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Eating for IBS Recipe Classic
Hello -
Enjoy this week's classic IBS recipe!
Chocolate Fallen Souffle Cake with Raspberry Sauce
As a special Valentine's Day treat, here's a forbidden pleasure dessert indulgence that will completely dispel the myth that eating safely for IBS means deprivation. This cake is so dense and fudgy it's almost a torte. It's delicious plain, but truly decadent with the raspberry sauce.
Dairy free, low fat, and with a good soluble fiber foundation, this recipe gives a perfect example of how tolerable nuts can be when finely ground, and how you can safely add a little coffee flavor to desserts if you're missing your cuppa joe. If you've got an extra 15 minutes, you can whip this up for yourself and your sweetie and indulge in some pure chocolate heaven. Your tummy (and your sweetie!) will thank you.
Makes 12 Servings
2/3 cup pecans, finely ground
1/2 cup unsweetened cocoa powder
1-2 tablespoons decaffeinated instant coffee granules (optional)
1 1/2 cups granulated sugar
7 large organic egg whites
1/4 teaspoon salt
3 tablespoons canola oil
1 teaspoon vanilla
1 teaspoon almond extract
Preheat oven to 350 F. Spray a 9 inch non-stick springform pan or heavy gauge cake pan with cooking spray and set aside. In a large bowl whisk together ground pecans, cocoa, cofee granules, and 3/4 cup sugar. Set aside.
In a large bowl beat egg whites with salt until they hold soft peaks. Gradually add remaining 3/4 cup sugar while continuing to beat mixture, then whip until it just holds stiff peaks. Gently fold one third of egg white mixture into almond mixture to lighten the batter. Partially fold remaining egg white mixture into almonds, then add oil, vanilla, and almond extract and fold all ingredients together gently but thoroughly.
Pour batter into prepared pan, smooth top, and bake 30-40 minutes or until a tester inserted in middle comes out with moist crumbs. Immediately run a thin sharp knife around edges of cake to loosen from the sides of the pan, then cool cake, in the pan, on a rack (it will fall as it cools). Run a thin knife around edge of pan again and remove side of pan if using a springform. Slice with a thin sharp knife and serve with raspberry sauce.
Raspberry Sauce:
10 oz. package frozen sweetened raspberries
2 teaspoons cornstarch
1 teaspoon fresh lemon juice
Drain raspberries, reserving liquid. Combine liquid and cornstarch. In a small saucepan cook cornstarch liquid over medium heat, stirring constantly, until it boils. Add berries and lemon juice and cook one minute. Sieve or strain out seeds if desired (optional, but this removes extra insoluble fiber). Serve warm.
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Heather Van Vorous & Heather's Tummy Care
Over 15 Years of IBS Business!
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