, beat egg whites and salt until foamy, then add brown sugar and beat until soft peaks form, about 2 minutes.
6. Fold the egg white mixture into the chocolate mixture, and then pour into prepared pan.
7. Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool completely before starting to add mousse layers.

For the chocolate mousse:

1. In a small bowl combine water and gelatine and set aside.
2. Melt the chocolate - either over a double boiler or in the microwave, using 25-second bursts. Set aside as you prepare the cream.
3. Mix the whipping cream, salt and sugar together, and then beat on high speed for 1-2 minutes until soft peaks form.
4. Fold in the melted chocolate until completely incorporated. Set aside.
5. Melt the gelatine by either placing over a double boiler, or placing the bowl over a bowl with boiling water.
6. When the gelatine is completely liquified, add to the mousse mixture.
7. Reserve 1/3 of the mousse mixture, and then fold the rest into the springform pan, smoothing it over the chocolate cake layer.
8. Set in the fridge as you prepare the white chocolate mousse.

For the white chocolate mousse:

1. In a small bowl sprinkle gelatin over water and set a side.
2. Place white chocolate in a large bowl and set a side.
3. Bring 1 cup of heavy cream to simmer over medium heat. Remove from heat and whisk in gelatin mixture until fully dissolved.
4. Pour the whipping cream-gelatine mixture over the white chocolate and whisk until smooth. Allow to cool.
5. While the white chocolate mixture is cooling, whip the remaining 1 cup of heavy cream until soft peaks form, about 4 minutes. Fold the whipped cream into the cooled white chocolate mixture.
6. Remove 1/3 of the white chocolate mixture and combine it with the reserved chocolate mousse.
7. Spread this light chocolate mixture over the cooled first mousse layer, then spread the white chocolate mixture overtop, being careful not to marble them.
8. Chill for 4 hours or overnight. 

 

To serve:

1. To remove the cake from the springform pan, run a knife along the inside of the pan and then release the latch.

Lemon Cake with Lemon Bavarian Cream

 

★★★★★
4.9 from 20 reviews

This Lemon Cake with Lemon Bavarian Cream is made with a moist lemon cake, alternating layers of lemon bavarian cream and lemon curd filling and lemon buttercream!

• Author: Life Love and Sugar
• Prep Time: 1 hour 45 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 2 hours, 55 minutes, plus about 5 hours of cooling time
• Yield: 12-14 Slices 1x
• Category: Dessert
• Method: Oven
• Cuisine: American

Ingredients

LEMON CURD                           Combine all ingredients in double boiler

• 1/4 cup (60ml) fresh lemon juice (about 1–2 lemons)  ----   Heat while whisking constantly until
• 2 tsp finely grated lemon zest                                            ]   mixture thickens and reaches 170-180
• 1/3 cup (69g) sugar                                                            ]   degrees and coats back of spoon.
• 4 egg yolks                                                                         ]   pour in bowl cover w/ plastic wrap on
• 2 tbsp (28g) salted butter                                                ---    surface of curd prevent skin forming
•                                                                                               Make while cake is baking   

LEMON BAVARIAN CREAM

• 1 1/2 tsp powdered gelatin---------------------------]  In small bowl sprinkle gelatin over lemon
• 4 1/2 tbsp (68ml) lemon juice  ----------------------]        juice and set aside / will add to hot cream
• 3 egg yolks                                -----------------------]  Whisk set aside, 
• 3/4 cup (420ml) heavy whipping cream  -------
• 3 tbsp (26g) sugar                                            ] Add together in medium sauce pan over med.
• 3/4 tsp vanilla extract                                      ]  heat, add some to egg yolks & stir to temper them
• 1 tbsp lemon zest  ---------------------------------   add tempered eggs to cream sugar mix in pan
• 1/2 cup (58g) powdered sugar  --]                                        cook stirring till 160 degree and thick
• 1 cup heavy whipping cream  ---] Combine whip stiff                            add gelatin, stir & cool
•                                                      fold into cooled cream till smooth

LEMON CAKE                      preheat oven to 350 line 3 8"cake pans parchment paper bottom                                                          grease and flour sides

• 3 cups (390g) all-purpose flour            ----------------                                      separate in 3rds and
• 1/4 tsp baking soda                                                   ]    Combine in bowl     (later alternate adding
• 2 3/4 tsp baking powder                                           ]           set aside              1/3 at a time w/ milk)
• 1 tsp salt                                                ----------------
• 1 1/2 cups (336g) unsalted butter, room temperature ---]   Cream together 3 min
• 2 cups (414g) sugar                                                     ---]     till light and fluffy 
• 1 1/2 tsp vanilla extract                   --------------------
• 1 1/4 cups (300ml) milk                                            ]    Combine & add alternating     ] split in 1/2
• 1/4 cup lemon juice                                                   ]     with dry ingredients mix till   ] 
• 2 tbsp lemon zest                             --------------------     incorporated don't over mix    ] (2 total)
• 4 egg whites                                  --------------]       Beat until stiff peaks form fold into cake batter

While mixing in dry and wet ingredients should be 3 total dry to 2 total when end with dry. Divide batter evenly between 3 prepared pans and bake 25 to 30 minutes til tester removes clean. cool 1-2 min then cool on baking racks out of cake pans.

LEMON BUTTERCREAM

• 2 1/4 cups (504g) unsalted butter, room temperature   ----- Beat in mixer until smooth
• 9 1/2 cups (1093g) powdered sugar
• 1/2 tsp salt
• 1 tsp vanilla extract
• 2 tsp lemon zest
• 2–3 tbsp lemon juice
• Yellow gel icing color

Instructions

TO MAKE THE BAVARIAN CREAM:

9. Pour the custard into another bowl and set that bowl inside another bowl over ice. Allow to cool to room temperature.
10. While the custard cools, add the remaining cup of heavy whipping cream and powdered sugar to a large mixer bowl and whisk on high speed until stiff peaks form.
11. When the custard is ready, gently fold the whipped cream into the custard. Be sure it’s at least room temperature, so the whipped cream doesn’t wilt/melt.

TO MAKE THE LEMON BUTTERCREAM:

21. Add the butter to a large mixer bowl and beat until smooth.
22. Slowly add about half of the powdered sugar, mixing until well combined and smooth.
23. Add the salt, vanilla, lemon zest and lemon juice and mix until well combined and smooth.
24. Slowly add the remaining powdered sugar and mix until well combined and smooth.
25. Add additional lemon juice, if needed, to thin out the frosting.

TO PUT THE CAKE TOGETHER:

26. The cake layers should be pretty flat, but if there’s a dome, trim the tops of the cakes so they are flat. Cut each cake in half, so that you end up with 6 layers of cake. Get the lemon curd and bavarian cream from the fridge and stir them until smooth. The bavarian cream may need a little hand whisking to work out any lumps.
27. Place the first layer of cake on a serving platter. Pipe a small dam of frosting around the outer edge.
28. Fill the dam with 1/3 of the bavarian cream.
29. Place the second layer of cake on top of the cream. The cake layers are very tender, so I recommend using a cake lifter.
30. Add another dam of frosting around the out edge of the cake. Fill the dam with about half of the lemon curd.
31. Repeat with another layer of cake, dam of frosting and 1/3 of the bavarian cream.
32. Repeat with another layer of cake, dam of frosting and 1/2 of the lemon curd.
33. Repeat with the another layer of cake, dam of frosting and remaining 1/3 of the bavarian cream.
34. Add the final layer of cake on top, then frost the outside of the cake with a crumb coat and refrigerate for at least 2-3 hours for the cake to firm up.
35. Frost the outside of the cake and decorate as you wish. To create the watercolor look I used, frost the outside of the cake roughly, then color the remaining frosting with yellow gel icing color. Place a few blobs of yellow frosting around the outside of the cake, then smooth out the cake a few more times to spread the yellow frosting around and create the effect. Use the remaining yellow frosting to pipe around the edges.
36. Refrigerate the cake until ready to serve. The cake is best when stored in an air tight container and eaten within 3-4 days.

Chocolate Cake for grown ups

Jens Mortensen

Yields: 1 three-layer (9-inch) cake

Oven Temp: 350

Ingredients

U.S.

Metric

Conversion chart

Filling: (a little bitter, adjust cocoa to your tastes or use milk choc. chips melted)

• 1/2 cup(s) granulated sugar
• 1 tablespoon(s) granulated sugar, combined with above
• 1 teaspoon(s) corn syrup
• 2/3 cup(s) cocoa powder, sifted
• 3 tablespoon(s) cornstarch
• 2 tablespoon(s) butter, softened
• 1/4 teaspoon(s) vanilla extract

Frosting:

• 13 tablespoon(s) (1 stick plus 5 tablespoons) butter
• 6 ounce(s) semisweet chocolate (60 percent)
• 3 1/2 ounce(s) unsweetened chocolate
• 3/4 cup(s) granulated sugar
• 1 pinch(s) salt
• 5 large eggs

Cake:

• 16 tablespoon(s) (2 sticks) butter, softened
• 3 cup(s) (firmly packed) dark brown sugar
• 4 large eggs
• 2 teaspoon(s) vanilla extract
• 3/4 cup(s) cocoa powder, sifted
• 1 tablespoon(s) baking soda
• 1/2 teaspoon(s) salt
• 3 cup(s) cake flour (not self-rising)
• 1 1/2 cup(s) sour cream
• 1 1/2 cup(s) hot water

---

Directions

1. To make filling: In a small saucepan, combine sugar, corn syrup, cocoa powder, and 1/2 cup water. Bring to a boil over medium-high heat, whisking occasionally to prevent scorching. Meanwhile, in a separate small bowl, combine cornstarch and 2 tablespoons water. Remove boiling cocoa mixture from heat; whisk in cornstarch mixture.
2. Return saucepan to heat, and bring to a boil over medium heat, whisking constantly. Boil about 1 minute, until cornstarch is cooked and mixture is very thick.
3. Remove from heat. Stir in butter and vanilla. Pour into a shallow, heat-resistant bowl; immediately cover surface with plastic wrap to prevent film from forming. Cool completely, and refrigerate until firm, or overnight.
4. To make frosting: In a large glass bowl, combine butter and chocolates; heat in microwave (or on stovetop in a double boiler) until melted. Stir until thoroughly combined.
5. In a separate bowl, combine sugar and salt. In a medium saucepan, thoroughly whisk eggs; whisk in sugar mixture, combining thoroughly. Whisk in a scant 1/2 cup water, combining thoroughly; place over medium heat and bring to 160 degrees on a candy thermometer, whisking constantly to prevent sticking, but creating as little foam as possible.
6. Strain mixture through fine sieve into heat-resistant container. Whisk into chocolate mixture until thoroughly combined. Cool completely, then refrigerate until stiff enough to spread, or overnight.
7. To make cake: Preheat oven to 350 degrees. Grease three 9-inch round cake pans with butter; line bottoms with parchment paper, and butter the paper.
8. In a large bowl with an electric mixer, cream together butter and brown sugar on medium speed, about 5 minutes. In a separate bowl, combine eggs and vanilla; add to brown sugar mixture in two batches, mixing on medium speed until incorporated. Scrape bowl thoroughly; beat 1 minute on high speed.
9. Sift together cocoa powder, baking soda and salt; add to brown sugar mixture and beat on low speed until just combined.
10. Sift flour. Add 1 cup to batter and beat on low speed until just combined. Add 3/4 cup sour cream to batter; beat on low speed until just combined. Alternate adding flour and sour cream to batter until there's none left. With mixer still running on low, slowly add hot water, beating until just combined.
11. Scrape bowl thoroughly; beat batter on low speed about 20 seconds. Scrape bowl thoroughly once more, then divide batter evenly among the three pans, about 3 cups per pan. Bake 30 to 33 minutes, or until cake pulls away from sides of pan. Remove from oven. Cool layers in pans about 30 minutes, then remove from pans and cool completely on wire racks. Wrap in plastic and refrigerate up to one night before assembling.
12. To assemble, level cake layers by slicing off their tops. Place bottom layer on a serving platter cut side up. Spread 1/2 cup filling on top. Place middle layer cut side down on top of bottom layer. Spread remaining filling on top. Place top layer cut side down on top of middle layer. Spread top and sides of cake with frosting.

Chocolate Zuccini Cake

Courtesy of My Baking Addiction
Adapted From: King Arthur Flour

Ingredients for the cake…
1/2 cup (1 stick, 4 ounces) butter
1/2 cup (3 1/2 ounces) vegetable oil
1 3/4 cups (12 1/4 ounces) granulated sugar
1 teaspoon vanilla
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
1/2 cup (4 ounces) sour cream or yogurt
2 1/2 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup (2 1/4 ounce) Dutch-Process Cocoa
2 teaspoons espresso powder, optional but tasty (I left this out)
2 cups shredded zucchini (about one 10" zucchini, about 12 ounces)
1/2 cup (3 ounces) chocolate chips

For the ganache…
6 ounces of heavy cream
9 ounces of chocolate chips (I used semi-sweet)

**NOTE/CONVERSION: If you are using regular natural cocoa powder, add and additional 1/2 teaspoon of baking soda!

Directions
1. Preheat the oven to 325°F. Lightly grease a 9" x 13" pan.
2. In a large mixing bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder, and salt. Beat in the eggs.Stir in the sour cream or yogurt alternately with the flour. Then add the cocoa and espresso powder, mixing till smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.
3. Spoon the batter into the prepared pan. Bake the cake for 30 to 35 minutes, till the top springs back lightly when touched, and it seems set. Cool on a rack. Yield: 24 servings.

To prepare the frosting, heat the heavy cream in a saucepan over medium heat until simmering. Remove from heat and pour over the chocolate chips. Wait 3-5 minutes then stir to combine. It may take a few minutes of stirring for the ganache to come together… but it will :) It will thicken as it cools… when warm (but not hot) pour over cake and smooth with offset spatula. Allow frosting to set for about 30 minutes before serving.

The Perfect Pound Cake

Well don't go by the name it is truly hard to class something as perfect, but a pound cake this is. I found the outside to be a little dry. I acquired the recipe from http://sweetmelissasundays.wordpress.com/ and you can go there for the complete text if you wish.

In large bowl combine:
3 eggs room temperature
1 cup sugar
whip until smooth

In medium bowl combine:
1 3/4 cup flour
1/2 tsp baking powder
wisk until well blended

In small bowl combine:
1/2 cup heavy cream
2 1/2 tsp vanilla

Melt and cool to warm:
6 Tbsp unsalted butter

Take 1/3 of the flour and sift onto the egg mixture and wisk in gently until blended then pour 1/2 of the cream mixture and again mix until blended, repeat until flour and cream are mixed in. Be careful not to overbeat and add in the butter gently folding. Once well blended pour into greased and floured loaf pan or other baking pan.

Bake in pre-heated 350 degree oven for 50 minutes. If doing mini cakes cut time in half.

Rainbow Birthday Cake

Courtesy of The Hungry Huntley's

1 yellow cake mix (follow directions on package)
Food coloring (I used the type for frosting so it didn't add more liquid to batter)
1 pkg skittles (for the rainbow)
1 cup miniature marshmallows (for the clouds)

If you use 6" cake pans and a muffin tin you will only need 1 cake mix.

Seperate batter into bowls for the desired amount of colors and color each bowl with the color to the depth you desire with food coloring

Pour into greased 6" cake pans. Decrease cooking time to aproximately 10 minutes.

When each layer is cooled frost them and stack in your desired order. Freeze after all stacked which will make frosting the outside much easier.

Place the skittles in a rainbow pattern on top of cake and use remaining ones around the top edge of the cake. Marshmallows are placed at the bottom of the rainbow and on the cupcakes.