Semi-Frozen Chocolate and Mandarin Cake

Ingredients
½ l soy drink
2 eggs
45g stevia 1:2
25g pure unsweetened cocoa powder
20g whole grain rice flour
25g 85% chocolate
5 gelatin sheets
2 mandarins
Instructions
- Soak the gelatin sheets in cold water.
- Separate the egg whites from the yolks.
- In a saucepan, cook the plant-based drink together with 30g of stevia, the two yolks, cocoa, and rice flour. Whisk continuously over medium heat and when it thickens, add the drained gelatin sheets. Mix well and remove from the heat.
- Whip the egg whites until stiff peaks with cream of tartar, and once firm, add the remaining 15g of stevia. Continue beating until incorporated.
- Carefully fold the chocolate cream into the egg whites using gentle folding movements. Grate the chocolate and add it as well.
- Pour the cream into a 15 cm mold and place it in the freezer for a couple of hours.
- Peel the segments of two mandarins and, if possible, remove the thin skin covering some of them.
- Unmold the cake, decorate with the mandarin segments, and serve.
Things to Keep in Mind
– I love the combination of chocolate and citrus, whether mandarin or orange. Right now, I have lots of mandarins, so that’s the fruit I use, but if they’re out of season, I usually prepare it with banana slices, strawberries, or raspberries. The idea is always to accompany it with fruit, which really enhances the dessert.
– You can substitute gelatin sheets with agar-agar. In this recipe, we used about 10 grams of gelatin, which would be equivalent to 2 grams of agar. You can use any plant-based drink — soy, oat, rice, unsweetened almond — or you can substitute with milk.
– If you’re hosting many guests, you can double the quantities to make a larger cake. You can also refrigerate it in a square mold and cut it into portions, decorating each one individually with fruit. This way, you’ll have a tray of ready-to-serve cake bites, much more convenient and beautiful to present. You can even prepare it the day before and freeze it without the fruit.
– Then, just take it out a couple of hours before serving, let it thaw in the fridge, and have the fruit ready for decoration. Peeled segments look prettier and the texture is more pleasant, but it’s a lot of work and you lose some fiber. So if you don’t feel like peeling the segments, don’t worry about it.
– This dessert is suitable for people with gluten intolerance, lactose intolerance, and cow’s milk protein allergy. Not suitable for people allergic to soy. Not suitable for people allergic to eggs — in that case, prepare a cream with 35g of rice flour, the plant-based drink, stevia, and cocoa, and substitute the whipped egg whites with 100ml of whipped cream.
– I consider these desserts more for special occasions: they’re showy and include many healthy ingredients, but should be eaten in moderation. If you don’t like the semi-frozen texture, you can keep the cake in the fridge and enjoy it simply chilled. It’s light and feels great.
Nutritional Information | |
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Calories | 142.6 Kcal |
Fat | 6.2g |
Carbohydrates | 12.2g |
Cholesterol | 68.3g |
Fiber | 2.5g |
Protein | 8.6g |
Recipe Allergens | |
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Diabetics |
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Hypertensive |
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Gluten-Free |
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Lactose-Free |