Name: Low fat choc-chilli coconut cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 200 g dark chocolate melted; 200 g yoghurt fat-free Bulgarian; 50 ml vegetable oil; 150 g brown sugar soft; 100 g almonds ground; 10 ml dried chilli flakes; 30 ml cocoa powder; 50 g dessicated coconut; 4 eggs large; 140 g flour cake; 10 ml Baking powder; 100 g dark chocolate; 50 ml cream reduced fat

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Ingredients (13)

200 g	dark chocolate — melted
200 g	yoghurt — fat-free Bulgarian
50 ml	vegetable oil
150 g	brown sugar — soft
100 g	almonds — ground
10 ml	dried chilli flakes
30 ml	cocoa powder
50 g	dessicated coconut
4	eggs — large
140 g	flour — cake
10 ml	Baking powder

Ganache:

100 g	dark chocolate
50 ml	cream — reduced fat

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Method:

Preheat the oven to 180ºC and grease and line a cake pan with baking paper.
Combine the melted chocolate, yogurt, vegetable oil, sugar, ground
almonds, chilli flakes, coconut and cocoa powder in a food processor.
Blend until smooth.
Add the eggs one by one whilst blending.
Add the cake flour and baking powder, blend until well incorporated.
Pour the batter into the prepared tin and bake for 20-25 minutes until a skewer inserted comes out clean.
Melt the chocolate and pour in the cream, beat well.
If it’s too
thick add a bit of warmed milk and mix through.
The mixture might become
lumpy, just microwave for 30 seconds until smooth.
Pour the ganache over the cake.

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