Project Description
Portions per dessert: 20 Weight of portion: 83 g.
EQUIVALENTS: 2 EQUIVALENT SERVINGS OF VEGETABLES, 1 EQUIVALENT SERVING OF FAT AND 1 EQUIVALENT SERVING OF STARCH
INGREDIENTS
1 packet Sweet & Balance Cake Mix
1 packetSweet & Balance chocolate flavoured Mousse Mix
300 g. Sweet & Βalance Bitter Chocolate
3 g. (3 tablespoons) Sweet & Balance Tabletop Sweetener Granulated
10 g. (1 1/2 tablespoon) JOTIS cocoa
180 ml (3/4 teacup) of low fat cream
50 g. (2 tablespoons) butter or margarine
3 eggs
550 ml (2 3/4 tea cups) milk 0% or 1.5% fat
1 tablespoon brandy
METHOD
Beat both the sachets in the packet of Sweet & Balance Cake Mix , the cream, melted butter or margarine and eggs together in the mixer for 2-3 minutes.
Melt 100 grams of Sweet & Balance Bitter Chocolate in a bain marie and add to the mixture along with the cocoa. Beat for a short while. Empty the dough into a buttered and floured round cake mould or a 26 cm diameter baking tin and bake according to the instructions on the box. Let the sponge cake cool and, if you want, you can cut the top slightly to make the surface more even. Mix 100 grams of milk (½ teacup), the brandy and the Sweet & Balance Table Sweetener and drizzle on the sponge cake. Beat the Sweet & Balance Chocolate Flavoured Mousse Mix according to the instructions on the packet, using milk. Finally, add 100 grams of melted Sweet & Balance Chocolate and continue to beat for half a minute. Spread the mousse on the sponge cake. To make the glaze, melt 100 grams of Sweet & Balance Chocolate, add 50 ml of warm milk and stir. Leave to cool and spread on top of the cake.
