Hazelnut chocolate spread cakes
2 medium, separated
20 g, vanillin
⅔ cup(s), (100g)
99% fat-free plain yoghurt
2 tsp, melted and cooled
WW Spread, Hazelnut Cocoa
1 x 3 second spray(s)
- Preheat oven to 180°C.
- 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.
- 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.
- 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.