Toffee Banana Chocolate Cake

Slimming Eats Recipe

Serves 4

Green – 4 syns per serving

Extra Easy – 4 syns per serving

Original – 4 syns per serving

Ingredients

2 weetabix (6.5 syns)

30g of unsweetened cocoa powder (4.5 syns)

5 tablespoons of splenda

3 eggs

1 teaspoon of vanilla essence

1 teaspoon of baking powder (0.5 syns)

buttery Frylight/Pam spray

For the topping:

8 tablespoons of quark

2 teaspoons of splenda

1  teaspoon of vanilla essence

2  bananas, sliced

6 teaspoons of white sugar (4.5 syns)

6 teaspoons  of water

Method

Preheat oven to 200c of 400f

Add 80ml of hot water to a cup and mix in the cocoa powder, allow too cool slightly.

Break the weetabix into a large bowl  and mix in the baking powder.

Pour in the cocoa mixture and allow to soak until softened.

Separate the yolks from the eggs, then set the whites aside.

Whisk the egg yolks with the vanilla essence and mix into the weetabix cocoa powder mixture.

Whisk the egg whites until stiff (meringue peaks) and add the sweetener, whisking as you do so.

Fold the egg whites into the weetabix mixture and stir until the mixture becomes a light brown colour, with little flecks of chocolate.

Spray a small square oven proof dish with the buttery Frylight/Pam spray and pour in the cake mixture.

Bake in the oven for approx 30-40mins until a toothpick entered into the centre comes out clean.

Leave to cool, then score into 4 equal size pieces.

For the topping

Mix the quark, with the sweetener and vanilla essence and spread on the top of 2 slices of cake.

Slice the banana and lay on top of the quark mixture.

In a small saucepan, add the sugar and water and a spray of buttery Frylight/Pam, continuously stir over a high heat until the sugar mixture begins to go a light golden colour, remove from heat and drizzle the toffee sauce over the top of the cake.

You need to do it quickly, because as soon as it cools it will set.

Enjoy!

Filed under: 2+ syns, banana, chocolate, desserts and cakes, eggs, Extra Easy, Green, Original