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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.