Decadent Chocolate Cake Breakfast Treat
Ingredients
Cake base
- 45g oatbran
- 4 Tbsp natural fat free yogurt
- 2 tbsp erythitrol gold
- 1/2 Tsp baking powder
- 4 Tsp cocoa powder
- 1/2 Tsp decaf coffee
- 2 x eggs
Filling
- 3 x extra light cheese triangle
- vanilla kvarg
- 5g white choc powder
Topping
- Tbsp salted caramel sauce
- 7g dark couverture chocolate
- 3g white chocolate
Preparation
Separate the eggs, adding yolks to the mix and beating whites to meringue stage then folding back in.
Bake at 180c for 12 minutes on a lined baking tray.
Cut into squares with cutter.
Assembly
Mix filling ingredients and spread between layers.
Stack layers 5 high then coat.
Refrigerate overnight.
Final touches
Heat salted caramel sauce in microwave then add dark couverture chocolate, mix and pour over cake.
Melt white chocolate and drizzle over the top.
Add logo coin for decoration.