Name: CHOCOLATE CHRISTMAS CAKE
Cuisine: Classical/Special occasions
Ingredients: 30g Butter; 75g Almond flour flurry – HOLLAND & BARRETT; 5g Cocoa – BOURNVILLE; 75g Eggs; 37g Raspberries; 75g Mascarpone – MORRISONS; 4g Psyllium husk – TELEPHONE BRAND SAT-ISABGOL; You will also need 2g BARKAT baking powder, 30g water with 1g white vinegar and 20g sweetener – NATVIA, TRUVIA or SUKRIN powder or granules and a few drops of vanilla extract.

CHOCOLATE CHRISTMAS CAKE

13th July 2020

by matthew

Cuisine Classical/Special occasions

Category Classical & MKD Recipes

FAT: 104.73g PRO: 31.16g CHO: 11.36g Kcals: 1,113 Ratio: 2.46:1

Notes

This will keep in the fridge for 3 days. You can make the cake ahead and freeze without the topping! I used frozen raspberries (defrosted), you could use other fruits but would need to recalculate. I cooked in a 7-inch ring mould which made it easy to slice into 10 portions. Each Portion values are: Fat: 10.47g Pro: 3.11g Cho: 1.13g

Ingredients

30g Butter
75g Almond flour flurry – HOLLAND & BARRETT
5g Cocoa – BOURNVILLE
75g Eggs
37g Raspberries
75g Mascarpone – MORRISONS
4g Psyllium husk – TELEPHONE BRAND SAT-ISABGOL
You will also need 2g BARKAT baking powder, 30g water with 1g white vinegar and 20g sweetener – NATVIA, TRUVIA or SUKRIN powder or granules and a few drops of vanilla extract.

Instructions

Pre heat oven to 180c / fan 160c / gas 4.
Reserve the mascarpone for the topping, chop the raspberries and keep to one side.
Blend ALL remaining ingredients with a hand mixer until the mixture is light and fluff; gently stir in the chopped raspberries.
Place in a small cake tin (shape of your choice) and cook for approximately 15 -20 minutes until risen and firm.
When it is cold and ready to serve beat the mascarpone until smooth, you can flavour it if you like but it has a lovely taste of its own. Spread over the top of the cake and decorate with appropriate Christmas figures and a light dusting of cocoa powder

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CHOCOLATE CHRISTMAS CAKE