Semolina Chocolate
Cake
Core points per recipe: 4 (original points)
30g Spenda
1 small can of prunes in juice – 213g drained and pitted
50g Cocoa powder
1 teaspoon Vanilla essence
150ml skimmed milk
3 large eggs
50g semolina
Preheat oven to Gas Mark 4/180°C/350°F.
Mist a 23cm (9”) tin with spray oil. Line base with greaseproof (I prefer baking parchment)
Place half the sugar in a blender with prunes, cocoa powder, vanilla extract and milk. Blend for about 15-20 secs until smooth.
Whisk eggs and remaining sugar with electric beaters until very light – about 6 mins. Stir in chocolate mixture gently using a metal spoon. Fold in semolina. Pour into tin.
Bake for about 40 mins or until a skewer comes out clean.
Cool completely before turning out (it will fall apart otherwise!!) the cake will shrink back slightly as it cools.
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