Recipes
Here are the recipes I forgot to post the other day.
Low-carb crepes:
3 oz cream cheese (90 g)
3 eggs
2 tbsp protein powder
Soften cream cheese, throw everything in a blender. Wait a little bit for the foaming to subside. Cook on low heat in a non-stick pan. I put a little oil in the pain and then wiped with a paper towel. I used 18 eggs and think I ended up with 36 crepes, or thereabouts. So, you will probably get six crepes from this.
Flourless Chocolate Cake:
Elizabeth David's Flourless Chocolate Cake
(gateau au chocolat et aux amandes from Elizabeth David's "French
Provincial Cooking")
4 oz bittersweet chocolate
6 tablespoons butter
1 tsp vanilla
2 tablespoons Frangelico
1/2 cup sugar
1/2 cup hazelnuts or almonds, toasted
3 eggs
Preheat the oven to 300 degrees and butter a 9 inch pan.
In large glass bowl melt 4 oz bittersweet chocolate with 6 tablespoons
butter in the microwave. Stir in Frangelico and vanilla.
In food processor grind nuts and sugar together until finely ground
and stir into chocolate mixture.
Beat 3 large egg yolks until they are lemon colored and stir them into
the chocolate mixture.
Whip 3 large egg whites until they are just stiff and fold them into
the chocolate mixture.
Turn the batter into the pan and bake the cake in the middle of the
oven for 35 minutes. The cake will have some cracks on top and a
tester will not come out clean. Let the cake cool completely on a
rack and remove the side of the pan.
This entry was originally posted at http://jelazakazone.dreamwidth.org/552720.html. Feel free to comment here or there.
Low-carb crepes:
3 oz cream cheese (90 g)
3 eggs
2 tbsp protein powder
Soften cream cheese, throw everything in a blender. Wait a little bit for the foaming to subside. Cook on low heat in a non-stick pan. I put a little oil in the pain and then wiped with a paper towel. I used 18 eggs and think I ended up with 36 crepes, or thereabouts. So, you will probably get six crepes from this.
Flourless Chocolate Cake:
Elizabeth David's Flourless Chocolate Cake
(gateau au chocolat et aux amandes from Elizabeth David's "French
Provincial Cooking")
4 oz bittersweet chocolate
6 tablespoons butter
1 tsp vanilla
2 tablespoons Frangelico
1/2 cup sugar
1/2 cup hazelnuts or almonds, toasted
3 eggs
Preheat the oven to 300 degrees and butter a 9 inch pan.
In large glass bowl melt 4 oz bittersweet chocolate with 6 tablespoons
butter in the microwave. Stir in Frangelico and vanilla.
In food processor grind nuts and sugar together until finely ground
and stir into chocolate mixture.
Beat 3 large egg yolks until they are lemon colored and stir them into
the chocolate mixture.
Whip 3 large egg whites until they are just stiff and fold them into
the chocolate mixture.
Turn the batter into the pan and bake the cake in the middle of the
oven for 35 minutes. The cake will have some cracks on top and a
tester will not come out clean. Let the cake cool completely on a
rack and remove the side of the pan.
This entry was originally posted at http://jelazakazone.dreamwidth.org/552720.html. Feel free to comment here or there.