Raspberry Topped Chocolate Scan Bran Cake

Raspberry Topped Chocolate Scan Bran Cake

prep 15 mins

cook 45 mins

total 60 mins

author slimming eats

yield 6 servings

This less than 100 calories a slice Raspberry Topped Chocolate Scan Bran Cake is the perfect treat with a cuppa.

Ingredients

· 5 Scan Bran (scandinavian crisp breads) - 5 syns

· 140g of Greek Yoghurt

· 1/4 cup of sukrin:1 (or another sweetener of choice)

· 1.5 tsps of baking powder - 0.5 syns

· 1 tsp of vanilla extract

· 2 large eggs

· 15g of unsweetened cocoa powder - 3 syns

· cooking oil spray

For the topping:

· 1/2 cup (8 tbs) of quark

· sweeten to taste with sukrin: 1

· 1/2 tsp of vanilla extract

· 4g of white chocolate, grated - 1 syn

· 4g of milk chocolate, grated - 1 syn

· fresh raspberries

Instructions

1. Preheat oven to 180c/350f (gas mark 4)

2. Add the scan bran and cocoa powder to a mini food processor or blender and grind till a fine powder.

3. Add to a bowl and mix in the baking powder.

4. In a separate bowl, combine the eggs, yoghurt, sukrin (sweetener) and vanilla extract

5. Add into the dry mix and mix until all is combine.

6. Pour into a 7inch round bake tin (spring form is best), greased with some cooking oil spray

7. Bake in the oven for 45 mins (a skewer entered into the centre should come out clear).

8. Remove from oven and allow to cool.

9. Mix the quark with the sukrin (sweetener) to sweeten and vanilla

10. Spread over the top of the cake once cooled, top with the fresh raspberries and grate over the top the milk and white chocolate.

11. Slice and enjoy!!