Questions for Lisa Yockelson: Low Sugar Chocolate Desserts
Lisa Yockelson has graciously been our guest expert this week on all things baking and chocolate. She is the author of many baking books, including the wonderfully rich and detailed ChocolateChocolate – an encyclopedic collection of recipes, tips, and techniques to enable your chocolate addiction.
Today we have the last two reader questions for Lisa and they both are on guilt-free chocolate indulgence!
Q: Any suggestions for super-low-sugar chocolate desserts? I love the taste of chocolate but try to keep my sugar intake to a minimum. Thanks!
A: One of my favorite chocolate desserts that uses a lower (emphasis is on LOWER, but, unfortunately, not super-low) amount of sugar is a flourless (or almost flourless) chocolate cake. Typically, this type of dessert takes and builds its intensity on a not-at-all-shy-amount of good bittersweet chocolate. In CHOCOLATECHOCOLATE there are several permutations of this type of cake, using in the neighborhood of 2/3 cup superfine sugar for an 8 1/2 to 9-inch cake, creating 8 servings (more if the portions are cut smaller). The bonus is that this cake is a breeze to put together and is wonderful served plain (unfrosted), but a little vanilla-stroked whipped cream as a poufy accompaniment is a terribly good foil to the brilliancy of the chocolate.
(Image credits: ChocolateChocolate cover photo and author photo both by Ben Fink. Cover design by Vertigo Design, NYC.)