http://www.symplytoogood.com.au/pages/d ... e_id=38543
You will need....
28 squares (125g) good quality cooking chocolate
½ cup (125g) Flora Light® margarine
1 cup sugar
2 teaspoons instant coffee
1 cup water
½ teaspoon bicarb soda
½ cup apple sauce (in jar)
2 egg whites
1½ cups plain flour
¼ cup cocoa
2 level tablespoons cocoa
1 cup icing sugar
1½ teaspoons (7.5g) Flora Light ® margarine
about 1 tablespoon skim milk
Preheat oven to 180ºC fan forced.
To make cake: Place chocolate, margarine, sugar, coffee and water into a ceramic dish. Microwave on medium-low for 2 minutes, stirring ingredients then return to microwave for another minute. Stir until all ingredients are dissolved. Stir bicarb soda into apple sauce (it will froth) then add to bowl. Add egg whites and mix well. Sift all the flour and cocoa into bowl then gently fold ingredients until combined. Pour mixture into a 19cm (8”) round cake tin coated with cooking spray and bake 45- 50 minutes or until cake springs back when lightly pressed in centre. When cool spread icing over cake.
To make icing: Sieve cocoa and icing sugar, add margarine and milk and mix until a smooth icing is made. Spread over cake. Refrigerate.
FOOTNOTE: Mud cakes tend to crack a little on top.
A traditional mud cake has around 50gms of fat a serve.
FAT TOTAL 7.7g
KILOJOULES 943 (cal 225)
GI RATING Medium
DIETITIAN’S TIP: Everyone’s favourite! People with diabetes enjoy this one only on special occasions.