Enjoy this week's classic IBS recipe made from every day pantry staples.
Chocolate Fallen Souffle Cake
This is a forbidden pleasure dessert indulgence that will completely dispel the myth that eating safely for IBS means deprivation. If you've got an extra 15 minutes, you can whip up this cake for yourself and your sweetie and indulge in some pure chocolate heaven. Your tummy (and your sweetie!) will thank you. If you love the taste of Nutella, this recipe will be your new favorite dessert.
What makes this recipe safe for IBS? It's low fat, dairy free, and has a good soluble fiber foundation from the finely ground hazelnuts. High fat solid chocolate is replaced with fat free unsweetened cocoa powder, and whole eggs are replaced with extra egg whites. The decaf coffee granules give a hint of mocha flavor without the GI upsets.
And if you're also gluten free, this recipe fits the bill. So indulge and enjoy!
Makes 12 Servings
2/3 cup hazelnuts (or almonds, or pecans) very finely ground
1/2 cup unsweetened cocoa powder (like Hershey's)
1-2 tablespoon decaffeinated instant coffee granules (optional)
1 1/2 cups granulated sugar
7 large organic egg whites
1/4 teaspoon salt
3 tablespoons canola, safflower, or sunflower oil
1 teaspoon vanilla
Preheat oven to 350 F. Spray a 9" non-stick springform pan or heavy gauge cake pan with cooking spray and set aside. In a large bowl whisk together ground nuts, cocoa, coffee granules, and 3/4 cup sugar. Set aside.
In a large bowl beat egg whites with salt until they hold soft peaks. Gradually add remaining 3/4 cup sugar while continuing to beat mixture, then whip until it just holds stiff peaks. Gently fold one third of egg white mixture into almond mixture to lighten the batter. Partially fold remaining egg white mixture into almonds, then add oil and vanilla and fold all ingredients together gently but thoroughly.
Pour batter into prepared pan, smooth top, and bake 30-40 minutes or until a tester inserted in middle comes out with moist crumbs. Immediately run a thin sharp knife around edges of cake to loosen from the sides of the pan, then cool cake, in the pan, on a rack (it will fall as it cools). Run a thin knife around edge of pan again and remove side of pan if using a springform. Slice with a thin sharp knife and serve warm or cold.
Final step? Enjoy your cake!!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
Chocolate Fallen Souffle Cake
This is a forbidden pleasure dessert indulgence that will completely dispel the myth that eating safely for IBS means deprivation. If you've got an extra 15 minutes, you can whip up this cake for yourself and your sweetie and indulge in some pure chocolate heaven. Your tummy (and your sweetie!) will thank you. If you love the taste of Nutella, this recipe will be your new favorite dessert.
What makes this recipe safe for IBS? It's low fat, dairy free, and has a good soluble fiber foundation from the finely ground hazelnuts. High fat solid chocolate is replaced with fat free unsweetened cocoa powder, and whole eggs are replaced with extra egg whites. The decaf coffee granules give a hint of mocha flavor without the GI upsets.
And if you're also gluten free, this recipe fits the bill. So indulge and enjoy!
Makes 12 Servings
2/3 cup hazelnuts (or almonds, or pecans) very finely ground
1/2 cup unsweetened cocoa powder (like Hershey's)
1-2 tablespoon decaffeinated instant coffee granules (optional)
1 1/2 cups granulated sugar
7 large organic egg whites
1/4 teaspoon salt
3 tablespoons canola, safflower, or sunflower oil
1 teaspoon vanilla
Preheat oven to 350 F. Spray a 9" non-stick springform pan or heavy gauge cake pan with cooking spray and set aside. In a large bowl whisk together ground nuts, cocoa, coffee granules, and 3/4 cup sugar. Set aside.
In a large bowl beat egg whites with salt until they hold soft peaks. Gradually add remaining 3/4 cup sugar while continuing to beat mixture, then whip until it just holds stiff peaks. Gently fold one third of egg white mixture into almond mixture to lighten the batter. Partially fold remaining egg white mixture into almonds, then add oil and vanilla and fold all ingredients together gently but thoroughly.
Pour batter into prepared pan, smooth top, and bake 30-40 minutes or until a tester inserted in middle comes out with moist crumbs. Immediately run a thin sharp knife around edges of cake to loosen from the sides of the pan, then cool cake, in the pan, on a rack (it will fall as it cools). Run a thin knife around edge of pan again and remove side of pan if using a springform. Slice with a thin sharp knife and serve warm or cold.
Final step? Enjoy your cake!!
You are not alone!
P.S. If you have any questions or comments I'd love to hear them - just reply to this email to reach me directly.
To taming your tummy,
Heather
Heather Van Vorous
Over 40 years dealing with IBS
