CHOCOLATE CHRISTMAS CAKE
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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