Chocolate Custard Cake
|All purpose flour||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Egg substitute/4 eggs||1 Cup (16 tbs)|
|Low fat ricotta cheese||1⁄4 Cup (4 tbs)|
|Granulated fructose/3 1/2 teaspoons sugar twin||4 Tablespoon|
|Custard||2 Cup (32 tbs), to be prepared while cake is cooling (Creamy Style)|
|Baking unsweetened chocolate square||2 Ounce (2 Squares, 1 Ounce Each)|
|Sugar substitute/2 teaspoons granulated fructose||1 Teaspoon (3 Packets)|
|Heavy cream||1 Tablespoon|
Preheat oven to 325Â°.
Butter a 9-inch cake pan.
In a bowl, mix flour, baking powder, and cornstarch.
Whisk together and sift twice.
In a bowl, mix egg substitute, ricotta cheese, fructose, and water.
Using an electric mixer, beat until frothy.
Gradually add the liquid mixture into the dry ingredients while beating.
Pour batter into the prepared pan.
Bake for 35 minutes or until knife inserted in center comes out clean.
Remove from oven and cool for 10 minutes.
Loosen edges, invert, and cool on rack.
This cake will be thin and dense.
While the cake is cooling, prepare Creamy Custard.
After the cake has cooled, prepare the chocolate topping.
Use a small cup to melt chocolate squares in the microwave for 1 minute on high.
Stir in sugar substitute until dissolved.
Add cream and mix in quickly.
The chocolate will thicken.
Use flat bottom of cake for the top.
With a table knife, spread the chocolate evenly over the cake from side to side.
Spread over cake just once don't try to add more.
Save leftover chocolate, refrigerating it until hard.
Spread slightly warm custard on top of chocolate, swirling it decora-tively.
Let custard topping completely cool.
Coarsely chop chilled chocolate and sprinkle over custard.
Cover, making sure that it does not touch the custard.
Refrigerate and chill for several hours or overnight before serving.
It's best served very cold.