Low Syn Squidgy Chocolate Brownie Cake

Low Syn Squidgy Chocolate Brownie Cake

prep 15 mins

cook 35 mins

total 50 mins

author shevy (slimming eats)

yield 6 servings

This recipe is gluten free, vegetarian, Slimming World and Weight Watchers friendly

·      Extra Easy - 2.5 syns per serving

·      Green/Vegetarian - 2 syns per serving 

·      Original/SP - 2.5 syns per serving

·      WW Smart Points - 4

Ingredients

·      6 large eggs, whites separated from the yolks

·      1/2 cup/8 tbs of sukrin (or another sweetener of choice) - 4 syns

·      5 tbs (25g) of cocoa powder (be sure to use 100% pure cocoa powder and not drinking chocolate etc) - 5 syns

·      3 tbs of almond of cashew milk - 0.5 syns

·      1 teaspoon of vanilla essence

·      spray oil

Choose from the following frostings below:

Vanilla Frosting

·      1 cup (240ml) of fat free cottage cheese

·      1 tsp of vanilla extract

·      2 tbs of sukrin: 1 (or other sweetener of choice) - 1 syn

·      1 tbs of chocolate sprinkles - 2.5 syns

Chocolate Frosting

·      1 cup (240ml) of fat free cottage cheese

·      1 tsp of vanilla extract

·      2 tbs of sukrin: 1 (or other sweetener of choice) - 1 syn

·      2 tsp of Sweet Freedom Choc Shot - 1 syn

·      1 tbs of chocolate sprinkles - 2.5 syns

Instructions

1.   Preheat oven to 180c or 350f

2.   Line a cake tin with parchment paper and then grease with spray oil just to prevent the cake form sticking (I use a 8 inch square cake tin)

3.   Whisk the egg whites to the soft peak stage. (you should be able to tip bowl upside down with the mixture staying in place)

4.   Add the vanilla and sukrin:1 and whisk until mixture appears velvety. 

5.   Place the egg yolks in another mixing bowl. 

6.   Add the cocoa powder and cashew (or almond milk) into the egg yolk mixture and mix until a smooth chocolatey paste.

7.   Carefully fold the egg whites into the chocolate mixture with a metal spoon, the mixture should be an even milky chocolate colour.

8.   Pour the mixture into the cake tin

9.   Bake the cake for approx 35 minutes until springy and a skewer entered in the centre comes out clean.

10. Remove it from the oven but leave it in the cake tin to cool.

11. For the topping, add the ingredients for your choice of topping to a blender and blend till smooth.

12. Spread over the top of the cake, sprinkle with the sprinkles and then slice.

13. Enjoy

Source http://www.slimmingeats.com

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