SOFT CHOCOLATE CAKE
10th July 2020
FAT: 27.37g PRO: 4.84g CHO: 4.23g Kcals 283 Ratio: 3.02:1
Notes
These cakes are very light and soft, they almost melt in the mouth.
They can be served with extra cream if they need to be a pureed consistency.
If you prefer not to use a microwave, they can be cooked in a pre-heated oven 180c / fan 160c / gas 5 for approximately 8 – 10 minutes.
Good for snacks.
Each one has: Fat: 6.84g Pro: 1.21g Cho: 1.05g
Ingredients
- 10g Almond Flour Flurry Holland & Barrett
- 40g Cream, fresh, double
- 1g Cocoa Bournville
- 15g Eggs, whole, raw
- 3g Cornflour
Instructions
- You will also need 1/2 teasp liquid sweetener & 1/4 teaspBarkat baking powder
- Reserve 20g cream for serving
- Beat all remaining ingredients together
- Cook in 4 mini silicone moulds in microwave for 50 seconds
- Serve with the reserved cream 5g per cake. I whipped it but you could just pour it on
- These cakes are very light and soft and almost melt in the mouth but they could be served with some extra cream if they need to be pureed consistency
- If you would rather not use a microwave they cook ok in a pre-heated oven 180c/ Fan 160c/Gas 5 for approx 8-10 mins
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