LOW CARB & SUGAR FREE BLACK MAGIC CHOCOLATE TORTE
This keto dessert is my rendition of the famous ‘Magic Cake‘ which, in its classic version, is vanilla flavoured. I’m sure you’ve seen it before. Unfortunately, I can’t give credit to anyone, as it has been impossible to find who first made it. If you know, please drop me a comment and I’ll follow it up.
The cake appears to be magic because you obtain three different layers out of the same cake batter. You just pour it into a cake mould and you end up with a top layer similar to a very light sponge cake, a middle layer that has the texture of thick custard, and a bottom layer that’s a bit like a pudding, kind of a blancmange or budino.
The magic happens by adding ingredients at different temperatures, in a specific sequence. Allegedly. I don’t know how much of that is really true, because I’ve always followed the recipe with precision – just to avoid risking a flop. And it always turned out beautifully, exactly as described.
Sadly, after my keto re-birth, Magic Cake was left in memory lane, because its key ingredients – wheat flour and cow’s milk – are not keto-appropriate. However, while recently browsing through my old recipe collection, in search for something to ketofy, I saw it, and set myself a new challenge.
Several test runs and three successful bakes later, and I can safely say that Low Carb & Sugar Free Black Magic Chocolate Torte is a winner.
This is clearly a chocolate version of ‘Magic Cake’. When I tried to ketofy the vanilla original, the result was too wet and the vanilla flavour just wasn’t coming through enough for me. Eventually, I became tired of wasting so much of my time (and costly ingredients) trying various keto-friendly flour combinations.
So I had a light-bulb moment and gave the chocolate option a go. One of my better ideas, I must say. Using cocoa powder and lupin flour made all the difference. So good. And so close to the original Magic Cake.
Allergy note: lupin is a legume from the same family as peanuts and soybeans.
The bottom layer isn’t discernible, to be entirely honest, but this could be because I’ve been baking it using a silicone mould. Perhaps a baking tin would allow the bottom layer to develop more. I’ll definitely try that and report back. For now, though, I’ll continue to use my silicone mould, because it’s the only one I have that’s the exact size that must be used.
Oh yes. Just like with the original Magic Cake, it is IMPERATIVE that you follow my recipe to the letter. You MUST add each ingredient in the order given and at the right temperature. You MUST pre-heat the oven, and the baking mould MUST be the correct size.
Follow the recipe in religious fashion and I guarantee that you’ll be in for a very, very pleasant surprise indeed.
- melt butter and set aside.
- separate eggs, then whip egg yolks with stevia, erythritol and water, until pale and fluffy.
- add salt, vanilla and warm butter, whisk again until smooth, then sift and add dry ingredients.
- warm up milk until hot to the touch (not scalding) and incorporate it slowly, while whisking constantly, to avoid lumps.
- pre-heat oven to 150C static.
- whip egg whites until opaque, then add vinegar and continue to whip until firm, but not powder-dry.
- carefully fold whipped egg whites into the cake mixture, using a manual balloon whisk in a down-across-up-and-over action; this is crucial as you don’t want to deflate the mixture.
- pour into a rectangular silicone cake mould, at least 5cm deep, measuring 20cm x 10cm (17cm x 7cm at base).
- bake for 1 hour and 20 minutes.
- remove from oven (it will be wobbly) and let cool.
- refrigerate overnight, then remove from mould and cut into 16 slices.
- dust with a little icing sugar (U.S. alternative HERE) if desired, and serve.
- keep refrigerated, uncovered, for up to 5 days.