Hi, beautiful friend,
How are you doing these hot summer days? Have you been enjoying lots of salads and ice-cream? Good, me too! …I only hope that you’ve been also watching your portion sizes when it comes to that ice-cream. But if you are anything like me and a tiny-little scoop just doesn’t fix it, you can always grab a BIGGER serving of a low-carb frozen yogurt (I like the low-carb option at Menchi’s and I’ve also been stacking my freezer with the Arctic Zeros. This way if I “accidentally” indulge on a whole cup of it, I do not feel that bad about it:) ).
But…. Although the summer’s heat has been making me Super-Lazy and not very much up for firing up my big oven since it makes my house even HOTTER than it already gets, sometimes I’m still feeling like… I want pure decadence! …And the healthy ice-cream or a no-bake little treat will just NOT fix it!
But my solution is: forget firing the big oven when it’s super-hot out: use the little toaster oven instead! And although it is difficult to bake a regular-size cake in my tiny toaster oven, I can always fit the smaller cake-pans there. And with a batch of blackberries that my kids begged me to buy but have been refusing to eat because of those little seeds, I knew just what I’m going to make: a Decadent Chocolate Blackberry Cakelette.
The recipe for this Cakelette was inspired by this Healthy Blackberry Cupcakes recipe. But to make my cakelette EXTRA decadent I decided to make it extra-chocolaty instead of just blackberry.
Because chocolate in my mind always = DECADENCE! 🙂
I think that it came out pretty, what do you think?
And of course it is low-sugar, low-fat and full of healthy probiotics, vitamins and antioxidants!
I guess I’ve got my feast all set up for tomorrow’s breakfast!
The only note here: because I was overloaded with blackberries and because I always like to make more than one little treat I whipped up enough dough and frosting to make two cakelettes. If you aren’t craving that much decadence, you can make just one cakelette by cutting the ingredients in half.
- 1 cup white whole wheat flour
- 1/3 cup ugar
- 1/2 cup cocoa powder
- 1/2 cup non-fat milk
- 1 tbsp lemon juice
- 1/3 cup oil
- 3 egg whites
- 4 tbsp blackberry syrup
- 1/2 lb blackberries
- 1/8 cup sugar
- 1/2 tbsp pectin
- 1 2/3 cup non-fat greek yogurt
- 3.4 oz instant chocolate pudding mix
- 4 tbsp blackberry syrup
- 3 tbsp dutch-processed cocoa powder
- First make the syrup (this can be done in advance). Put the blackberries in a saucepan with a few tablespoons of water and bring them to boil. Let the berries boil a little until they are soft. Pour the blackberries into a fine-mesh strainer over a bowl to catch the juices and press them firmly until all the juices are strained and only the seeds remain in the strainer.
- Put the blackberry juices back into the saucepan, add the sugar and the pectin and bring the mixture to boil. Boil the syrup until the sugar is dissolved, for a few minutes. Let it cool.
- To make the cakelettes preheat your oven to 350 F.
- Mix the flour with the cocoa, baking soda, baking powder and salt.
- Whisk the milk with the lemon juice. Whip the egg whites just a little bit with the sugar, until the soft peaks form. Add the milk with lemon juice, vanilla, blackberry syrup and oil. Mix everything well.
- Pour the wet mixture into the dry mixture and stir until just incorporated.
- Bake the cakelettes for 15 minutes. Let it cool to the room temperature.
- Cut the tops off the cakelettes and smear some blackberry syrup on the cut sides of both tops and bottoms.
- To make the frosting combine the yogurt with the pudding mix, cocoa and the 4 tbsp of the blackberry syrup. Beat everything, first on low speed, gradually increasing the speed of your mixer, until the frosting is thick and fluffy.
- Pipe the frosting on the bottoms parts of the cakelettes. Cover with the top-parts and then pipe more frosting on the top parts.
- Drizzle some of the reserved syrup on the cakelettes and serve with the extra blackberries (if you don't mind those seeds!)
I used two 5-inch in diameter cake pans to make two little cakelettes.
…And have a great summer!