Chocolate cake using Dr. Oetker Baking Powder
Author: Louise (Caregiver)
INGREDIENTS:**
g Cream, fresh, double, including Jersey cream
g Natvia sugar free icing (HCP added*)
g Sweetener, liquid, Hermesetas (HCP added*)
g Dr. Oetker Baking Powder (HCP added*)
g Eggs, chicken, whole, raw
g cocoa powder, Dr.Oetker (HCP added*)
g Lindt 90% (HCP added*)
g Flour, Self raising (Mcdougalls)
g Ground almonds, Tesco (HCP added*)
g Soya flour, wholefoods (HCP added*)
g Butter, unsalted
g Oil, sunflower
Directions:
Due to a shortage in Barkat baking powder, I have used Dr. Oetker Baking Powder - this has impacted very little on the overall carbs content.
You will need 40g of the natvia icing mix.
Preheat the oven to 190C, fan 170, gas mark 5.
Reserve the butter, icing sugar and Lindt chocolate.
Mix together the cocoa, flour, almonds, soya and baking powder.
Mix in the egg, oil, liquid sweetener and beat well.
Combine the wet and dry ingredients and mix well.
Divide the mixture between 2 greased 7 inch sandwich tins and bake in pre heated oven for about 20 minutes.
Beat the butter, until light and creamy and then beat in the natvia icing sugar.
Once the cakes have cooled, spread the icing between the 2 cakes, and top the cake with the remaining butter cream.
Grate the chocolate to top the cake.
Use 0 carb glitter sprays to decorate the cake.
** You could melt the chocolate on top and use to make a pattern instead of grating it.
This recipes makes 12 SLICES. EACH SLICE IS 1 MEAL.
Each slice contains (12 slices):
Fat: 29.7g
Protein: 8g
Carbs: 3.7g
Calories: 317
2.5:1 RATIO
SERVE 5g DOUBLE CREAM (can be whipped) WITH EACH SLICE TO ACHIEVE 2.7:1 RATIO
Nutrition Information (for entire recipe):
Carbohydrate:
48.25
Calories: 4120
Fat:
388.67
Protein:
96.66
Ratio:
2.68:1
Tags:
Snack
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
