LOW FAT CHOCOLATE CAKE
Turning a delicious chocolate cake recipe lower in fat with a couple of simple swaps…..
It’s not just Tommy who can make yummy low-fat desserts using Eatlean products in the Charlesworth family – Sam is a dab hand in the kitchen too!
Using our award-winning Eatlean Spreadable as a smart swap in place of the high-fat cream cheese within a BBC Good Food recipe, Sam reduces the fat content by 65%, not to mention reducing the cream cheese calories by 40%!
Our Spreadable contains just 6% fat and has won many awards at the International Cheese Awards in recent years.
Awarded ‘HIGHLY COMMENDED STATUS’ for ‘Best Dairy Product’ at the FMT Food Industry Awards
GOLD WINNER at International Cheese Awards for “Cheese with Health Benefits (non-hard)”
GOLD WINNER at International Cheese Awards for “Spreadable Cheese”
And why not swap your vanilla extract for ZERO SUGAR, ZERO FAT Eatlean vanilla Flavour Drops to reduce the calories even further!
Fancy giving it a try? Then here is the recipe. Don’t forget to share your creations with us on Instagram!!
Ingredients
130g butter, melted, plus extra for the tin
300g chocolate digestive biscuits
150g milk chocolate
150g dark chocolate
250g mascarpone
300g Eatlean Spreadable
50g icing sugar
25g malted milk drink powder (we used Horlicks)
25g hot chocolate powder
300ml double cream
150g Maltesers (100g chopped, 50g whole), plus a handful to decorate
100g chocolate buttons, roughly chopped
1x Digestive Biscuit
Method
Butter and line a 23cm springform cake tin. Blitz the biscuits in a food processor to form fine crumbs, then add the butter and blitz again. Tip the biscuit mixture into the tin and press down firmly with the back of a spoon. Chill in the fridge while you make the filling.
In separate bowls, melt the milk and dark chocolate over pans of gently simmering water. Alternatively, melt in the microwave in 30-second bursts, stirring between each interval until melted. Set aside to cool.
Use a hand whisk to mix the mascarpone, Eatlean Spreadable, icing sugar, malted milk drink powder, hot chocolate powder and Eatlean vanilla Flavour Drops until smooth. In a separate bowl, whisk the cream, then fold into the mascarpone mixture. Add half the mixture to each of the chocolate bowls, stirring until well combined. Stir half the chopped Maltesers, whole Maltesers and buttons into the milk chocolate mixture; stir the rest into the dark chocolate mixture.
Spoon the dark chocolate mixture onto the biscuit base. Top with the milk chocolate mixture and smooth over the top. Chill overnight. Decorate with Maltesers before serving.
Simple swaps that make all the difference.
