It is official: I love xylitol. It is a natural sweetener, looks and behaves exactly like sugar and it doesn't have this nasty after-taste that most sweeteners do. The only downside is that it is quite expensive but if you buy bigger amounts at a time, it's pretty economic. This pie doesn't contain any sugar, except for the 74% dark chocolate, I wouldn't say that it's completely diabetic but I would recommend this pice to people with diabetes in small amounts.
Ingredients for the crust:
- 10 dkgs of plain flour
- 10 dkgs of Graham flour
- 2 tablespoos of cocoa powder
- 10 dkgs of butter
- 10 dkgs of xylitol
- zest of one lemon
- 2 dls of milk
- 2 tablespoons of cocoa powder
- 10 dkgs of butter
- 20 dkgs of 74% dark chocolate
- 60 grs of xylitol
- one tablespoon of rum
- zest of one orange
- juice of half an orange
Mix the two types of flour together, rub the butter in it, add the cocoa powder, the xylitol and the zest of lemon. Start kneading it, if it wants to fall apart after kneading for a while, add a teaspoon of sour cream. When it's done, let the dough rest for a while. Then roll the dough out and place it into a fruitcake pan. Stick it with a fork a couple of times, and then bake it for 15 minutes at 190 deg Celsius in the oven. Meanwhile mix the xylitol, the orange juice, the zest of the lemon and the butter with the milk and wait until it starts boiling. Then add the cocoa powder gradually (it's better if you sift it) and then the chocolate. Stir it until the chocolate melts completely. Then get an egg whisk and whisk the cream until it cools down. Then pour the cream on top of the crust and put it in the fridge until the cream sets completely.
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