Ingredients
For the Cake:
40g self-raising flour (7 syns)
2 tbsp cocoa powder (2 syns)
3 tbsp granulated sweetener (e.g., Sukrin or erythritol – syn-free)
3 large eggs
1 tsp vanilla extract
1 tbsp fat-free natural yogurt (syn-free)
For the Topping:
150g fat-free quark (syn-free)
100g fat-free Greek yogurt (syn-free)
1 tsp vanilla extract or sweetener, to taste
20 fresh cherries, pitted (3 syns)
20g dark chocolate (4 syns)
1 tsp icing sugar (optional – 0.5 syns)
Total syns for the entire cake:
16.5 syns
Instructions
- Prepare the Cake Batter:
Preheat your oven to 180°C (160°C fan) / 350°F.
Lightly spray a ring cake tin with low-calorie cooking spray.
In a mixing bowl, whisk the eggs and granulated sweetener for 3–4 minutes until light and fluffy.
Sift in the flour and cocoa powder, and gently fold into the egg mixture.
Stir in the vanilla extract and fat-free natural yogurt until combined. - Bake the Cake:
Pour the batter into the prepared ring cake tin and level the top.
Bake for 20–25 minutes or until a skewer inserted into the cake comes out clean.
Remove from oven and allow to cool completely before decorating. - Prepare the Topping:
Mix the quark, Greek yogurt, vanilla extract, and sweetener in a bowl until smooth.
Once the cake is cool, spoon or pipe the topping evenly over the surface. - Decorate:
Place the pitted cherries evenly around the top.
Grate or chop the dark chocolate and sprinkle over the topping.
Optionally, dust with icing sugar for a finishing touch.
