Chocolate Sponge

Ingredients

150g self-raising flour, sifted

75g cocoa powder, sifted

7 tbsp table-top sweetener, heaped

2 medium eggs

100ml soya milk

75ml soya yoghurt, plain

1 tsp vanilla extract

50g low fat spread, melted

 

Drizzle of soya single cream

Low fat berry compote, ready made

 

Preparation time: 15 minutes
Cooking time: 15 minutes

Serves: 6

Nutrition: Per serving
Energy
196 Kcal
Fat
8.4g
Saturates
3g
Sugars
0.5g
Salt
0.42g

(excluding soya cream and compote)

Treat yourself to a delicious and low sugar chocolate dessert.

Ingredients

150g self-raising flour, sifted

75g cocoa powder, sifted

7 tbsp table-top sweetener, heaped

2 medium eggs

100ml soya milk

75ml soya yoghurt, plain

1 tsp vanilla extract

50g low fat spread, melted

 

Drizzle of soya single cream

Low fat berry compote, ready made

Method

  1. Preheat the oven to 190°C. Grease 6 ramekins with cooking oil spray or using a pea-sized amount of low fat spread for each ramekin. In one bowl sift together the self-raising flour, cocoa powder and sweetener.  In another bowl, beat two eggs, adding the soya milk and soya yoghurt, and drizzle the melted low fat spread into the mixture and mix again. 
  2. Pour half the dry ingredients into the egg mixture and fold in. Add the other half and fold well until all combined.
  3. Pour the batter into the greased ramekins and smooth the top surface for an even finish.
  4. Bake for 15-17 minutes depending on the oven, or until a skewer comes out of the centre of the sponge cleanly.  Then remove them from the oven and leave to cool for 5 minutes before serving with a light drizzle of soya single cream or with berry compote.

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