Chocolate birthday cake - meal serving 2:1
Author: SGH (HCP)
INGREDIENTS:**
g Natvia sugar free icing (HCP added*)
g Sweetener, liquid, Hermesetas (HCP added*)
g Baking powder, carb free, Barkat (HCP added*)
g Eggs, chicken, whole, raw
g cocoa powder, Dr.Oetker (HCP added*)
g Lindt 90% (HCP added*)
g Oil, olive
g Flour, Self raising (Mcdougalls)
g Ground almonds, Tesco (HCP added*)
g Soya flour, wholefoods (HCP added*)
g Butter, unsalted
g Raspberries, raw
g Bananas, flesh only
Directions:
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.
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. Add in some liquid sweetener to the icing if needed.
Once the cakes have cooled, spread the icing between the 2 cakes, and top the cake with the remaining butter cream. Place the fresh (mashed) raspberries and sliced banana in between the 2 cakes, with the icing.
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: 29g
Protein: 8.3g
Carbs: 5.6g
Calories: 320
Nutrition Information (for entire recipe):
Carbohydrate:
67.77
Calories: 3850
Fat:
348.27
Protein:
99.61
Ratio:
2.08:1
Tags:
2:1 ratioSweetDessert
*HCP terms of use
**Allergens may be present, please check individual product and ingredient labels. If concerned about allergens please contact your healthcare professional
