Easter Egg Choccy Cake
Makes: 12 servesCalories: 151Difficulty Level: ModeratePreparation time: 15 minutesCook time: 25 minutesTotal time: 40 minutes
Ingredients
Cake
- 40g Bulk Nutrients WPI in Chocolate
- 45g Bulk Nutrients 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
Instructions
Cake
- Step 1: Whisk egg whites in a bowl, stir in yogurt, melted butter and yogurt.
- Step 2: Mix in protein powder, flour, baking soda, baking powder and sweetener.
- Step 3: Pour the mixture into a lined baking tin.
- Step 4: Bake for 20 - 25 mins at 180 degrees.
- Step 5: Allow cooling before icing.
Ganache Icing
- Step 1: Warm milk until it starts to bubble.
- Step 2: Add finely cut up chocolate and whisk until thickens.
- Step 3: Pour over cooled cake and freeze until just firm.
- Step 4: Cut up mini eggs and place them on top of the cake.
Nutrition
EASTER EGG CHOCCY CAKE NUTRITION PANEL | ||
---|---|---|
Average Quantity Per Serving | ||
Energy (kJ) | 631 | |
Protein (g) | 9 | |
Fat (g) | 6.2 | |
Carbohydrates (g) | 14.8 |
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