Squidgy chocolate cake

1. Method

2. Preheat oven to 180c or 350f, spray a oven proof cake tin or loaf tin with Frylight or Pam Spray
Whisk the egg whites to the soft peak stage and set aside.
Place the egg yolks in another mixing bowl. Add the splenda and vanilla essence and whisk until smooth.
Add the cocoa powder into the egg yolk mixture and mix until smooth. If it starts to get too stiff, add a little of the egg white mixture.
Carefully fold the egg whites into the chocolate mixture with a metal spoon, the mixture should be an even milky chocolate colour with little flecks of dark chocolate.
Pour the mixture into a standard cake/loaf tin.
Bake the cake for approx 25 minutes until springy. Remove it from the oven but leave it in the cake tin to cool.
The cake is lovely served with some fresh light cream and fruit or one of the following toppings

3. Topping 1 (Optional) – 8 syns
4 level tablespoons of light cream cheese
1 teaspoon of cocoa powder
1 teaspoon of vanilla essence
sweetener (2 level teaspoons)

4. Topping 2 (Optional) - Syn Free (1 teaspoon of cocoa powder is only 0.5 syns, so divided into portions makes the syns negligible)
4 level tablespoons of Quark
1 teaspoon of cocoa powder
1 teaspoon of vanilla essence
sweetener (2 level teaspoons)