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Chocolate cake


Published by: Ally Gore
Published on: 6th May 2010

Serves: 8
Prep time: 10 mins
Cooking time: 15 mins
Cals per serving: 315

250g (9oz) dark chocolate
200g (7oz) butter, cubed
5 eggs, separated
5tbsp Splenda granulated sweetener
Knob of light margarine for greasing

1. Preheat the oven to 180°C/350°F/Gas 4.
2. Meanwhile, melt the chocolate and butter in a pan over a low heat, and separate the egg yolks
and egg whites.
3. Once the chocolate has melted, remove the pan from the heat, then fold in the egg yolks, together with the Splenda.
4. Whisk the egg whites in a separate bowl until stiff, then carefully fold them into the mixture with a metal spoon or spatula.
5. Pour the mixture into a greased loaf tin, and bake for 15 mins. To check it’s cooked, insert a skewer into the middle of the cake – it should come out clean.
6. Once cooked, remove from the tin, leave to cool on a cake rack, and sprinkle with Splenda before serving with custard or ice cream.