Chocolate Cake
Serves 10
Points per serving: 2½ (original points)
1 spray low-fat cooking spray
200 g muscavado sugar
1 small can prunes, in juice, 213g drained and pitted
50 g cocoa powder, unsweetened
1 teaspoon vanilla essence
150 ml skimmed milk
3 large eggs
50 g flour
2 tsp icing sugar, for dusting
1 heaped tsp cocoa powder, for dusting
Preheat oven to Gas Mark 4/180°C/350°F. Mist a 23 cm (9 inch) cake tin with spray
oil. Line base with greaseproof paper.
Place half the sugar in a blender with prunes, cocoa powder, vanilla extract
and milk. Blend for 15 - 20 seconds, until smooth.
Whisk eggs and remaining sugar with electric beaters until very light - about 6
minutes. Stir in chocolate mixture gently, using metal spoon. Sift in flour and
fold in gently.
Bake for 35 - 40 minutes, or until a skewer inserted into centre of the cake
comes out clean. Cool completely before turning out. The cake will shrink back
slightly as it cools.
Serve, dusted with icing sugar and cocoa powder.
Tip
The secret to this 'renovation' is using the prunes to create the texture and
moisture of indulgence. Using a metal spoon to fold in the flour prevents air
from being lost, though it must be done very gently.
Chocolate Cake
POINTS® Value: 3
Servings: 10
8 oz plain flour
2 oz cocoa powder
125 ml vegetable oil
10 level TBSP Tate & Lyle Splenda low Calorie Sweetener Granular
1 teaspoon coffee, mixed with 250 ml water and cooled
2 tablespoon vinegar
1 teaspoon bicarbonate of soda
1 teaspoon vanilla essence
Oven preheated to 180 º c.
Prep a large round baking dish with spray of oil and a dusting of flour
Stir together the vanilla, oil and coffee.
Mix the dry ingredients together.
Stir the oil mix into the dry ingredients until a smooth batter is formed.
Once its all mixed, throw in the vinegar, stir quickly (it will foam, this is good!), and pour swiftly into the baking dish.
Pop it in the oven fast, and bake for at least 30 mins, until a skewer comes out clean, or leave it a bit doughy if you like that kind of thing.
Chocolate Cake
Serves 8
Points per recipe: 21
Points per serving: 2½
frylight spray
75g plain flour
25g cocoa powder
3 medium eggs
1 tsp lemon juice
125g caster sugar
2 tbsp low calorie jam
180g extra light philadelphia
2 tbsp splenda
¼ tsp icing sugar
Line 2 x 8" sandwich tins with baking parchment and lightly spray the sides with frylight spray.
Preheat oven to Gas 4/350ºF/180ºC.
Sift the flour and cocoa powder into a bowl.
In another bowl, put the eggs, lemon juice and caster sugar. If whisking by hand, place over a saucepan of gently simmering water and beat with a baloon whisk until a firm yellow faom forms a thick trail when the whisk is lifted out. Or whisk with an electric beater without placing over the water.
Gently sprinkle the flour & cocoa powder over and fold in carefully using a metal spoon,taking care not to knock the air out. Divide between the 2 tins and bake in the oven for 17-20 mins until springy when pressed on top.
Cool on a rack for 5 mins, then turn out and remove the paper. Cool completely then spread one half with jam.
Beat the philly with the splenda and use to sandwich the cakes together. Dust the top with icing sugar to serve.
