Moist Chocolate Cake

Moist Chocolate Cake

low fat cooking spray
50g (1.75oz) dark chocolate (70% cocoa solids)
100g (3.5oz) cocoa powder
100g (3.5oz) polyunsaturated margerine
4 medium eggs
100g (3.5oz) caster sugar
2 drops vanilla essence
50g (1.75oz) plain flour
25g (1oz) ground almonds
icing sugar or cocoa powder, to dust

1. Preheat oven to gas mark 3/170 C. Spray and 18cm (7inch) cake tin with low fat cooking spray.
2. In a large bowl heat the chocolate, cocoa, margerine and 100ml (3.5fl oz) water together over a pan of simmering water but do not stir. When they are all melted, stir gently together and remove from heat.
3. Meanwhile, with an electric whisk or in a food processor with whick attachment, whisk together the eggs, sugar and vanilla for at least 2 mins until very light and fluffy.
4. Using a metal spoon, gently fold the creamed mixture into the chocolate mixture. Then very gently fold in the flour and almonds, trying not to lose any of the air in the mixture. Pour into the prepared tin and bake for 20 mins.
5. Remove from tin and place on a cooling rack. To serve, dust with icing sugar or cocoa powder.

Serves 10
Points: 4.5 per serving