Okay Chloe.......I finally have the time for a mammoth recipe post so bear with me. I will post up a couple of recipes and you can see what you might like. Just so as you know chocolate naturally has a low to moderate GI rating anyway - basically the darker the chocolate the lower the GI. With icing you are looking to eliminate the icing sugar part so I will include a chocolate ganache recipe as well. I tell you what it so made my day when they discovered chocolate was no longer a taboo food - it even has a lower GI than cooked potato!!!!

One Bowl Chocolate Cake

200g wholemeal flour
12 tbsp sugar substitute (that is the equivalent of 12 tbsp read the concentration ratio on the relevant packet eg 1tsp equals 2tbsp normal sugar)
40g cocoa powder
1 1/2 tsp bicarbonate of soda
1 1/2 tsp baking powder
1/2 tsp sea salt
1 large egg
1 egg white
160ml buttermilk
1 small can (110gm) unsweetened apple sauce
2tbsp vege oil
1 tsp vanilla essence
zest of 1 orange

1. Preheat the oven to 180degrees celsius. Grease a 20cm round cake pan and line.
2. In a mixer or food processer, whiz all ingredients together till just smooth.
3. Pour the batter into tin and bake for 20 - 25 minutes or until top springs back.
4. Allow to cool for approx 30 mins then remove from tin onto rack etc.
5. May be iced with ganache or split and sandwiched with ganache as well.

Ganache Icing

200g dark chocolate (70% cocoa solids)
250 ml soya milk

Melt chocolate slowly in a double saucepan (wtare in bottom half etc). Remove from heat and whisk in soya milk till smooth. Allow to cool and beat again before using.




Apple Upside Down Cake

60gms butter or margarine
12tbsp sugar substitute
1 large egg
1 egg white
1tsp vanilla essence
190g wholemeal flour
1tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp ground ginger
1/4 tsp sea salt
120ml buttermilk

180ml apple juice
6 apples peeled and sliced
16tbsp sugar substitute
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves (optional)

1. Grease a 23cm spring form pan. Preheat oven to 180 degree celsius
2. In a large frypan heat the apple juice. Add the apples and other ingredients, toss to combine and heat for 6 - 8 minutes over a medium - high heat until the liquid is absorbed and the apples have softened. Pour apples evenly into bottom of spring form pan and set aside.
3. for the cake: In a bowl beat the butter and sugar substitute until creamy then beat in the egg and egg white separately, then the vanilla. In a separate bowl mix the dry ingredients, add half to the butter mixture. Mix in the buttermilk, then add the remaining flour mix.
4. Pour into the pan on top of the apples spreading evenly. Bake in the centre of the oven for 40-45 minutes or until top springs back. Allow to cool then de-mould onto cake plate.

Serve warm with a scoop of low fat yoghurt or ice cream. This cake is just as delicious made with pears.

With regard to sugar substitutes some are better than others. You want one that is fairly heat stagle so it won't go bitter in the baking process.....I think splenda has a cooking one but don't quote me on that. If you look for ascelphame K (potassium) in the ingredients list you should be okay as this is a good heat stable sugar substitute. Equal is not good for cooking with in my experience as nutra sweet goes bitter when cooked.

I hope this helps. I also have a carrot and a fruit cake somewhere. If you would like them let me know and I will try and find the recipe books.

cheers
Melanie