Rich Chocolate Cake

I expect we have all heard of beetroot being used in chocolate cake, although I have to say – it is one thing I haven’t yet tried until today. I had some beets in my fridge that really needed to be used up, and rather than roast them up as I usually do, I decided to just steam them so I could have a go at my own Slimming World friendly version of a Rich Chocolate Cake. The result was amazing, the beetroot has an amazing effect of keeping it moist too. I used maple syrup as my sweetener here, as I tend to avoid artificial ones, mainly because I really dislike the taste they give, but if you want to sub with sweetener to bring the syns down, then go ahead. However, I can’t guarantee the taste will be the same. Do please leave a comment though to let me know how it worked it you do sub the maple syrup. The chocolate drizzle on top is totally up to you, if you want to make it more decadent for a few extra syns it is totally worth it, but without it will still be delicious served with some quark and fresh raspberries or strawberries.

This recipe is Gluten Free,  Dairy Free, Slimming World (SP), Vegetarian and Weight Watchers friendly

Slimming Eats Recipe

Extra Easy – 1 HEb and 6 syns per serving

Green – 1 HEb and 6 syns per serving

Original – 1 HEb and 6 syns per serving

SP friendly – 1 HEb and 6 syns per serving

Gluten Free – be sure to source gluten free oats

Dairy Free – omit chocolate chips (or use a dairy free option)

NOTES: Deduct 2 syns from a serving if not using the chocolate drizzle.

Also if you don’t want to use a healthy extra choice on these, pour the mix into 6 muffin cases and divide the melted chocolate between the 6 muffins and 1 muffin will be 3.5 syns

Rich Chocolate Cake

 

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Author: Slimming Eats

Serves: 2

Ingredients

• ½ cup of oats (2 x HEb) - can use gluten free
• ½ cup of pureed beets (I will give instructions below on how to make this)
• 2 tablespoons (10g) of 100% cocoa powder (2 syns)
• 2 tablespoons of maple syrup (5 syns)
• 1 tsp of baking powder
• ½ tsp of baking soda (0.5 syns for both of these)
• 1 tsp of vanilla extract
• pinch of salt
• 3 eggs
• Spray oil
• 15g of semi sweet chocolate chips (4 syns) - omit for dairy free

Method

1. Wash beets, add to a steamer saucepan above water and steam for about 30 mins,until a fork pierces them easily.
2. Allow to cool and then you can easily scrap the skins off. About 175g in weight of the cooked beets will make ½ cup of pureed beets, the rest you can chill and add to salads etc.
3. Preheat oven to 180c or 350f (gas mark 4)
4. Place the 175g of steamed beets into a blender and blend till smooth. Set aside
5. Place the oats in a blender or food processor and do a couple of pulses of the blade.
6. Add this to a bowl with the baking powder, baking soda, salt and cocoa powder. Mix to combine.
7. Add the eggs, ½ cup of pureed beets, vanilla extract and maple syrup and whisk until you have a smooth batter.
8. Pour into two small oven proof dishes greased with some spray oil and bake for 30 mins, until a skewer entered into the centre comes out clean.
9. Remove from oven and add chocolate chips to a bowl. Heat at 10 secs intervals stirring each time until chocolate is melted and drizzle over the top of the cakes.
10. Serve with fruit of your choice. I had raspberries and it was delicious!!

Notes

Syn value of cocoa powder can vary from brand to brand. The three brands I use are 100% cocoa powder (not Dutch Processed) and are 1 tbs for 20 calories (1 syn).

You should always double check the syn values of items which are synned, as brands can differ.

3.5.3229

The recipe above has been calculated for Slimming World, however for those of you following the Weight Watchers plan or another calorie controlled type diet. Below is the approx nutritional information: