Lactose Free Chocolate Brulee Recipes

LACTOSE-FREE CHOCOLATE AND MIXED BERRY CAKE

Lactose-Free Chocolate and Mixed Berry Cake image

This is a lovely and soft cake that is also great to make muffins from. It's great for a chocolate fix if you're lactose intolerant and can't have real chocolate! It took a couple of trials and errors to perfect the recipe (it's an adaptation of my apple and cinnamon muffin recipe) but it's now most delicious and my housemates love it! The cake/muffins will keep well for 3 to 4 days after baking, though will go stale after that. Happy baking!

Provided by chorazy

Categories Chocolate Cake

Time 1h55m

Yield 12

Number Of Ingredients 15

Ingredients

2 ¼ cups all-purpose flour
1 tablespoon baking powder
¼ cup cocoa powder
¾ teaspoon salt
1 cup brown sugar
6 tablespoons white sugar
2 eggs
1 teaspoon vanilla extract
⅔ cup lactose-free milk (such as Zymil®)
½ cup vegetable oil
1 cup mixed frozen berries
1 ¼ cups confectioners' sugar
¼ cup cocoa powder
3 tablespoons lactose-free milk (such as Zymil®)
½ cup dried unsweetened coconut

Steps:

Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper.
Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt; stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture.
Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream, stirring with a metal spoon until batter is just combined. Fold in mixed berries. Pour batter into the cake pan and spread evenly across the top.
Bake in the preheated oven until a skewer inserted into the center comes out clean, 25 to 30 minutes. Cool completely before frosting, about 1 hour. Invert cake onto a plate.
Sift confectioners' sugar and 1/4 cup cocoa powder together in a metal or glass bowl until evenly combined.
Heat 3 tablespoons milk in a saucepan over medium heat until warmed, about 1 minute. Stir warm milk gradually into the sugar mixture until it forms a thick paste.
Fill the saucepan with 1 inch water and bring to a simmer. Place metal or glass bowl over the simmering water and stir until glaze is smooth and glossy. Pour glaze quickly over the cake and sprinkle with coconut flakes.

Nutrition Facts : Calories 345.1 calories, Carbohydrate 54.4 g, Cholesterol 31.5 mg, Fat 13.4 g, Fiber 2.7 g, Protein 4.9 g, SaturatedFat 4.1 g, Sodium 291.9 mg, Sugar 32.8 g

LOW CARB CHOCOLATE CREME BRULEE

Low Carb Chocolate Creme Brulee image

this is a great sugar free low carb creme brulee recipe that can also be done as regular creme brulee- just switch splenda and sugar and the chocolate. You can also make vanilla omitting the chocolate. I really loved this and with low carb, this is one I found I could alter and still get the great taste! the sugar free doves are 3 net carb per serving of 5 pieces. They are 2 grams of protein.

Provided by granitegal

Categories Dessert

Time 45m

Yield 4 RAMEKINS, 4 serving(s)

Number Of Ingredients 5

Ingredients

2 cups heavy cream
1/4 cup Splenda granular
1 egg
1 teaspoon vanilla
6 pieces Dove dark chocolate miniatures, sugar-free

Steps:

heat cream and chocolate until melted. Beat egg and splenda until blended. Add 1/3 of cream mixture in with egg mixture to warm the yolk and mix well. Add rest of the cream mixture to the egg mixture. pour into 4 ramekins and bake at 300 degrees for about 28-30 minutes or until firm.
I'm a chocoholic, so I like to put a chocolate on top of mine and let it melt!

Nutrition Facts : Calories 431.9, Fat 45.3, SaturatedFat 27.8, Cholesterol 215.9, Sodium 62.8, Carbohydrate 3.5, Sugar 0.4, Protein 4

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