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This light chocolate cake uses minimal flour and rises by aerating eggs. Using good quality dark chocolate will make this a healthier dessert option, keeping portion control in mind.

 1 hour

 Serves 8

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Ingredients:

  • 125g flour
  • ¼ cup (30g) dark cocoa powder + extra for dusting
  • 2 Tbsp (30g) butter
  • 6 eggs
  • ⅗ cup (150g) white sugar
Topping:
  • 60g 70% dark chocolate, broken up
  • 2 Tbsp (30ml) low-fat milk
  • ½ cup (120g) plain low-fat yoghurt
  • 3 Tbsp (45ml) dark cocoa powder

Method

  1. Sift flour and cocoa together.
  2. Melt butter and remove foam on top.
  3. Whisk eggs and sugar in a large bowl for 8-10 minutes to a ribbon-like stage, until 5 times the original size.
  4. Preheat oven to 180°C.
  5. Grease a 25cm cake tin and dust with cocoa.
  6. Fold flour, cocoa and butter into egg mixture in 3 batches, take care not to deflate eggs.
  7. Gently pour batter into prepared tin.
  8. Bake for 20-25 minutes or until cooked through. Cool slightly.
  9. Turn out onto a wire rack. Cool completely.
  10. For topping, melt chocolate and milk over a double boiler, stirring until completely smooth. Cool slightly.
  11. Whisk yoghurt and cocoa together and add to chocolate.
  12. Spread topping on cake. 
  13. Serve within 1-2 days, storing in an airtight container.
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