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Guilt-free chocolate cake
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Decadent chocolate cake, with a guilt-free twist.
Ingredients:
  • Cooking spray, to grease
  • 4 eggs, separated
  • 150g golden caster sugar*
  • 30.00 gm cocoa powder
  • 225g almond meal
  • 4.00 gm baking powder
  • 500g low-fat ricotta, well drained
  • 85.80 gm honey
  • 500g small strawberries
  • 60ml liqueur
  • Icing sugar, to dust
Instructions:
  • Preheat the oven to 190°C for the perfect cooking temperature.
  • Prepare three 20cm sandwich pans by generously spraying them with cooking spray and lining the bases with baking paper. Whip the egg whites until they form stiff peaks.
  • Beat together egg yolks and sugar until pale in one bowl. Gently fold in egg whites, then mix in cocoa, almond meal, and baking powder. Divide the batter between 3 pans and bake for 15 minutes or until the edges start to pull away. Let it cool slightly, then transfer the cakes to a wire rack to cool completely.
  • Combine the ricotta and honey in a food processor until smooth. Chop half of the strawberries and mix them into the ricotta mixture with the liqueur. On a serving platter, layer the cakes with cream in between. Top with the remaining strawberries and generously dust with icing sugar.

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