This recipe for low-fat Chocolate Chilli Cake seems too good to be true. Indulgent and almost guilt-free, what more could you ask for?
200g dark chocolate, melted
200g fat-free, Bulgarian yogurt
50ml vegetable oil
150g soft brown sugar (I used demerara)
100g ground almonds
10ml dried chilli flakes
30ml cocoa powder
50g dessicated coconut
4 large eggs
140g cake flour
10ml baking powder
100g dark chocolate
50ml reduced fat cream
Preheat the oven to 180C and grease and line a cake pan with baking paper.
Combine the melted chocolate, yogurt, vegetable oil, sugar, ground almonds, chilli flakes, coconut and cocoa powder in a food processor. Blend until smooth.
Add the eggs one by one whilst blending. Add the cake flour and baking powder, blend until well incorporated.
Pour the batter into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.
Melt the chocolate and pour in the cream, beat well. If it’s too thick add a bit of warmed milk and mix through.
The mixture might become lumpy, just microwave for 30 seconds until smooth.
Pour the ganache over the cake.
Recipe provided by Simply Delicious food blog.