Squidgy Chocolate Cake

While browsing on a forum, I came across a Delia Smith recipe for a Chocolate Cake which uses NO flour. So thought ooooh this could work for a slimming world recipe if I substitute the caster sugar with splenda.

So I had a go and the below was the result. I must say it is rather yummy and tastes like a light chocolate brownie.

Definately one for all you cake fans to try.

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Squidgy Chocolate Cake

Slimming Eats Recipe

Serves 4

Extra Easy – 3.5 syns per serving or 2.5 syns when not using the sugar

Green – 3.5 syns per serving or 2.5 syns when not using the sugar

Original – 3.5 syns per serving or 2.5 syns when not using the sugar

Ingredients

6 large eggs separated

2/3 cup (150ml of a measuring jug) of Splenda *

4 teaspoons of sugar (4 syns) - optional, but I find it really improves the flavour

2 oz of cocoa powder (be sure to use real cocoa powder and not drinking chocolate etc) (9 syns)

1 teaspoon of vanilla essence

Frylight or Pam spray

* NOTE- I advise using  Splenda or another sucralose based sweetener suitable for baking. Avoid any aspartame based sweeteners as they don’t heat well and will leave a bitter taste.

Method

Preheat oven to 180c or 350f, spray a oven proof cake tin or loaf tin with Frylight or Pam Spray

Whisk the egg whites to the soft peak stage and set aside.

Place the egg yolks in another mixing bowl. Add the splenda and vanilla essence and whisk until smooth.

Add the cocoa powder into the egg yolk mixture and mix until smooth.  If it starts to get too stiff, add a little of the egg white mixture.

Carefully fold the egg whites into the chocolate mixture with a metal spoon, the mixture should be an even milky chocolate colour with little flecks of dark chocolate.

Pour the mixture into a standard cake/loaf tin.

Bake the cake for approx 25 minutes until springy. Remove it from the oven but leave it in the cake tin to cool.

The cake is lovely served with some fresh light cream and  fruit or one of the following toppings

Topping 1 (Optional) – 8 syns

4 level tablespoons of light cream cheese

1 teaspoon of cocoa powder

1 teaspoon of vanilla essence

sweetener (2 level teaspoons)

Topping 2 (Optional) - Syn Free (1 teaspoon of cocoa powder is only 0.5 syns, so divided into portions makes the syns negligible)

4 level tablespoons of Quark

1 teaspoon of cocoa powder

1 teaspoon of vanilla essence

sweetener (2 level teaspoons)

 

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This recipe can also be halved to make a smaller serving of cake. Syns will still be the same per serving, but it will serve 2 people instead of 4.

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  • Ally

    Hi – made the squidge last night – it rocks!!!! My daughter and I are both following extra easy and it was such a treat to have a huge piece of choccie cake – am hooked on this site – best thing since sliced bread – nimble of course!!!!!

  • Jo

    Can you use normal powder sweetner rather than splenda and how much would 1/2 cup be in tablespoons?

  • admin

    half a cup is about 120ml, 1 level tablespoon is about 15ml :)

  • Jan

    My son made this last night. It came out a bit bitter, not sure if he used enough sweetener. Lovely & chocolatey though. I reckon if he’d upped the sweetener it would have been perfect. My daughter (not doing SW) spread hers with chocolate spread and said it was gorgeous (well it would be wouldn’t it!) I’m going to make it again some day & serve it with chopped strawberries & squirty cream. also going to make trifle with it, with summer fruits, sugar free jelly & squirty cream. mmmmmm. Thanks for a great recipe!

  • sara

    Hi, like Jan I found this a little bitter. Im not ken on high cocoa content chocolate either :O(
    Def looked like a cake and smelt delicious, my hubby loved it (he wouldnt wait 4 it to cool).
    Can you suggest any way to tone down the bitterness.
    I was thinking of adding fudge options for an added 2 syns, and maybe vanilla essence??
    Just found the site and am ever so happy! My family wont know whats hit them at mealtimes this week x

  • admin

    you could try adding more sweetener, or try serving it with some fresh fruit and light squirty cream (which is what I do) and it is lovely.

  • http://whoopidooeatsomemore.blogspot.com Carmen

    Ohhhhhh yum! Thanks for this!

  • Bekki

    Just made it this morning, absolutely gorgeous & very moreish! Can’t wait to take it into class next time we have a taster session. I used a 3/4 cup of sweetener though to take away any bitterness – does this alter the syn value at all?

  • Abbie

    Hi,

    Halved the recipe and made 7 big cupcake sized cakes.
    Worked out at just over 1/2 a syn each, brill! x

  • Abbie

    and served with sliced banana and light squirty cream- delish for a SW cake!

  • http://www.facebook.com/profile.php?id=1058689636 Amanda Beck

    So am I right in thinking it is 14 syns for the whole cake plus extra for toppings?

  • http://www.facebook.com/profile.php?id=1058689636 Amanda Beck

    So am I right in thinking it is 14 sins for the whole cake plus extra for the toppings?

  • Anonymous

    13 syns for entire cake (without toppings), but 3.5 syns per serving when splitting the cake into 4 portions. You have to even out syns, because you can only have syns in multiples of 0.5, so for instance 0.5, 1, 1.5, 2 and so on.

  • Anonymous

    13 syns for entire cake (without toppings), but 3.5 syns per serving when splitting the cake into 4 portions. You have to even out syns, because you can only have syns in multiples of 0.5, so for instance 0.5, 1, 1.5, 2 and so on.

  • Anonymous

    Sounds yummy and cake is gluten free…yay!!!…..

  • Anonymous

    Sounds yummy AND the cake is gluten free…yay!!!…

  • http://www.facebook.com/profile.php?id=832877977 Susan Edgar

    Do you think you could make cupcakes instead of one big cake ??

  • Anonymous

    yes I am sure you can, let me know how they turn out

  • Susan basset

    I have got to try that… I havent missed chocolate as yet in 6 weeks but when I saw this recipe its got to be made  thanks!

  • Anonymous

    I tried this

    did I over beat cos when it came out it had collapsed in on itself!

  • http://www.facebook.com/people/Jill-Wray/1496314837 Jill Wray

    I have been making this cake by Delia fo rover 20 years now and its truly fab

  • http://www.facebook.com/profile.php?id=503170021 Claire Davies

    ETA – Double post, sorry.

  • http://www.facebook.com/profile.php?id=503170021 Claire Davies

    I made this today and it was far too bitter. It is definitely not a stand-alone type of cake, it needs a topping but it would still have been too bitter even if I’d have topped it with something. The texture was also very springy and sponge-like, which is to be expected from a cake that has no flour and uses so many eggs. I have no problem with the texture, but it’s not as dense as normal cake in case that’s what people are expecting.

    I will be making this again, but doubling the amount of sweetener used. 

    I cut my cake into squares and I did manage to discover it absorbs liquid very well, due to a split chocolate fudge brownie Options incident… I drizzled a teaspoon of agave nectar over a square and it was all absorbed, which got rid of the bitterness.

  • Anonymous

    I thought the texture was fine but I could taste the artificial sweetener even though I put less in.  I didn’t have any vanilla essence so do you think that would make a difference to the flavour?  Any advice on sweetners which aren’t rank would be good!

  • lesleycf

    i made this for the first time and it really is a squidgy chocolate cake, i used the bournville cocoa and splenda but i will b looking for a different sweetener, might check out the sweet n low website see what they have, i took it to a slimming world taster and it went down a treat, i tried the syn free topping as well, not bad but i think i’d prefer the other one, and maybe next time substitue the sugar for caster sugar and adjust the syns, because it is just that much sweeter, tesco golden caster sugar is 1 syn per 5g according to the sw website, i added the nutritional info and that’s what it told me.

  • lesleycf

    sweet n low isn’t as terrible as other sweeteners

  • Marcie Appleton

    i tried this recipe but i did half of everything but the one thing i forgot to halve was the cocoa powder! it was extremely chocolatey! i thought it was okay but it needed a little something but i just can’t figure it out! maybe it needs some flour or something? it might just be that i didn’t have any vanilla escence!

  • Any- recipeisworthatry

    This sounds good,I’m going o try & use pckt of highlights instead of coco then quark or fromaige Fraser for the topping. Thanks for recipe x