CHOCOLATE BLIZZARD CAKE
23rd June 2020
FAT 116.15g PRO: 35.80g CHO: 15.37g Kcals: 1,250
Notes
This cake gives 6 good slices each one gives: Fat: 19.35g Pro: 5.96g Cho: 2.56g
Ingredients
- 50g Ground Almonds
- 90g Philadelphia Soft Cheese Full Fat
- 51g Double Cream
- 50g Coconut Powder
- 48g Raspberries, raw
- 15g Cocoa Bournville
- 100g Eggs, whole, raw
Instructions
- You will also need for the cake 2 tsp psyllium, husks 50mls water 2 drops white vinegar 1 tsp Barkat baking powder 20g
- Natvia sweetener, few drops vanilla extract. You will need for the topping 20g Natvia Icing sweetener
- Cake: Blend together 50mls water psyllium, coconut powder, ground almonds, baking powder, 5g cocoa, 20g Natvia, white vinegar, vanilla & eggs. place in a small (6-inch diam) silicone cake tin press in 6 raspberries.
- Bake in preheated oven 180c/Fan 160c/ Gas 4 for 12-15 mins
- Topping: Blend Philladelpia 20g Natvia, 10g Cocoa, 51g double cream. til light & fluffy Chill.
- When the cake is cold add topping and decorates with remaining raspberries.
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CLICK HERE FOR DISCOUNTS.