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.
Healthy, Decadent Chocolate Blackberry Cakelette with Non-Fat Chocolate Blackberry Frosting
For the cakelette:
- 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
For the blackberry syrup:
- 1/2 lb blackberries
- 1/8 cup sugar
- 1/2 tbsp pectin
For the frosting:
- 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!)
Recipe NotesI used two 5-inch in diameter cake pans to make two little cakelettes.
…And have a great summer!