WICKED CHOCOLATE CAKE
Symply Too Good Cook Books have a low calorie chocolate cake called Wicked Chocolate Cake. I have not made this one myself as yet but have been fortunate to try it and it was very good. Nutritional Info:. 161 cals. 3.0g fat. 0.7g sat fat. 2.5 protein. 32g carbs. 21.2g sugar.
Provided by Roxxy
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl completely dissolve the sugar and margerine in boiling water.
- Sift in the combined flour, bicarbonate of soda and cocoa powder.
- Mix using an electric beater for 1minute.
- Add egg whites and beat for another 30 seconds.
- Using a metal ringed cake tin (6 cup capacity) coated with cooking spray,
- pour in the cake mix.
- Bake in the oven at 180 degrees for approximately 30mins.
- Once the cake has cooled place all icing ingredients into a small mixing bowl and combine well.
- Spread icing evenly over top.
Nutrition Facts : Calories 136.6, Fat 0.4, Sodium 62.9, Carbohydrate 31.3, Fiber 0.8, Sugar 19.9, Protein 2.4
LORNA'S WICKED CHOCOLATE CAKE
This cake is very rich with a dark chocolate icing and a chocolate fudge filling. Sometimes it rises like a sponge cake, other times it doesn't. However, my most recent attempt sank and my friend described it as very much like real Sachertorte - so it really doesn't harm it one little bit! Apparently, this cake is best made a day ahead. I've no idea where Lorna got the recipe from.
Provided by Chef Hels
Categories Dessert
Time 3h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- For the cake:.
- Preheat the oven to gas mark 5/190degC/375degF.
- Grease and flour two 8 1/2 inch round sandwich tins and line the bottom of each with greaseproof paper (baking parchment?).
- Sift the flour, bicarbonate of soda and the two types of sugar into a bowl and make a well in the centre.
- place the water, cocoa powder and butter in a small saucepan and stir over a medium heat until the butter melts and the mixture is smooth- don't allow the mixture to boil though.
- Remove from the heat and stir in the vanilla.
- Add the vinegar to the cream and stir into the flour/sugar mixture.
- Add the cocoa mixture and eggs- there should be no more cake ingredients left- and whisk together until smooth.
- Divide the mixture equally between the two tins and bake for 20-25 minutes until until the cakes have risen and are firm but springy to the touch.
- Remove rom the tins& place on wire racks to cool.
- For the filling:.
- Put the chocolate& water into a small saucepan& melt over a low heat, stirring continuously, until smooth- set this mixture aside for a moment.
- Put the caster sugar, cream and butter into another saucepan& heat over a moderate heat for 4 to 5 minutes, stirring continuously until the spoon will leave a trail in the mixture.
- Remove from the heat& stir in the chocolate mixture and the vanilla.
- Allow to cool, stirring occasionally& then place in a fridge until cold.
- Sandwich the two cakes together with the filling and leave on a rack over a tray.
- To ice the cake:.
- Put the remaining chocolate in a small saucepan with the butter and the water.
- Heat, whilst stirring continuously, until the chocolate melts& the mixture becomes smooth and will coat the back of a spoon- do NOT overheat.
- Pour the icing over the top of the cake and then chill until set.
Nutrition Facts : Calories 570.4, Fat 32.3, SaturatedFat 19.8, Cholesterol 92.5, Sodium 85.8, Carbohydrate 72.8, Fiber 5.5, Sugar 44.8, Protein 7.7
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