chocolate cake

Ingrediants:

200g of sugar
200g of butter
200g of self  raising flour
coco powder
3 eggs

I cream the eggs, butter and sugar together. Once creamed i add the flour and coco powder (it depends how chocolatey  you want it to how much you add). mix together and then transfer to a cake tin.

cook at about 200 degrees untill cooked.

a take on Ferrero Rocher

I love ferrero rochers and this cheat version is great.

I used 200g of milk chocolate and 10 ryvita.

It made 36 and works at of 2 syns each

chocolate orange cake

I have a taster night in group tomorrow so I've made the following case:

Ingredients

• 4 eggs, separated
• 50g caster sugar
• 5 tbsp artificial sweetener
• 150g self raising flour
• 1 tsp baking powder
• 2 tbsp finely grated orange zest
• Juice of 2 oranges
• 120g Kraft chocolate Philadelphia
• Tin of mandarin oranges (drained of syrup)

Method

1. Preheat the oven to 190°C/170°C Fan/Gas 5. Line a cake tin with non-stick baking parchment, approximately 24cm x 17cm.
2. Place the egg yolks, caster sugar, sweetener, self raising flour, baking powder, orange zest and juice in a bowl and whisk until thick and pale.
3. In a separate bowl, whisk the egg whites until softly peaked then fold them into the egg yolk mixture. Spoon this mixture into the prepared cake tin and cook in the oven for 25-30 minutes or until the cake has risen and is firm to touch. Leave to cool.
4. Warm the chocolate Philadelphia in the microwave for a few seconds, then turn the cake upside down, remove the baking parchment and spread the chocolate Philadelphia over the top.
5. Cut into 24 pieces and place a mandarin orange segment on the top of each square.

chocolate torte

I made this for desert yesterday and it was yummy.

It's really easy to make. I didn't put the brandy in as I don't like alcohol. 

Ingredients

• 3 level tbsp plain flour
• 50g ground almonds
• 75g plain chocolate
• 50g cocoa
• 6 tbsp granulated artificial sweetener
• 3 egg yolks
• 1 tbsp brandy
• 4 egg whites
• ½ tsp cream of tartar
• ½ tsp icing sugar
• Fat free natural fromage frais and fruit wedges to serve (optional)

Method

1. Preheat the oven to 190°C/170°C Fan/Gas Mark 5. Lightly grease an 20cm/8in springform cake tin and line the base with greaseproof paper.
2. Sift the flour into a bowl, add the almonds and mix.
3. Finely chop the chocolate, place in another bowl with the cocoa, sweetener and 150ml boiling water and mix well. Then whisk in the egg yolks and brandy.
4. In a third bowl, whisk together the egg whites and cream of tartar until stiff, then fold in the flour mixture. Using a metal spoon fold a quarter of this into the chocolate mixture and then gently fold in the rest. Spoon the torte mixture into the prepared cake tin, level the surface and bake for 35-40 minutes.
5. Remove from the oven and leave to cool for about 10 minutes; the torte will sink on cooling. Loosen the edges with a knife, carefully remove the paper and transfer to a serving plate. Lightly dust with icing sugar and serve cut into wedges with very low fat natural fromage frais and fresh fruit wedges.

Tip: Store the torte in an airtight container to retain freshness and it will last for up to one week.