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POINTS® value: 2.5
serves 10 cook time 35 mins
prep time 20 mins level moderate
INSTRUCTIONS
1 spray low-fat cooking spray
200 g muscavado sugar
1 small can prunes, in juice, 213g drained and pitted
50 g cocoa powder, unsweetened
1 teaspoon vanilla essence
150 ml skimmed milk
3 large egg(s)
50 g flour
2 teaspoon icing sugar, for dusting
1 heaped teaspoon cocoa powder, for dusting
Preheat oven to Gas Mark 4/180°C/350°F. Mist a 23 cm (9 inch) cake tin with spray oil. Line base with greaseproof paper.
Place half the sugar in a blender with prunes, cocoa powder, vanilla extract and milk. Blend for 15 - 20 seconds, until smooth.
Whisk eggs and remaining sugar with electric beaters until very light - about 6 minutes. Stir in chocolate mixture gently, using metal spoon. Sift in flour and fold in gently.
Bake for 35 - 40 minutes, or until a skewer inserted into centre of the cake comes out clean. Cool completely before turning out. The cake will shrink back slightly as it cools.
Serve, dusted with icing sugar and cocoa powder
Chocolate Mud Cake
POINTS® value: 5.5
serves = 12 cook time =75mins
prep time =10 mins level = moderate
INSTRUCTIONS
40 g cocoa powder
80 ml water, hot
150 g chocolate, plain, melted
250 g light brown sugar
100 g almonds, ground
150 g low-fat spread, melted
4 large egg(s), separated
6 teaspoon icing sugar, sifted
Preheat the oven to Gas Mark 3/170°C/325°F.Lightly spray a 20cm (8in)non-stick square cake tin with low-fat cooking spray.
Place the cocoa and hot water in a mixing bowl and stir well until cocoa has dissolved. Add the melted chocolate, sugar, almonds, melted low fat spread and egg yolks and beat well.
Whisk the egg whites with electric beaters until they form soft peaks then fold into the chocolate mixture using a metal spoon.
Transfer to prepared cake tin and cook for 1 hour 15 minutes, until springy to the touch. Carefully remove from the tin onto a cooling rack and allow to cool completely.
Mark into 12 squares then dust the tops with icing sugar.
Chocolate-Raspberry Heart Cake
POINTS® value: 3.5 cook time =35mins
serves 10 level moderate
prep time = 25mins
INSTRUCTIONS
250 g Betty Crocker Devil's Food Cake Mix, pack unprepared
125 ml water, (4floz)
2 portion egg white, or 1 sachet egg white powder
160 g jam, raspberry, approx 8 tbsp, seedless and reduced sugar
100 g Green & Black Organic 70% Dark Chocolate, (3½oz)
50 g raspberries, (1¾ oz) fresh
Preheat oven to Gas Mark 4 / 180ºC / 160ºC fan / 350ºF. Line a 20cm/8in heart shaped tin or a 20cm/8in round cake tin with baking parchment.
In a large bowl mix the cake mix, water, egg whites (or egg white powder) and 2 tbsp of the jam with an electric mixer for about 2 minutes until smooth. If you are using seeded jam the seeds will still be visible. Pour into prepared pan and bake for about 30 mins until a skewer inserted in middles comes out clean. Invert onto a wire rack, removing any parchment and cool completely.
Meanwhile, melt the chocolate in a double pan or a heatproof basin over a pan of simmering water; allow to cool for 1 min, then stir in remaining jam. Spread the frosting over the cake and outline the perimeter with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)
This cake is very rich so would easily double as a dessert for a dinner party. Powdered egg whites are a great store cupboard product and you don’t waste the yolks. We used egg white powder in this recipe for ease, but 2 fresh egg whites could be substituted instead, remembering to reduce the water slightly to compensate.
Double Chocolate Cheesecake
POINTS® value: 5
serves 8 cook time = o mins
prep time= 150 mins level = moderate
INSTRUCTIONS
50 g butter, (1 3/4oz)
6 portion low-fat digestive(s), crushed
1 sachet gelatine, (powdered), use 1 1/2 tbsp
100 ml water, (just-boiled)
300 g low-fat soft cheese, (10 1/2oz)
300 g very low-fat plain yogurt, (10 1/2oz)
2 teaspoon vanilla essence
4 tablespoon artificial sweetener, powdered
2 heaped teaspoon cocoa powder,
To decorate:
75 g chocolate, white, broken into pieces
1 heaped teaspoon cocoa powder
Line a 20cm (8 inch) non-stick loose-based cake tin with non-stick baking parchment or greaseproof paper.
Melt the butter over a low heat and stir in the biscuit crumbs. Tip them into the cake tin, pressing them evenly over the base. Chill for about 20 minutes.
Meanwhile, sprinkle the gelatine into a small jug containing the just-boiled water, stirring well. Allow to dissolve for 4-5 minutes to give a clear liquid.
In a large bowl, beat the cheese to soften it, then mix in the yogurt, vanilla and chocolate extracts and sweetener. Dissolve the cocoa powder in 2-3 tbsp hot water, stirring until smooth. Add to the cheese mixture. Taste the mixture, adding more powdered sweetener if needed.
Stir the cooled gelatine liquid into the cheese mixture, making sure that it is thoroughly incorporated. Tip the mixture over the biscuit base and leave to set for about 2 hours.
When ready to serve, carefully remove the cheesecake from the tin and peel away the lining paper. To decorate, melt the white chocolate in a heatproof bowl, positioned over a pan of simmering water. Fill a spoon with the melted chocolate and drizzle it over the surface of the set cheesecake. Cut into slices, then serve, sprinkled with cocoa powder.
If the gelatine sets before you add it to the cheese mixture, melt it by putting the jug into a saucepan of hot water, though you must make sure that the gelatine liquid is quite cool before you add it to the mixture.
If you can get hold of Chocolate Extract, you can add 2 tsp as well as the vanilla essence.
Chocolate Goo Pudding
(portions not that big but a great taste)
POINTS® value: 4.5 cook time 10 mins
serves 6 level - easy
prep time = 20 mins
INSTRUCTIONS
100 g chocolate, (3 1/2oz), broken into pieces
2 heaped tablespoon honey, clear, or golden syrup
2 heaped teaspoon cocoa powder
2 level teaspoon cornflour
200 ml water, (7fl oz)
For the Topping:
2 large egg(s)
60 g muscavado sugar, (2oz)
2 heaped teaspoon cocoa powder
2 teaspoon icing sugar
Preheat the oven to 190°C / fan oven 170°C / Gas Mark 5.
Put the chocolate pieces, honey or syrup, cocoa powder, cornflour and water into a small saucepan. Heat gently, stirring constantly, until the sauce is thick and smooth. Share between the 6 ramekins or heatproof glasses.
In a large bowl, whisk the eggs and sugar together using a hand-held electric whisk until pale, thick and very airy. This will take 4-5 minutes. Sift in the cocoa powder and fold in using a large metal spoon, so that the air is not lost.
Share the topping between the dishes. Stand them on a baking tray and bake for 8-10 minutes. Remove from the oven, sprinkle with icing sugar and serve immediately.
Use light soft brown sugar instead of muscovado, if you prefer
Chocolate-Raspberry Heart Cake
POINTS® value: 3.5
serves 10 cook time = 35 mins
prep time 25mins level = moderate
INSTRUCTIONS
250 g Betty Crocker Devil's Food Cake Mix, pack unprepared
125 ml water, (4floz)
2 portion egg white, or 1 sachet egg white powder
160 g jam, raspberry, approx 8 tbsp, seedless and reduced sugar
100 g Green & Black Organic 70% Dark Chocolate, (3½oz)
50 g raspberries, (1¾ oz) fresh
Preheat oven to Gas Mark 4 / 180ºC / 160ºC fan / 350ºF. Line a 20cm/8in heart shaped tin or a 20cm/8in round cake tin with baking parchment.
In a large bowl mix the cake mix, water, egg whites (or egg white powder) and 2 tbsp of the jam with an electric mixer for about 2 minutes until smooth. If you are using seeded jam the seeds will still be visible. Pour into prepared pan and bake for about 30 mins until a skewer inserted in middles comes out clean. Invert onto a wire rack, removing any parchment and cool completely.
Meanwhile, melt the chocolate in a double pan or a heatproof basin over a pan of simmering water; allow to cool for 1 min, then stir in remaining jam. Spread the frosting over the cake and outline the perimeter with raspberries. (Note: If chocolate mixture stiffens while frosting cake, microwave for 30 seconds to soften.)
This cake is very rich so would easily double as a dessert for a dinner party. Powdered egg whites are a great store cupboard product and you don’t waste the yolks. We used egg white powder in this recipe for ease, but 2 fresh egg whites could be substituted instead, remembering to reduce the water slightly to compensate.
Chocolate Macaroons
POINTS® value: 1
serves 16 cook time 20 mins
prep time 10 mins level = moderate
INSTRUCTIONS
2 portion egg white
50 g almonds, ground
175 g caster sugar
25 g rice, cooked, brown or wild, ground, or semolina
50 g cocoa powder
1/8 teaspoon vanilla essence, or almond
Preheat the oven to Gas Mark 2/150ºC/300ºF. Line two baking trays with baking parchment or greaseproof paper.
Whisk the egg whites in a clean, grease-free bowl, until they are stiff and dry. Fold in the ground almonds, sugar, rice or semolina, cocoa powder and almond essence.
Spoon 8 teaspoonfuls of the mixture on to each lined tray. Smooth with the back of a spoon, to form circles.
Bake for 20 minutes. Leave to cool on the baking tray before lifting on to a wire rack.
POINTS® value: 3
serves 8 cook time- 30 mins
prep time 15 mins level moderate
INSTRUCTIONS
1 spray low-fat cooking spray
4 level tablespoon flour, sifted
4 portion egg white, large
75 g caster sugar
2 large egg(s), separated
2 tablespoon polyunsaturated margarine
125 g half-fat creme fraiche
40 g cocoa powder
Heat oven to Gas Mark 5/375°F/190°C. Coat a 1.2 l ( 2 pint ) souffle dish with cooking spray; coat with 2 tablespoons flour.
With mixer on medium, beat all the egg whites until very soft peaks form; slowly add sugar, 1 tablespoon at a time, until incorporated and eggs are stiff and glossy.
In a small pot over medium heat melt butter; whisk in remaining flour to combine. Slowly whisk in creme fraiche until smooth. Remove from heat; slowly whisk in cocoa and yolks. Spoon into large bowl.
In three additions fold whites into chocolate mixture. Pour into souffle dish. Bake until evenly risen and toothpick inserted into centre comes out clean, 30 minutes.
Chocolate Easter Nests
POINTS® value: 3.5 cook time 3 mins
serves 12 level very easy
perp time 15 mins
INSTRUCTIONS
2 heaped teaspoon cocoa powder
1 level tablespoon syrup, golden
150 g chocolate, dark, broken into pieces
40 g polyunsaturated margarine
4 portion Nestle Shredded Wheat, crushed
36 portion Cadbury's Mini Eggs, to decorate
Put 12 paper bun cases into a 12-hole bun tin.
Put the cocoa powder, syrup, chocolate and margarine into a medium saucepan. Heat gently, stirring, until melted and smooth.
Add the Shredded Wheat biscuits and stir until coated. Share the mixture between the bun cases, making a depression in the middle with the back of a teaspoon to form a nest shape. Chill until set.
Finish off each chocolate nest with 3 tiny chocolate Easter eggs.
Cook's tip: You could serve empty nests to reduce the POINTS value to 2.5 per nest.
Fat-Free Choclate Cake
Recipe By : Jodi in 3FC Forum
Serving Size : 24 Preparation Time :0:00
Categories : Cakes And Icing/Frosting
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1/2 cup plain nonfat yogurt
2 egg whites
1 tablespoon vanilla
1 tablespoon white vinegar
2 tablespoons confectioner's sugar
2 cups water
1. Preheat oven to 350 degrees F.
2. Spray a 13x9 inch baking pan with nonstick spray.
3. In a medium bowl, combine flour, cocoa, baking soda, and salt.
4. In a large bowl, with electric mixer at medium speed, beat the granulated sugar, yogurt, egg whites, vanilla, and vinegar until fluffy about 2 min. With the mixer at low speed, gradually add flour mixture, stir until just combined (do not over mix).
5. Add 2 cups water and stir until just smooth.
6. Pour the batter into the pan
7. Bake until a knife comes out clean about 40 min.
