Ingredients:
·
125
ml milk
·
50g
dark chocolate (I used Menier brand)
·
40
g soy flour
·
50
g ground almond
·
50g
cocoa
·
1
egg
·
70ml
sunflower oil
·
120
ml soured cream
·
Equivalent
of 130g sugar (I used powdered xylitol)
·
½
tsp. baking powder
·
½
tsp. bicarbonate soda
·
1
tsp. vanilla extract
·
300g
fresh fruits (blueberries, raspberries, blackberries or blackcurrants)
·
23g
sachet of sugar free raspberry or strawberry jelly
Preparation:
·
Preheat
oven to 160C and line spring form tin with baking paper.
·
Heat
up the milk and add the chocolate. Stir until dissolved and set aside to cool
down.
·
Sieve
soya flour, cocoa, baking powder and bicarbonate soda into the bowl. Add ground almond and mix all together.
·
Using
electric mixer beat the egg until light and creamy. Add sweetener and continue
beating. Pour in oil, soured cream and vanilla extract and beat for further few
minutes. Add milk and chocolate
mixture and beat until well combined.
·
Fold
in flour mixed with cocoa and ground almond.
·
Pour
the batter into the tin and bake for about 30-35 minutes . Check with a skewer
if the cake is baked (the skewer should come out clean). Let it cool down.
·
Dissolve
23g jelly sachet in 850ml hot water (you need less water than in instructions on
the package). Cool it down and refrigerate until jelly just starts to set (if the
jelly is too runny it will get soaked into the cake).
·
Place
the fruits on the cake and pour the jelly over it. Refrigerate until jelly get
set.
Enjoy
:)
Carbohydrates
and Calories:
Whole Cake
|
1 piece
|
|
Carbohydrates
|
68g
|
5.6g
|
Calories
|
2121
|
176
|
No comments:
Post a Comment