Dukan Black Cake with Cherries

Name: Dukan Black Cake with Cherries
Ingredients: 2 eggs; 140 g diet yogurt; 3 tbsp xylitol; 3 tbsp oat bran; 2 tbsp wheat bran; 2 tbsp psyllium husk; 100 g cherries; 1 tbsp cocoa; 1 tbsp starch; 1 tsp vanilla extract

Dessert - Dukan Black Cake with Cherries by Crenguta N. - Recipia

Dukan brownie with cherries is prepared from a few simple ingredients and contains no sugar, flour, or butter. The batter is based on oat bran, wheat bran, and psyllium, while the cherries add flavor and a bit of freshness. The egg whites beaten separately help keep the mixture lighter. The recipe is baked in a silicone mold, and after cooling, the brownie can be cut into pieces. It is a dessert suitable for those looking for a lower refined carbohydrate option, but the claim that it 'doesn't make you gain weight' depends on the amount consumed and the rest of the diet. Quick Info Preparation time: not specified in the original recipe Baking time: approximately 40 minutes Total time: at least 40 minutes, plus cooling time Servings: not specified; the brownie is cut after cooling Difficulty: easy Recipe type: dietary dessert, cherry brownie, Dukan recipe Ingredients 2 eggs 140 g diet yogurt 3 tablespoons xylitol 3 tablespoons oat bran 2 tablespoons wheat bran 2 tablespoons psyllium bran 100 g cherries, washed and pitted 1 tablespoon cocoa 1 tablespoon starch 1 teaspoon vanilla extract A pinch of salt, for egg whites The bran and psyllium give the dough its consistency, and the quantities must be maintained so that it does not turn out too soft. The cherries are used without pits and are placed on top of the mixture before baking. Preparation method 1. Separate the egg whites from the yolks. Place the egg whites in a clean bowl and add a pinch of salt. 2. Beat the egg whites until stiff peaks form. When you lift the mixer, the foam should hold its shape. 3. In another bowl, beat the yolks with the xylitol until the mixture becomes creamy. 4. Add the yogurt and vanilla extract to the yolks. Mix well until the ingredients are combined. 5. Add the oat bran, wheat bran, and psyllium bran. Mix until you achieve a homogeneous composition. 6. Add the cocoa and starch. Mix again very well, so that no lumps or dry portions remain. 7. Gently fold in the beaten egg whites into the yolk mixture. Use a spoon and mix from the bottom up with careful movements. Do not mix vigorously, as the foam may deflate, and the batter will become denser. 8. Pour the mixture into a silicone mold. 9. Place the washed and pitted cherries on top. There is no need to incorporate them into the batter; in this recipe, they are placed directly on the surface. 10. Place the mold in the oven at medium heat and bake the brownie for about 40 minutes. 11. Check the batter with a toothpick. If it comes out clean or with very few wet traces, the brownie is ready. 12. Remove the mold from the oven and let the cake cool. After it has cooled, cut the brownie and serve it. The baking time is approximate, as it may vary depending on the oven and the size of the mold. The toothpick test remains the simplest check for this recipe. Why I make the recipe often It is a simple option when I want a dessert with few ingredients and no sugar. The batter is prepared in a single bowl for the yolk part, and the cherries do not need to be mixed separately with flour or other ingredients. The bran and psyllium make the brownie more filling than a regular cake, and the cocoa flavor pairs well with the cherries. Another advantage is that the recipe does not require a cream or additional decoration. It can be cut after cooling and served simply, without any extras. Tips The egg whites must be beaten to stiff peaks before incorporating them. If they are just foamy, the mixture will have less volume. Mix the egg whites with a spoon, from the bottom up, not with a mixer. This step helps maintain the more aerated texture. The cherries must be pitted before being placed on the batter. If they are very juicy, it is good to let them drain a bit to avoid adding excess liquid to the surface of the brownie. Do not cut the cake immediately after taking it out of the oven. While it is hot, the batter is softer and may break. Substitutions The recipe uses xylitol as a sweetener, and it should not be replaced with an equal amount of sugar without considering the taste differences and the diet for which the dessert is prepared. The source of the recipe does not provide an alternative or quantities for other sweeteners. The yogurt is mentioned as diet yogurt. If you use another type of yogurt, the texture and nutritional values may change, especially if it is fattier or more liquid. Variations You can leave the cherries only on the surface, as the recipe indicates, or you can distribute them more evenly before baking. However, if you change this step, the fruits may contribute more to the moisture inside. For a more pronounced vanilla flavor, the amount already indicated in the recipe, which is one teaspoon of vanilla extract, is used. No other flavors are needed. Serving ideas The brownie is served after it has cooled and been cut into pieces. It can be consumed plain, as a snack, or as a dessert. Since the batter contains psyllium and several types of bran, it is preferable to cut it into moderate pieces. Frequently asked questions Why are the eggs separated? The egg whites are beaten separately to bring air into the mixture. After being carefully incorporated, the brownie can turn out less compact than if the eggs had been mixed whole. Can I use cherries with pits? No. The cherries must be washed and pitted before being placed on the batter. Additionally, without pits, they will sit better on the surface of the brownie. How do I know if the brownie is baked? After about 40 minutes, check the center with a toothpick. If it comes out clean or with very few wet crumbs, the cake can be taken out of the oven. If the batter sticks in large amounts, it needs more baking. Why is the mixture dense before adding the egg whites? The bran and psyllium absorb liquid, so the mixture of yolks, yogurt, and dry ingredients thickens. The beaten egg whites are added at the end precisely to make the mixture lighter. Can the brownie be cut while warm? It is better to let it cool. When it is warm, the inside is still soft, and the slices will not cut as cleanly. Nutritional values The values below are estimates and refer to the entire brownie, as the recipe does not specify the number of servings. The calculation may vary depending on the type of diet yogurt, the exact amount of bran in a tablespoon, and the values of the products used. For the entire cake: Calories: approximately 430–500 kcal Proteins: approximately 23–27 g Fats: approximately 12–16 g Carbohydrates: approximately 55–65 g Fiber: approximately 15–20 g Xylitol can be calculated differently depending on the labeling method and the application used for nutritional values. Additionally, a significant portion of carbohydrates comes from bran, psyllium, cocoa, and cherries. If the brownie is divided into four pieces, the values for one piece are obtained by dividing these estimates by four. Storage and reheating After cooling, store the brownie covered to prevent it from drying out. Since it contains yogurt and fruits, it is better to keep it in the refrigerator and consume it within a short time, preferably within one to two days. The brownie does not need to be reheated. It can be served cold or left at room temperature for a short time before consumption. Reheating may change the texture of the batter and make the cherries softer.

Dukan Black Cake with Cherries

Tags

Categories