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Hazelnut chocolate spread cakes

Hazelnut chocolate spread cakes

4
Points®
Total Time
30 min
Prep
10 min
Cook
20 min
Serves
8
Difficulty
Easy

Ingredients

Egg(s)

2 medium, separated

Egg white

1 medium

White sugar

20 g, vanillin

Plain flour

⅔ cup(s), (100g)

Baking powder

2 tsp

99% fat-free, plain or natural yoghurt, unsweetened

1½ tbs

Butter

2 tsp, melted and cooled

98% sugar free chocolate hazelnut spread

2 tbs

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat oven to 180°C.
  2. Beat egg yolks and sugar in a medium bowl using electric beaters until light and fluffy. Stir in flour, baking powder, yoghurt and butter until combined. Divide half the mixture into a separate bowl, then stir in the hazelnut spread.
  3. Beat egg whites in a medium bowl using electric beaters until stiff peaks form. Divide egg whites evenly between both cake mixtures, folding in gently until just combined.
  4. Lightly spray the WW Mini Bread Mould tray with oil. Divide half the plain mixture evenly among 8 moulds, then divide half the hazelnut mixture evenly over the top. Repeat with remaining mixtures. Bake for 20 minutes, or until a skewer inserted into the centres of cakes comes out clean. Stand for 5 minutes before gently turning out onto a wire rack to cool.

Notes

If the raw cakes don’t look marbled enough, you can use a knife to swirl and create more marbling.

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