Dukan chocolate cake

Name: Dukan chocolate cake - Zaharia N.
Ingredients: Base (26 cm diameter tray): 5 eggs; 6 tablespoons oat bran; 3 tablespoons wheat bran; 9 tablespoons skim milk powder; 5; 6 tablespoons powdered sweetener (or to taste); 3 tablespoons skim yogurt; 1 sachet of instant coffee; 2 tablespoons reduced; fat cocoa powder; 1 sachet baking powder. Syrup: 200 ml skim milk; 1/2 vial of rum essence; 2; 3 tablespoons sweetener. Cream: 700 ml skim milk; 2 sachets chocolate pudding; 4; 5 tablespoons powdered sweetener (or to taste); 1 sachet of instant coffee; 1/2 vial of rum essence. Chocolate glaze: 100 ml water; 1 tablespoon cocoa; 2 tablespoons milk powder.

Dessert - Dukan chocolate cake by Zaharia N. - Recipia

Dukan Chocolate Cake I have prepared this Dukan chocolate cake several times, especially when I need something filling, sugar-free, and suitable for smaller meals with friends on a diet. The round pan of 26 cm seems suitable for the given quantities, and the result is a cake that holds well when cut and does not give the impression of a diet dessert. Quick Info Total time: approximately 2 hours (including cooling) Preparation time: 30 minutes Baking time: 20-25 minutes Servings: 10-12 slices Difficulty: medium Recipe type: diet dessert, birthday cake or for special occasions, sugar-free and low-fat options Ingredients Base (round pan, diameter 26 cm) 5 eggs 6 tablespoons oat bran 3 tablespoons wheat bran 9 tablespoons skim milk powder 5-6 tablespoons powdered sweetener (to taste) 3 tablespoons skim yogurt 1 packet of instant coffee 2 tablespoons unsweetened cocoa powder 1 packet of baking powder Syrup 200 ml skim milk 1/2 vial of rum essence 2-3 tablespoons powdered sweetener Cream 700 ml skim milk 2 packets of sugar-free chocolate pudding 4-5 tablespoons powdered sweetener (or to taste) 1 packet of instant coffee 1/2 vial of rum essence Chocolate glaze 100 ml water 1 tablespoon cocoa 2 tablespoons skim milk powder Preparation method 1. Base 1. Separate the eggs, put the egg whites in a clean bowl, and beat them until stiff with a pinch of salt. 2. In another bowl, mix the egg yolks with the skim yogurt until homogeneous. 3. Pour the egg yolk mixture over the egg whites and mix gently with a whisk, just enough to incorporate. 4. Gradually add the oat and wheat bran, milk powder, baking powder, sweetener, cocoa, and instant coffee, mixing each time slowly with the whisk. Do not use a mixer to avoid losing air from the egg whites. 5. Line the pan with baking paper, pour in the mixture, and level it slightly. 6. Bake in a preheated oven at low to medium heat (about 170°C) for 20-25 minutes. The base is done when it passes the toothpick test. 2. Syrup 1. Heat the milk (do not boil), add the sweetener and rum essence. Mix well until the sweetener is completely dissolved. 3. Cream 1. Heat 500 ml of skim milk over low heat in a small pot. 2. In a separate bowl, mix the pudding packets, powdered sweetener, instant coffee, and the remaining cold milk (200 ml). Blend well. 3. When the milk in the pot is nearly boiling, pour the pudding mixture over it, whisk continuously, and keep on low heat until the cream visibly thickens. 4. Remove from heat, add the rum essence, and let it cool, covering it to avoid a skin forming if desired. 4. Glaze 1. Heat 100 ml of water in a small pot. When warm, add the cocoa and mix vigorously until there are no lumps. 2. Add the milk powder and mix only partially, leaving some small lumps for the specific texture of this glaze. 5. Assembly 1. Remove the baked and cooled base, place it back in the pan (on plastic wrap or with a removable ring, if available). 2. Soak it evenly with all the syrup. 3. Pour the chocolate cream on top, level it with a spatula, and wait for it to cool completely at room temperature. 4. Pour the glaze over the cooled cream. For appearance, it doesn’t need to be perfectly spread; the glaze can be a bit rustic. 5. Cover the pan and refrigerate the cake for at least 3-4 hours, ideally overnight. Why I make this recipe often It’s the only diet cake I can eat worry-free on permissive Dukan menu days. It doesn’t require complicated ingredients and holds well in the refrigerator for a few days. I like it because I don’t have to decorate it, and the texture remains fine even after cutting. Tips and variations Tips If you don’t beat the egg whites stiff enough, the base will turn out denser. The cream thickens quite quickly – always mix; otherwise, it will stick. Do not cut the base while it’s warm; wait for it to cool, or it will crumble. Substitutions The skim yogurt can be replaced with the same amount of kefir or skim buttermilk. The rum essence can be changed to vanilla, but it will alter the flavor profile. The instant coffee can be omitted if you don’t like the coffee flavor, but without it, the cake loses some intensity. The powdered sweetener is up to choice, but it must be heat-stable. Variations Cinnamon can be added to the base for a different note. A few drops of almond essence in the cream for a different taste. The cake can also be assembled as a tray bake, not just in a round shape. Serving ideas The cake is served cold, in thick slices. It goes well with coffee or plain tea. No additional topping is needed, but anyone who wants can add some berries on top. Frequently asked questions 1. Can I bake the base in advance and assemble it the next day? Yes, the base can be baked a day in advance. Let it cool completely, cover it with plastic wrap, and keep it in the refrigerator. 2. Can I replace the chocolate pudding with another type of cream? For Dukan, I do not recommend the classic cream with butter or flour. Sugar-free vanilla pudding may work, but the final taste will be milder, not chocolatey. 3. Can the bran be replaced with oat flour? Not for this recipe. The bran has a different texture and absorbs liquid differently. The base with flour will not turn out as fluffy. 4. Why does the base sink after baking? Most likely, the egg whites were not beaten stiff enough, or the mixture was mixed too vigorously. It will sink a bit anyway; it’s not a sign of failure. 5. The cream has thickened too much; how can I save it? If this happens, it can be vigorously mixed with a few tablespoons of cold milk before putting it over the base. Nutritional values (estimates) One slice (out of 12): approximately 110-130 kcal, 10 g protein, 3-4 g fat, 10-12 g carbohydrates (from bran, pudding, and sweetener). The cake is rich in protein due to the eggs, skim milk powder, and pudding, while the lipids are reduced, especially if skim milk and yogurt are used. Storage and reheating The cake can be stored in the refrigerator, covered, for up to 3-4 days. I do not recommend freezing; the texture of the cream changes when thawed. No reheating is needed – it is served directly from the fridge. If kept too long at room temperature, the cream may soften.

Dukan chocolate cake

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