Chocolate Flour-less Condensed Milk Cake - After DIY Almond Milk

There have been several questions on what to do with the pulp left after making DIY almond milk.

In the past, I have added it to smoothies and muffins. Today, I decided to go even further and convert my  Chocolate Condensed Milk Cake to flourless using some of the ground almonds.

This may not work for all because the almond meal left could be drier than my version .  It’s a bit of trial and error, if you really squeeze all liquid from the ground almonds, baking time will be less.  Since mine had a bit more liquid, the cake takes longer to bake.  I also ground the almonds to the smooth consistency of  nut butter after making the ‘milk’.  To make this cake using this method, the remaining almonds should be smooth, not grainy!

Be prepared to let the cake bake for 45 to 60 minutes, depending on the amount of liquid in the ground almonds.

This is a dark chocolaty dense decadent cake. It is a one layer or half-size cake.  The cake puffs up and deflates as it finishes baking, becoming a chocolaty decadent cake.

This cake is for those who really love dark chocolate!

Chocolate Flour-less Condensed Milk Cake

This is a cake that uses the leftovers from DIY almond milk

 

Ingredients

 

1/2 cup butter

1 tsp almond oil, optional

1/2 cup Granulated Stevia (or granulated sugar)

7 ounces fat free sweetened condensed milk

3 eggs

1/2 cup finely ground almonds (from making almond milk)

6 tbsp cocoa

3/4 tsp baking powder

1/4 tsp salt

1 tsp vanilla

1/2 tsp almond extract

1 tbsp powdered (confectioners) sugar, for garnish

1/4 cup semisweet chocolate chips

 

Procedure

 

·         Grease pan with shortening and dust with cocoa. After shaking pan to cover it, tap any additional cocoa into the bowl to mix into the cake.  There should be no more than an additional teaspoon of cocoa.

 

 

 

·         Preheat oven to 350 degrees.

 

·         Beat butter and sweetener at high speed until fluffy.  Continue mixing, adding in condensed milk and eggs. Beat in vanilla and almond extract.

 

 

 

 

 

 

·         Mix cocoa and ground almonds, sprinkle in baking powder

 

 

 

·         Gradually add cocoa/ground almonds as you continue mixing.

 

 

 

·         Spread about 2/3 of batter in prepared pan. Sprinkle chips over, cover with remaining batter

 

 

 

·         Bake 45 - 50 minutes or longer, if the top is still not firm

 

·         Cool about 15 minutes in pan before turning out on to a serving plate. Dust with Confectioner's sugar using a sifter.

 

 

 

After cooling, store tightly wrapped on counter up to 24 hours or refrigerated or freeze.

 

 

Servings: 12

 

Nutrition (as prepared): 186 calories, 12.7g total fat, 4.1g monounsaturated fat, 1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 6.3g saturated fat, 75.4mg cholesterol, 108mg sodium, 167.9mg calcium, 249mg potassium, 13.9mcg folate, 203mg phosphorus, <1mg phytosterols, 0mcg lycopene, 10.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 1.1mg vitamin c, 4.4IU vitamin d, <1mg zinc, 15.8g carbohydrates, 1.6g fiber, 14.2g net carbohydrates, 11.3g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 4.5g protein, 6.2mg caffeine.

 

Even better two days later!

 

Tips

After making the almond milk, the remains were put thru the food processor for about 5 minutes.  The result was creamy, minus the fat that went to the milk.  The texture is similar to the nut butter minus the fat.  So re-grind the remains, instead of throwing them out.

 

 

If, the cake appears wet near the bottom after baking, one of two things can be done, return it to the oven or place it in the microwave , uncovered for about 3 or more minutes on high, checking it carefully.

 

I was a little hesitant to do this post, but I know there are some who wonder if there is anything else to use the ‘almond pulp’ except smoothies or throwing it in the garbage.

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© 2012 retiredwithnoregrets.blogspot.com

#Gluten-Free #Flourless #ChocolateCake  #CondensedMilk

Almond Milk - Easy To Make With No Additional Ingredients

I have seen several posts about making ‘nut’ milks, but never thought about making one until I read a post by  Healthy Blender Recipes .

I do not have one of those higher-priced blenders or food processors, so It probably took me longer to make it.  I used a Ninja 1100. I did not want a large quantity, just wanted to see how easy and how it tasted compared to the grocery store version.

I simply soaked 1 1/2 cups natural almonds for about 4 hours.  I had to put them in hot water to get the skins removed.   I used blanched almonds, whereas some use the whole almond.

I didn’t want any bacteria growing in the almond milk in case I kept it more than two days, so I boiled some water to use, even sterilized the container I planned to use.

Along with the 1 1/2 cups blanched almonds, I added 3 1/2 cups water and 1/4 tsp Kosher salt. I did not add any flavoring.



It was strained using a coffee filter fitted in a strainer.  The solids  were returned to the Ninja and pulsed again about 2 minutes to finish pulverizing the remains. It was strained again to remove any additional liquid.  Either I did not have cheese cloth or simply could not find it.

After making the almond milk and straining it, had to decide what to do with the remaining solids.The remaining solids were more like ricotta cheese.



Well, decided to substitute some for part of the flour in a chocolate chip cookie.  Mis-measured and added 1/2 cup instead of 1/4 cup, so the cookies came out very soft like a muffin. Finally, I added 1/4 cup chopped walnuts and a cup of oatmeal that I ran thru the food processor.
After trial and error, ended up with a chocolate chip breakfast cookie.  



Since I used palm shortening, I needed to shape the cookie before freezing the extras as the shortening goes solid when cold.



Pure palm shortening is like coconut oil without the coconut taste. It is sold mostly online and is shelf stable like coconut oil.  This is not the white container seen on most grocery stores.  The only ingredient in it is palm oil.

I also used some of the almond milk in a smoothie.  This is great for those who want ‘milk’, but aren’t supposed to have calcium early in the day.

Don’t you just love frozen smoothies? Would you believe there is even some broccoli in there?



Basically the remaining solids do not have much taste.  So just use in muffins, cookies or smoothies because there is still some nutrition and fiber left.

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© 2012 retiredwithnoregrets.blogspot.com