Hands-On Time: 25 minutes
Total Time: 20 minutes for cooling and assembling
Let's just start by saying sorry - posting a recipe like this a week AFTER Valentine's Day is just ridiculous. However, the lovely Julie here at LeGaia made this cake for her delayed Valentine's Day celebration - and we just had to share!
It looks impressive - and difficult - but it is super easy to make and overly delicious.
Servings: 10 servings
Net carbs: 12
3 large eggs
3.4 fl oz oil
10.2 fl oz water
Raspberry Cream & Ganache:
¼ cup Sukrin Melis
½ cup mascarpone cheese
½ cup plus 1T powdered freeze-dried raspberry
1 ½ cups heavy cream
1t vanilla extract
6 oz chocolate, chopped or chips
Make the cake batter according to the instructions on the box, using the eggs, oil and water. Heat a waffle maker, grease and bake the batter as waffles. We got 8 large waffles from the portion. Leave the waffles to cool on a wire rack.
Ad the mascarpone, Sukrin Melis, freeze dried raspberry powder, vanilla and 1 cup of heavy cream to a food processor and pulse until it has a thick and creamy consistency.
For the ganache, put the chopped chocolate/chips in a bowl. heat the remaining ½ cup of heavy cream and pour it over the chocolates. Stir until chocolate is melted and the mixture is smooth.
To assemble the cake, set a waffle on your platter of choice, spread about 1/7 of the raspberry cream evenly on the waffle, spoon a T of the ganache in the center and top with a waffle. Repeat this procedure until all eight waffles have been used – and you’re out of raspberry cream and ganache.
Garnish the cake with fresh raspberries and Sukrin Melis.
Download and print the recipe here
This recipe is a lower carb adaptation of a cake posted on Food Network.