Ap­ple cho­co­late cake with yo­ghurt ganache

This de­li­ciously moist cake will be a teatime hit.

YOU Diabetics - - Contents -

1 cake (20 slices)

CAKE

125 ml (½ c) boiling wa­ter or hot rooi­bos tea in­fu­sion

90 ml (6 T) co­coa pow­der

60 ml (¼ c) canola oil

1 can (400 g) pie ap­ples, puréed

375 ml (1½ c) cake flour

1 ml (¼ t) salt

20 ml (4 t) bak­ing pow­der

125 ml (½ c) oat bran

3 eggs

125 ml (½ c) Su­galite or xyl­i­tol

5 ml (1 t) vanilla essence

YO­GHURT GANACHE

100 g dark cho­co­late, bro­ken into pieces

80 ml (¹∕₃ c) plain yo­ghurt

berries to gar­nish (op­tional)

1 Pre­heat the oven to 180 °C. Grease a 21 cm loose-bot­tom tin with non­stick spray. 2 Cake In a small saucepan, mix the boiling wa­ter or rooi­bos, co­coa pow­der and oil with a wire whisk un­til smooth and bring to the boil. Leave to cool. 3 Add the ap­ple purée and mix. Set aside. 4 Sift the flour, salt and bak­ing pow­der to­gether twice. Add the bran and mix. Set aside. 5 Whisk the eggs un­til pale and fluffy, add the sweet­ener a lit­tle at a time, whisk­ing well af­ter each ad­di­tion. 6 Fold in the essence and co­coa mix­ture, al­ter­nat­ing with the flour mix­ture. 7 Spoon into the tin and smooth the sur­face, mak­ing it slightly hol­low in the cen­tre. 8 Bake for 40-45 min­utes or un­til a skewer in­serted in the mid­dle comes out clean. 9 Leave to cool in the tin. Turn out care­fully on a plate. 10 Yo­ghurt ganache Melt the cho­co­late in the mi­crowave or in a glass bowl over boiling wa­ter. Mix rapidly with the yo­ghurt. Spread over the cake and leave to set. Gar­nish with berries, if us­ing.

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