Lo Cal Decadent chocolate cake
Chef:
MummyPages Kitchen
Prep:
15 mins
Cook:
30 mins
A chocolate fix that won't hurt your waistline!
For the cake
6 large eggs, separated
65g cocoa powder
70g sweetener
2 tsp vanilla extract
1 tbsp water
For the frosting
125g quark
1 tsp salted caramel extract (or 2 tsp vanilla extract)
1 tbsp sweetener
To decorate, fresh raspberries
Heat the oven to 180°C. Using Frylight, grease then line a square baking tin.
Mix together the egg yolks, sweetener, cocoa powder and vanilla extract. If the batter is too thick, gradually add some water, tablespoon by tablespoon.
In a separate dish, whisk the egg whites until soft peaks are formed.
Add a spoonful of the whites to your chocolate mixture and gently fold it in. Gradually, keep adding the whites and gently fold them until well combined.
Pour into your cake mould and bake for 30 minutes. Remove from the tin and let cool completely.
Meanwhile, make the frosting. Mix all ingredients together until well combined. Refrigerate until ready to use, then spread on the cooled down cake. Cut into 16 squares and top with fresh raspberries.
Serves
16
Preparation Time
15 minutes
Cooking Time
30 minutes
Main ingredients
Dairy, Chocolate, Eggs
Recipe Type
Cakes & Baking, Healthy, Low Calorie
Special Info
Gluten free, Nut free
Level of Difficulty
Easy
