Happy Birthday Cake
Healthy Chocolate Happy Birthday Cake
Unlike most of the indulgence of the cake will not make you feel almost as guilty in the morning. I will not say it’s a healthy thing since sliced bread rose intact, because it contains no sugar, but it contains less than half that in most of the cake (and do not worry, it’s still sweet thanks plum porridge). In fact, it really is WAY healthier than the birthday cake in the middle. For the most cake I can not find more than 2 healthy “whole food” ingredients (if that!)-This one has three, that!
Healthy happy birthday cake chocolate has the following “whole food” Ingredients:
Prunes
Wheat flour (I use “white” wheat flour, because it is easier in texture than regular flour, but so far all the nutritional goodness of it all-fiber, “shoots” with nutrients, etc.)
Unsweetened cocoa
Organic free-range eggs
Apple
Pecan
Olive oil coconut
I accept candy (and wine) are in fact two major crime, but I found that the peaks of my sweets with healthy ingredients, “Whole Foods” (eg, nuts, fruit, flour, etc.) I could help compensate for the damage. Also, I always limit yourself to one sweet treat a day (and I’ve been careful about reading the ingredients on the food I buy and do not eat sugar all day long hidden.) I do not know what peak my fault though, with perhaps I can catch up with some green powder plant =)
Anyway, this is our family healthy cake recipe below (if you serve the cake for the children not to worry about Irish Cream Bailey’s, 1 serving there are not enough to make a difference).
Cake
Ingredients (serving 12)
3 / 4 cup water
1 tablespoon and 1 teaspoon good-quality instant espresso
3 / 4 cup dark chocolate chips (for example, Ghirardeli)
30 pitted prunes
3 tablespoons olive oil coconut (like Barleans) plus more for greasing pan
12 organic, free range eggs
3 teaspoons pure vanilla extract
1 1 / 4 cup white flour (for example, King Arthur Flour)
1 cup brown sugar
1 tablespoon aluminum-free baking powder
1 cup good quality unsweetened cocoa (like Ghirardeli)
3 Granny Smith apples, peeled and finely chopped
1 cup finely chopped pecans
1. Preheat oven to 325 degrees. Coat three 9-inch round cake pan with olive oil coconut.
2. Pour water into small saucepan and heat over medium. Add instant espresso chocolate chips and stir to mix all ingredients. When chocolate melts, add the plums and reduce heat to low. Cook gently for 1 minute to soften the plums. Add butter. Remove the pan from the heat and the mixture aside to cool.
3. Place eggs in a blender and process for 1 minute or until pale yellow and frothy. Add vanilla extract and chocolate-prune mixture, the process of extra minutes, or until thoroughly pureed prunes.
4. In a small bowl, combine flour, sugar, baking powder and cocoa. Add egg mixture and stir to combine. Stir in chopped apples and pecans. Pour the mixture into the pan ready. 5. Bake in middle of oven for about 25-30 minutes, or until a toothpick inserted in center comes out clean.
6. Cake Remove from oven, immediately run a knife around the inside edge and set aside to cool. Set the cake on the grill and allow to cool for at least 2 hours before icing.
Whipped Cream Topping
1 cup herb-eating organic whipped cream
2 tablespoons white sugar
6 tablespoons Bailey’s Irish cream liqueur
1. Pour whipping cream in large bowl. Using a mixer, whip cream until soft peaks begin to form, about 2-3 minutes. Add sugar and liqueur and beat for a few seconds longer. Ivy Larson
Tags: birthday cake ideas, happy birthday cake, happy birthday cakes
birthday cake | inay | 29 March 2011 |
