The Bomb – Diabetic Chocolate Cake.
You can cook The Bomb – Diabetic Chocolate Cake using 23 ingredients and 19 steps. Here is how you achieve it.
Ingredients of The Bomb – Diabetic Chocolate Cake
- It’s of Roll Cake Batter.
- Prepare 9 tbs of Aqua Faba.
- It’s 2 of Eggs.
- Prepare 85 gr of Xylitol.
- You need 45 gr of Whole Wheat Flour.
- Prepare 80 gr of All Purpose Flour.
- Prepare 1 tbs of Pure Vanilla Extract.
- You need 1 pinch of Salt (if the Aqua Faba is salty, leave out).
- It’s of Roll Cream.
- It’s 150 gr of Butter.
- It’s 70 gr of Xylitol.
- It’s 4 tbs of Aqua Faba.
- You need 3 tbs of Essence of Rum.
- Prepare of The Bomb Cream.
- Prepare 5 tbs of Aqua Faba.
- You need 120 gr of Xylitol.
- You need 1 tbs of Pure Vanilla Extract.
- Prepare 3-4 tbs of Cinnamon Powder.
- You need 3 tbs of Dark Cocoa Powder.
- Prepare 250 ml of Milk.
- You need 120 gr of Sugar free Dark Chocolate.
- You need 15 gr of Gelatin Sheets.
- You need 400 ml of Heavy Cream.
The Bomb – Diabetic Chocolate Cake step by step
- Preheat the over at 180 degrees..
- For the Roll Cream Filling, beat the butter with the Xylitol until fully incorporated. Add the Aqua Faba and rum essence one tbs at a time untill fully incorporated. Place in the refrigerator to chill..
- For the Roll Batter, beat the 9tbs of Aqua Faba until soft peaks. Add in the eggs, vanilla and optional salt and beat until soft peaks (4-5 minutes)..
- In a large pan lined with a baking sheet, pour the roll batter and smooth it out. Place in the preheated oven and bake for 12-15 minutes or until a toothpick inserted in the middle comes out clean..
- Take the Roll Filling Cream out of the fridge after you add the roll batter to the oven..
- Place a plastic wrap on a counter, then take the roll cake out of the pan and place on top of the plastic wrap..
- Spread the filling evenly on the roll cake while it's still warm, roll the cake and wrap tightly with the plastic wrap. Place the roll in the freezer..
- For the Bomb Cream, beat the Aqua Faba in a bowl just until frothy. Add in the cinnamon, cocoa, Xylitol and Vanilla and whisk until combined..
- Place the gelatin sheets in cold water for a few minutes, until softened..
- In a bowl placed over a bain marie, heat and whisk together the milk and chocolate until combined. Add the Aqua Faba mixture one tbs at a time, whisking constantly. Cook the mixture for about 5 minutes, then turn the heat off, still keeping the bowl on top of the bain marie..
- Add in the drained gelatin sheets and mix well, until combined. Leave the bomb chocolate cream to cool down completely. You can add the bowl in a bigger container filled with cold water and slowly whisk the mixture until cold..
- Whip the heavy cream until stiff peaks, then slowly fold in the chocolate mixture..
- Get a bowl that you know everything will fit in and line it with plastic wrap..
- Take the roll out of the freezer and cut into half inch slices..
- Line the bottom and sides of the plastic wrap lined bowl with about half of the roll slices, placing them slightly apart from each other..
- Add in the bomb chocolate cream. With the remainder of the roll slices, push them in the cream standing up and slightly apart from each other..
- Cover the cake with plastic wrap and place in the fridge for at least 6 hours, preferably overnight..
- Unwrap and turn the cake over on a platter and slice..
- Enjoy!.