My mom is diabetic. About a year ago, she went to the doctor, and one of her tests came back very bad. Normal for the test is below six, and she was over eleven. The doctor was none too pleased and read my mom the riot act. Good thing he did because she decided she to get serious. She went totally sugar-free and has been going regularly to the gym.
Recently, my mom went back to the doctor. The doctor came into the examination room to give my mom the latest test results. He said, "You know that it's illegal to switch blood samples with someone else's, right?" My mom didn't really know what he was talking about. That thought had never crossed her mind. But then, she realized he was joking. It turns out her level was just above six. The doctor said she is now only pre-diabetic, and he was very proud of her. And, I am, too.
Hence, when my parents came to visit this week, I wasn't going to make anything to take her off track. I decided to look online for a sugar-free dessert. After searching a while, I came across a chocolate cake which uses agave nectar, a syrup made from a cactus. It's available at many grocery stores and at most health food stores. I modified the recipe some and added my own chocolate cream cheese frosting, also using agave.
The result was, in my humble opinion, pretty darn amazing. You would never believe it's sugar-free. The cake is dense and moist and guaranteed to satisfy any chocolate craving. Everyone in the family loved it with the exception of my six year-old, who didn't care for the frosting. Since it's made with cream cheese, it has a bit of a tang. Give him time, and his pallet will mature, right? Anyway, I found that the cake was even better the next day. If the cake is chilled the frosting becomes fudgier.
The cake does take a bit of work, but it's completely worth it, even if you're not into the whole sugar-free thing. So, make a healthy choice, and give this recipe a try. Although, I must warn you. You may be tempted to devour the entire cake yourself, which probably isn't so healthy.
Y. U. M.
Even though the light wasn't so great, this photo is making
me salivate in a major way.
Unguilty Pleasure Chocolate Cake
named by Katie
- 2 oz. unsweetened chocolate
- 1 ⅔ cups flour
- 7 Tbsps. cocoa powder
- 1 ¼ tsps. baking powder
- ¾ tsp. baking soda
- ⅛ tsp. salt
- 4 Tbsps. butter, room temperature
- 1 ¼ cup agave
- 5 egg whites
- ½ cup plain yogurt
- 1 cup milk
- 2 ½ tsps. vanilla extract
Melt dark chocolate in microwave and set aside. Sift flour, cocoa powder, baking powder, baking soda and salt into a separate bowl. Mix thoroughly and set aside. Beat 3 of the egg whites until stiff peaks form and set aside. In a separate bowl, combine butter, agave, and 2 of the egg whites. Butter must be room temperature or it will not combine well with the agave. Beat with an electric mixer over medium speed until well blended. Beat in melted chocolate. Beat in yogurt and ½ cup of the milk. Carefully mix in dry ingredients. Beat in other ½ cup of milk and vanilla. Do not over beat. Carefully fold whipped egg whites into batter.
Divide batter evenly between the two prepared pans. Bake in over for 20 - 25 minutes or until a toothpick comes out clean when inserted into the center. (Be careful not to over bake. If a few crumbs come out with toothpick. It's OK.) Loosen edges of cake from pan with a knife, and cool completely on wire racks. Carefully remove from pans and frost.
Cocoa Cream Cheese Frosting
- 2 packages Neufchatel cream cheese, room temperature
- ¾ cup agave
- ½ cup cocoa powder