Rich Chocolate Cake
INGREDIENTS
120g cocoa
120g ground almonds
120g butter
250g jar of sugar free strawberry jam
250g jar of sugar free blueberry jam
4 large eggs
200g self-raising flour
METHOD
120g cocoa
120g ground almonds
120g butter
250g jar of sugar free strawberry jam
250g jar of sugar free blueberry jam
4 large eggs
200g self-raising flour
METHOD
- Preheat oven to 180 deg C
- Melt butter and strawberry jam in a small saucepan
- Beat eggs in a small bowl
- Sift flour and cocoa into a large bowl, stir in ground almonds
- Add liquid jam and butter
- Mix well then add the beaten eggs
- Pour the mixture into a greased cake tin
- Bake for about half an hour until an inserted skewer comes out clean
- Leave to cool for a few minutes then turn out
- When really cool, slice in half
- Spread the bottom half with sugar free blueberry jam. Replace the top of the cake
- Lightly dust with cocoa powder
- Serve with sugar free vanilla ice-cream
Disclaimer
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.
All recipes contained within this site are for general information purposes only. Please consult your doctor before trying any recipes. Please check ingredients before testing any recipes. Some recipes may contain sucrose, gluten, artificial sweeteners, carcinogenics, lactose and other allergens. All information is taken at YOUR OWN RISK.
