Wednesday, November 3, 2010

Chocolate Birthday Cake 2010

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Unlike most gala birthday cake indulgences and one that does not make you feel guilty about, as is the case in the morning. I will not say that it appeared healthiest thing since sliced bread, and whole grains because they do not contain sugar, but contains less than half of what is in most cakes (not to worry, it's still sweet, thanks to the peach puree). Really, really is a healthy way of Holiday birthday cake your average. For most cakes I can not find more than about 2 "complete food" healthy ingredients (if that!). This one and three times that! Merry Holiday and chocolate cake health has "all the food" after the ingredients.

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Peach, whole wheat flour (I use the "white" whole wheat flour because it is lighter in texture than regular whole wheat, but still all the same good food for all fibers, "Germ" with food, etc). Unsweetened cocoa, Organic free-range eggs, Apples, Pecans, Virgin coconut oil. I admit, desserts (and wine) are really my two biggest vices, but I've found that spiking desserts made with "whole food" healthy ingredients (such as nuts, fruit, flour, whole grains, etc.) I can help compensate for the damage. Well I always limit myself to the treatment and only one sweet day (and I'm eager to read the ingredients on the foods I buy and not to deal with hidden sugars throughout the day). I have not figured out what wine SPIKE although with my, maybe I could hunt with some dried vegetables.

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In any case, here we have a cake recipe healthy family below (if you serve the cake for children do not worry about Billy Irish cream, and there is not enough in the service of 1 to make a difference). Cake and ingredients (12): 3/4 cup water, 1 tablespoon plus 1 teaspoon good quality instant espresso, 3/4 cup dark chocolate chips (such as Ghirardeli), 30 pitted prunes, 3 tablespoons of virgin coconut oil (like Barleans) Plus more to lubricate pans, 12 organic, free-range eggs, 3 teaspoons of pure vanilla extract, 11/4 cup white whole wheat flour (flour such as King Arthur), 1 cup brown sugar, 1 tablespoon aluminum-free baking powder, 1 cup good quality unsweetened cocoa (such as Ghirardeli), 3 Granny Smith apples, unpeeled, finely chopped and 1 cup chopped pecans.

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Preheat oven to 325 degrees. Coat three 9-inch round cake pans with virgin coconut oil. Pour water into small saucepan and heat over medium-high. Add instant espresso and chocolate chips stirring to mix all ingredients. When chocolate melts, add the peaches and reduce the heat low. Cook gently for 1 minute to soften the peach. Add oil. Remove as much of the heat and put the mixture aside to cool. Lay eggs in a blender and process for 1 minute, or until pale yellow and frothy. Add vanilla and chocolate prune mixture; to process additional minute, or until completely pureed prunes. In the medium-sized mixing bowl, mix together the flour, sugar, baking powder and cocoa. Add the egg mixture and stir to combine. Stir in chopped apples and pecans. Pour the mixture into the prepared pans. 5. Bake in the center of the oven for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. Remove [Tort] from the oven and immediately run a knife around the edge inside and set aside to cool. Set cakes on a wire rack and allow to cool at least 2 hours before frosting. Cream Topping: 1 cup organic feed on the grass whipping cream, 2 tablespoons white sugar and 6 tablespoons Bailey Irish Cream liqueur.

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