Thursday, September 23, 2010

Pammy's Cocoa Yogurt Mini Cakes with Honey Yogurt Whipped Cream

My question has been, how can I have my chocolate and it be healthy? This is a recipe that will satisfy a true chocolate lover's cravings. I've been on a quest to create a chocolate cake chocked full of the healthiest and purest ingredients possible. In this recipe I used a supreme dark French 90% cocoa bar made by Lindt & Sprungli. Cocoa is a rich source of flavonoids that help reduce many chronic illnesses such as cancer, stroke and coronary heart disease.

I also wanted to find some delicious ways of including my favorite Greek Yogurt to some recipes. I use whole milk yogurt instead of low-fat. You can use what fits best into your own health needs. I've eliminated all other dairy out of my diet except for yogurt so I really don't feel guilty not eating the low-fat. I've also included yogurt as a whipped topping for this recipe with some natural raw honey added to it. This is where I break my rule of no other dairy by mixing it with a little heavy cream for texture. So I shall not eat gobs of topping, but just a tiny spoonful and still feel blissfully happy and healthy.

 Ingredients For Cocoa Mini Cakes

7 ounces of the richest dark cocoa, grated or chopped.
1/2 cup pure organic sunflower oil
1/2 cup OrganicYogurt (Plain whole milk Greek is my favorite)
1/2 cup organic cane raw sugar
3 eggs (Room Temperature, Farm Raised)
1 tsp. pure vanilla extract
1/2 tsp. almond extract
1 1/2 cups unbleached all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup fresh organic blueberries (optional)
Crushed Walnuts (optional)

Preheat the oven to 350. Line muffin pans with cupcake liners. In a heat proof bowl set over simmering water, melt the chocolate with 1/4 cup of the oil. Stir until smooth and remove from heat. In another bowl, mix together the remaining 1/4 cup of oil with the yogurt, sugar, eggs, and vanilla and almond extracts. In a large bowl, whisk together the flour, baking powder and salt. Make a well in the center of the flour mixture and add the yogurt mixture. Stir lightly a couple of times, then add the melted chocolate and stir until smooth.

Bake for 25 minutes or until they barely set in the middle.

-Cake Based on a recipe by David Lebovitz

Ingredients For Yogurt Whipped Cream Topping

1 cups Whole Milk Plain Greek Yogurt
1/3 cups chilled whipping cream (made from heavy cream) 
1 tsp. Orange Liqueur or fresh grated orange peel
2 tsp. Raw Honey
A good dash of Cinnamon to taste

Line sieve or colander with cheesecloth or coffee filters and set over medium bowl, leaving at least 1/2 inch of clearance from bottom. Spoon in yogurt, cover and let drain in refrigerator for at least 30 minutes, or up to 2 hours. Discard the liquid.
Whip heavy cream in a chilled small bowl until soft peaks form, Fold into drained yogurt with liqueur and honey and cinnamon.
Serve immediately or can be stored chilled for up to 2 days.

Topping Based on Recipe from The Vegetarian Times 

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