193931_Chocolatebeetrootcake_xxl
ServingsPrep TimeCooking Time
 8 portions10 minutes35 minutes
CaloriesWWSlimming World 
82kcal1Smart Points (Flex/Freestyle)1.5Syns
Per portionsPer portionsPer portions
INGREDIENTS
  • For the Cake
  • 50 g Self Raising Flour for 8 syns
  • 3.5 tbsp Granulated Sweetener
  • 25 g Cocoa Powder we used Dr Oetker Fine Dark Cocoa Powder for 4 syns
  • 5  Eggs
  • 60 g Beetroot Cooked, plus 1 tbsp of the beetroot juice
  • For the Icing – Optional
  • 3 tbsp Granulated Sweetener
  • 2 tsp Sweet Freedom Choc Shot for 0.5 syns per tsp
  • 1 tsp Water
INSTRUCTIONS

For the Cake

  1. Finely grate the beetroot and set aside. Separate the egg whites from the yolks
  2. Mix together the flour, cocoa powder, sweetener, egg yolks, grated beetroot and the beetroot juice
  3. In another bowl whisk the egg whites until they form soft peaks
  4. Gently fold the egg whites into the flour and egg yolk mixture, until they are mixed evenly
  5. Pour the mixture into a loaf tin (I lined the bottom with baking parchment and gave it a quick spray with Frylight just in case)
  6. Bake for 25 minutes at 180ºC until golden brown or until the knife comes out clean. Don’t be tempted to check it before 25 minutes or the cake will sink!
  7. Turn the heat down to 150ºC and bake for another 10 minutes
  8. Leave to cool, and then cut into 8 equal slices
  9. Serve on its own or drizzled with chocolate icing

For the Icing

  1. Simply mix the 3 tbsp of Nativa Icing Mix with the Choc Shot and water then drizzle over the cake to serve
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