Chocolate Mud Cake

Chocolate Mud Cake

  

Cocoa powder is a low-fat ingredient used to add richness to chocolaty desserts and snacks. Experiment with it in some of your favourite recipes.

Serves 12

Points per serving: 3½ (original points)

40 g cocoa powder

80 ml water, hot

150 g chocolate, plain, melted

250 g light brown sugar

100 g almonds, ground

150 g low-fat spread, melted

4 large egg(s), separated

6 tsp icing sugar, sifted

Preheat the oven to Gas Mark 3/170°C/325°F.Lightly spray a 20cm (8in)non-stick square cake tin with low-fat cooking spray.

Place the cocoa and hot water in a mixing bowl and stir well until cocoa has dissolved. Add the melted chocolate, sugar, almonds, melted low fat spread and egg yolks and beat well.

Whisk the egg whites with electric beaters until they form soft peaks then fold into the chocolate mixture using a metal spoon.

Transfer to prepared cake tin and cook for 1 hour 15 minutes, until springy to the touch. Carefully remove from the tin onto a cooling rack and allow to cool completely.

Mark into 12 squares then dust the tops with icing sugar.