At just under 1.5 syns per slice, this mousse cake is to die for! Rich, chocolatey, delicious, you’d be hard pushed to tell that it’s a ‘diet’ dessert, which is why I concocted it as a substitute for my birthday cake this year!
Not only is this cake utterly delicious, it’s also super easy to make! A simple cake base layer, with a easy peasy mousse on top, left in the fridge to set…et voila!
When it comes to special occasion on Slimming World, it can be easy to say ‘f**k it’, I’ll just be off plan. However, if you’re able to make at least a few healthier decisions then you could be doing the world of good. For instance, on my birthday I indulged in wine, chips and even a cup cake at work, but by making this instead of having a big birthday cake covered in layers of icing, I avoided at least 15 syns on top of it all! I’m not saying it’ll stop me having a gain, but that gain could potentially be half a pound less than it would have been afterwards. What’s more, making this made me feel in control, and that’s the most important thing. If you feel in control, then no matter what you’re doing you’re able to pull it back!
I use Sukrin sweeteners in most of my recipes, and I truly believe that they’re why I get such good results. Because they’re high quality, natural sweeteners you don’t get a nasty aftertaste with Sukrin, and because they can be substituted 1:1 for regular sugar they’re ideal for cooking with! Sukrin :1 is a white sugar sweetener and Sukrin Gold is a brown sugar sweetener.
I use Sukrin :1 in the base layer and Sukrin Gold in the mix, however if you don’t have them, and can’t buy them, then you can use regular white sweetener in both, just make sure to adjust the quantities as they usually can’t be substituted 1:1.
Currently, it’s worth noting that they’re having a bit of a stock shortage in most places, however they’re due to get some in by the end of this week so add them to your Amazon baskets for when the price goes down again! Alternatively, you’ll be able to buy them at Holland & Barrett when they’re back in stock.
A light and fluffy two layered cake topped with delicious fresh fruit!
- 3x Level Tbsp Cocoa Powder
- 3x tbsp Sukrin :1
- 1tbsp Water
- 75g Dark Chocolate (I used Lindt 70%)
- 5tbsp Sukrin Gold
- 3tbsp Fat Free Yogurt (I used Fage)
- Whisk the egg whites until they form stiff peaks.
- In a separate bowl, whisk the egg yolks with the Sukrin :1, Cocoa Powder and water until smooth.
- Gently fold in the chocolate mix to the egg whites, trying not to knock too much air out, until it is fully mixed and there are no white bits floating about.
- Pour into a cake tin, sprayed with Fry Light or lined with baking paper, and bake for 15-20 minutes, or until a skewer comes out clean. Leave to cool completely.
- Melt the chocolate in a glass bowl over a pan of boiling water, making sure that the water doesn't touch the bowl. Let cool slightly once melted.
- Stir the yogurt into the chocolate.
- Pour the chocolate mix into the egg whites and gently fold until everything is incorporated, making sure not to knock too much air out of the eggs.
- Pour on top of the cooled base, and put in the fridge to set for at least 6 hours or overnight.
- Top with fresh raspberries and enjoy!
Just under 1.5 syns per slice on Slimming World. You only need a thin slice of this as it is quite rich.