Chocolate cake with raspberries
Calorie controlled cooking spray
Egg, whole, raw
3 large, raw, separated
Plain White Flour
15 g, Filling and decoration:
Low Fat Spread
2 tablespoons, level
75 g, (fresh or frozen, thawed)
50 g, melted
- Preheat the oven to Gas Mark 5/180°C/fan oven 160°C. Spray two 18cm (7 inch) sandwich tins with low fat cooking spray. Line their bases with circles of non-stick baking parchment or greaseproof paper.
- In a large mixing bowl, whisk the eggs and sugar together using a hand-held electric whisk on high speed until pale, very thick and very airy. (This will take about 5 minutes). Sift the flour and cocoa powder together, then sift into the egg mixture and fold in gently using a large metal spoon. It is important to keep the air in the mixture, so do not beat.
- Share the mixture between the cake tins and level the tops. Bake for 8-10 minutes, until the tops spring back when pressed lightly. Cool on a wire rack for 5 minutes, then remove the cakes from the tins and peel away the lining paper. Cool completely.
- For the filling, put the low fat spread into a mixing bowl and sift in the icing sugar and cocoa powder. Beat together until smooth. Reserve about 1 tablespoon, then spread the rest over the top of one cake and place the other cake on top. Dip each raspberry into the reserved chocolate filling and arrange on top of the cake. Drizzle with melted chocolate and serve, cut into eight slices.