Fat free chocolate cake – its practically health-food.
50g cocoa
175ml hot water
200g plain flour
1/4 tsp salt
350g caster sugar
12 large egg whites (you can use the yolks for icecream making!)
1 tsp cream of tartar
raspberries and mint to decorate
for sauce:
225g raspberries
2 tbl clear honey
Preheat the oven to 180°c. Line a 23cm ring tin.
blend the cocoa and hot water. In another bowl mix 150g sugar, the flour and salt.
In a separate bowl whisk the egg whites a cream of tartar until stiff peaks. gradually whisk in the remaining sugar then fold in the flour mix.
Spoon into the prepped tin and spread level. Bake for 40 minutes until centre springs back when gently pressed. Allow to cool in the tin. Server with fruit and sauce.