Choco-Orange Keto blues cake
Choco-Orange blues is one of those delicacies from the carby world that Keto foodies and lovers of chocolate miss the most. Remember all the desserts where they infused chocolate with orange, or covered orange jello with some dark chocolate? Well, you don’t have to dream and think about those desserts as thing of the past. Of course, there are many Keto recipes that can ease the orange blues, but rarely any of them gives the full flavour and perfect macros. We believe that this Keto cake could be the finest of all our ketonisations and we are eager to share it with you! Yes, it’s a no-bake cake that requires only your patience during the setting process of three layers. But after that, we promise, you will fly to cloud 12!
The unforgettable aroma of orange
Yes, oranges taste and smell great. But when you look at it from a ketogenic point of view, just a small amount of orange juice will kick you out of ketosis! Why – you might ask yourself. Well, an orange contains about 6 cubes of sugar. Of course, it’s fructose, but fructose is very hazardous to our liver health. Especially if we consume a lot during our whole life. It can create fatty liver, fat around the waist, and even around your gut. So, in the end, modern fruits are not that healthy as we usually think.
Why are oranges not welcome in Ketonia?
You might have heard that orange is not welcome in the Keto world. The fruit itself might be rich in calcium, vitamins A, C, magnesium, potassium and so on… But!!! The content of sugar simply puts it in a list of unwanted ingredients on a Keto diet. Yes, the content of fructose is just way too high!
How about the peel?
Orange zest is a totally different story. It contains most of the attractive smell and it’s loaded with beneficial essential oils. The small quantity of the oil that strains out when we are cutting the orange peel gives the great aromatic sensation. The powerful flavour and fragrance that come from the oil have great benefits to our health. This dominant component is accountable to the remedial powers. The most notable effective elements in this oil are limonene and myrcene. Limonene is a particularly powerful antioxidant. It combats free radicals and reduces inflammation. It helps us fight various conditions. These compounds are recognised as types of monoterpenes that proved anti-tumour activities.
Choco-Orange Keto cake – solving the blues!
When I got this idea to solve the orange and chocolate combo blues, I wasn’t even dreaming it will turn out so good. I must warn you, it really wants your patience, but it’s not that difficult to prepare. Anything with grass-fed beef gelatine turns out great for us, so I am sure, even if you are a beginner, you will make the most wonderful Keto cake! Now, if you cannot find orange peel essential oil, you can just add orange zest.
Colour me orange
Nothing will give you nice orange colour and healthy nutrients like sea buckthorn. We already wrote 2 articles about them and we strongly invite you to try to find these berries. You can order them online in dried form, and then use in one million ways with all the benefits and beauty of their colour! In desserts, you can add a bit of turmeric to raspberry mash and this will give you orange colour.
Ready for Choco-Orange Keto creativity?
Choco-Orange Blues Keto cake
Ingredients
Base
- 100 g (1 stick) butter grass-fed
- 1 tbsp coconut oil cold pressed, (heaped tbsp)
- 100 g (3,5 oz) sesame seeds ground in a food processor or coffee grinder
- 4 tbsp coconut flour (heaped tbsp)
- 2 tbsp stevia or monk fruit blend sweetener add more if you like
- 1/2 tsp sea salt
- 2 tsp lemon or orange zest preferably powdered, dried
- 1/2 tsp Ceylon cinnamon
Chocolate cream
- 500 g Mascarpone
- 400 g sour cream higher fat content, ours was 30% mm
- 30 g (1 oz) grass-fed beef gelatine
- 400 ml warm water
- 3 tbsp organic cacao powder dark
- 4 tbsp stevia or monk fruit blend sweetener add more if you like
- 12 drops natural rum extract you can use 1 tbsp of real rum
- 1 tsp vanilla extract
- 1/4 tsp sea salt
Orange jello topping
- 400 ml warm water
- 2 tbsp stevia or monk fruit blend sweetener
- 100 ml (3,3 fl oz) lemon juice strained
- 12 drops orange peel essential oil organic (optional, see alternative in recipe notes)
- 10-15 drops natural orange flavouring sugar-free (optional)
- 30 g (1 oz) grass-fed beef gelatine
Instructions
- Using a coffee grinder or food processor, pulse the sesame seeds for 1-2 seconds and repeat until they are ground but not mashed. (see the video)
- Place the ground seeds in a mixing bowl and add 4 heaped tbsp coconut flour. Add the sweetener and lemon or orange zest. It would be good to use powdered, but if you cannot find such a product, use the freshly grated zest of lemon. Add Ceylon cinnamon and sea salt.
- Melt the butter and coconut oil over low temperature to unify. Pour this mixture over the dry ingredients and mix well. As you are mixing the coconut flour will absorb all the liquids and the base will look like a thick dough.
- Line the sides of 24 cm (9") cake pan with removable bottom with a stipe of parchment paper. You can grease the paper with some coconut oil to help it stick to the sides. Place the base mixture into the pan and press with your hands to create the cake base. (See the video)
- Leave the cake base in the refrigerator and start preparing your chocolate cream.
- Place 200 ml (1 cup) of warm water in a deep saucepan. Add the sweetener, cacao powder, flavourings (these are optional, you can also use any spice or flavouring you like.) Now add grass-fed beef gelatine and stir. Place the saucepan on a stove over medium temperature. Add vanilla extract and sea salt and another 200 ml (1 cup) water. Stir until it boils and then set aside to cool down a bit.
- Mix sour cream with mascarpone with an electric mixer to unify. Start adding the chocolate gelatine mixture. Try to add it bit by bit. Don't worry if it looks too liquid, the gelatine will set it nicely once it cools down. Place this mixture in the freezer for 10 minutes to cool down additionally.
- Pour the chocolate cream mixture on the cake base and place it in the freezer for 20 to 30 minutes.
- Start preparing the orange jello by placing warm water in a deep saucepan. Add the sweetener and flavourings. You can opt for the orange essential oil and flavouring as we did, or add turmeric and raspberry juice as a natural colouring. (see recipe notes). Now add gelatine and stir. bring the mixture to boil and set it aside. Transfer it to another metallic bowl to cool down quicker. When it's half-way cooled, add lemon juice.
- In the meantime, your chocolate cream layer will set and it will get firm. You can now pour the jello on top of it but make sure it's not too hot so that it doesn't melt the cream layer.
- Place the cake in the freezer for another 20-30 minutes to set.
- After the cake is set, you can remove the sides of the cake pan and peel off the parchment paper. (see the video)
- You can cut 20 nice slices out of this cake and enjoy it, as always, after your Keto meal, not in between the meals. Keep it in the refrigerator and always serve cold.
Notes
- 400ml water
- 2 tbsp stevia or monk fruit blend
- 50ml freshly squeezed raspberry juice
- 1/3 tsp turmeric
- 30 g (1 oz) grass-fed beef gelatine
- 100 ml ((3,3 fl oz) lemon juice
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