Chocolate Sponge
5 Egg Replacer (i use no egg)
Pinch Salt
1 Cup Caster Sugar
3/4 Cup S R Flour
1/2 Cup Cornflour
1/4 Cup Cocoa
Preheat Oven to 180 or 160 fan forced. Line Cake tin with Baking paper.
Using electric beaters, Beat egg replacer at high speed with pinch of salt, gradually adding sugar over a couple of minutes . Continue beating for about 10 minutes. Gently fold in the combined sifted flours and cocoa with a large metal spoon being careful not to knock the air out of the egg replacer mixture.
Pour into prepared tin and bake for 20 - 25 minutes or until well risen and a skewer comes out clean.
Hazelnut and Chocolate Sauce
1/2 Cup (130g) Natural Hazelnut Butter *
1/3 Cup (40g) Cocoa
1/2 Cup (120ml) Soy Milk
2 1/2 (250g) Icing Sugar
1/4 tsp Salt
Cream together the hazelnut butter and cocoa. Add the milk, and beat until well mixed. Add the sifted sugar and salt. If you find the sauce not runny enough add more milk and stir.
Serve with a scoop of soy vanilla ice cream.
* I used Melrose Hazelnut Butter from a health food shop or you could use any kind of natural nut butter.
Oh Mrs B, this sounds truly scrumptious! Oh to be in a country where cooking was a tad easier! So far, all attempts in the microwave combi have proved fruitless! Still, drooling over recipes is calorie free right, so I guess its all for the best!!
ReplyDeletesorry The Girl, this one isn't quite calorie free has sugar in it but no added fats except the nuts so go easy, but is a really yummy pudding.
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