Now made Responsibly Sweet with 60% Less Carbs and 90% Less Sugar
ALSO A SOURCE OF PROTEIN
| Prep Time: |
25 minutes
|
| Cook Time: |
60 minutes
|
| Makes: |
1800g |
| Serves |
16
|
| Difficulty Level |
medium |
INGREDIENTS
Cake Mix
- 300g Lakanto Chocolate Cake Mix
- 2 whole eggs
- 70g unsalted butter
- 4 tbsps full fat milk
Filling
- 3 eggs, at room temperature
- 300g Lakanto Baking Blend
- 2 tsps vanilla bean paste
- 185ml double cream
- 385ml evaporated milk
- 395g unsweetened condensed milk or Lakanto Condensed Milk (recipe below)
- Lakanto Caramel Topping to finish
Lakanto Condensed Milk Recipe (Optional)
- 4 cups full fat milk
- ¾ cup whipping cream
- 1 cup Monk Fruit Golden Sweetener
- pinch salt
- 3 Tbsp cornflour
- 1 teaspoon vanilla extract
Method
- (Combine milk and cream into a small pot and reduce by half add the cornflour and golden sweetener, vanilla, salt. Cook for a further 3-5 minutes until thick cool in the fridge covered with clingfilm)
Method
Filling
- Preheat the oven to 140C fan forced. Brush a straight sided 20cm square cake pan with extra melted butter to grease.
- Whisk together the condensed milk, evaporated milk and remaining eggs and vanilla in a large jug or bowl.
- Pour the mixture into the pre-prepared pan, and place in the oven bake for approx. 10- 15 minutes or until the custard forms a skin.
Cake to finish
- Put the cake mix In medium sized bowl, whisk the eggs and milk.
- Melt the butter and then whisk the butter into the eggs you may need to add a little extra milk to the batter so it is loose enough to be carefully spooned onto the cooked custard when its nearly ready.
- Next carefully using a spoon add the chocolate batter over the top starting from the edges working your way to the centre.
- Bake for another 40 50 minutes until fully cooked or until the chocolate cake comes away from the sides of the pan.
- Remove cake pan from the roasting pan and set aside for 2 hours to cool completely.
- Carefully run a flat bladed palette knife around the sides of the pan. Turn the slice onto a serving platter with a lip (to catch the dripping caramel sauce).
- Cut into slices to serve.
Tip
If you are a bit short of time you can break this recipe down over 2 days custard 1st day, cake mix and final cook 2nd day.
RSLA0305**
Approx. Nutritional Information Per Serve 110g
Energy 887 kJ (212 Cal) Protein 5.0g Total Fat 14.3g Saturated Fat 8.7g Carbohydrate 13.1g
Fibre 0.8g Sugar 2.1g Sodium 131mg