Easter Egg Choccy Cake

Cake

• 40g WPI in Chocolate
• 45g Earth Protein in Chocolate
• 75g Self-raising flour
• 75g Egg whites
• 15g Light butter (25%)
• 250g Yogurt
• 60ml Skim milk
• 5g Natvia sweetener
• 10g Baking powder
• 5g Baking soda

Ganache Icing

• 40g Milk chocolate
• 30ml Plant milk
• 150g Cut up mini Easter eggs

Cake

1. Step 1: Whisk egg whites in a bowl, stir in yogurt, melted butter and yogurt.
2. Step 2: Mix in protein powder, flour, baking soda, baking powder and sweetener.
3. Step 3: Pour the mixture into a lined baking tin.
4. Step 4: Bake for 20 - 25 mins at 180 degrees.
5. Step 5: Allow cooling before icing.

Ganache Icing

1. Step 1: Warm milk until it starts to bubble.
2. Step 2: Add finely cut up chocolate and whisk until thickens.
3. Step 3: Pour over cooled cake and freeze until just firm.
4. Step 4: Cut up mini eggs and place them on top of the cake.