Eat Sleep and Play Primally

ice cream

Let Them Eat Cake

Okay, sometimes a guy just needs some cake, chocolaty rich cake!  As a big sweet fan I miss cakes and cookies almost as much as I miss bread, rice, pasta and potatoes.  The other day I was thinking about the “Oopsie Rolls” I have been making and wondered whether I could make a cake using the same method.  I think I was successful, but will be trying out some tweaks in the future.  However, this cake was pretty darn good and so I thought I would share the recipe with you right away (I don’t want to deprive my Primal buddies for a minute longer than necessary).  I also made a quick strawberry ice cream that I layered between two pieces of the cake.  Oh my! The ice cream only took about 5 minutes to make and was really good, especially paired with the rich dark chocolaty cake.  After baked, the cake turns out a little on the thin side, so layering it with ice cream was the perfect solution.  (The next time I make it I will add additional egg whites to see if I can increase the volume). A word of warning, however.  I used stevia (purevia) as the sweetener and therefore some of you may shy away from this recipe.  But I only used 6 packets for both the cake and ice cream and felt it was well worth the splurge. Give it a try and I hope you like it as much as we did.

Chocolate Cake and Strawberry Ice Cream

For the cake you will need:

  • 3 eggs, yolks and whites separated
  • 1/8 to 1/4 tsp of cream of tartar
  • 1/4 cup unsweetened cocoa
  • 4 packets of purevia (stevia) sweetener
  • 1 tsp. vanilla
  • water for thinning the batter
  • coconut oil to grease the cake pan
  • coconut powder as a garnish

For the strawberry ice cream you will need:

  • 1/3 cup heavy whipping cream
  • 1 cup frozen strawberries diced
  • 2 packets of purevia

You will also need a hand mixer and a stand blender or food processor.

To prepare the Chocolate Cake:

Separate the egg yolks and whites in two metal mixing bowls.  Add the cream of tartar to the egg whites and blend until you obtain stiff peaks.  Now, in the separate bowl, add the cocoa powder and vanilla to the egg yolks and beat until smooth.  If the mixture seems to thick, add water a tablespoon or two at a time until you get a thinner batter that will be easy to incorporate into the stiff egg whites. Now slowly fold the chocolate batter into the egg whites trying to not lose the volume of the egg whites.  Pour the batter into a 8 inch square greased cake tin and bake in the oven at 325º for 20 minutes.  You can check the cake after about 15 minutes to see if it is done by placing a tooth pick in the center.  If it comes out clean it will be done.  Be careful not to overcook the cake as it may dry out.  when done, remove the cake and let cool before serving.

To prepare the Strawberry Ice Cream filling:

Pour heavywhipping cream into blender and add purevia sweetener.  Blend for about a minute at high speed until it starts to turn into whip cream.  Add the frozen diced strawberries and blend until incorporated.  don’t over process as you want to maintain the cold ice cream consistency.

Slice the cake into 4 even size pieces.  Place 1/2 the strawberry ice cream on two pieces of the cake and top each with another piece of cake.  Sprinkle with  coconut powder and serve immediately.

Variations:  You could also fill the cake with any flavored whipped cream and/or your favorite fresh berries.  You could also top with whip cream and drizzle with melted dark chocolate.

I hope you like this and let me know what you think.

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Thursday, August 19th, 2010 Recipes No Comments