Serves 4, 2 syns per serving
6 large eggs seperated
5tbsp of sweetener (add more if needed)
44g of cadburys highlights hot chocolate powder
Preheat oven to 180c, spray a oven proof cake tin with fry light spray
Whisk the egg whites to the soft peak stage and set aside.
Then place the egg yolks in another mixing bowl and whisk until they start to thicken, then add the splenda and continue to whisk, but be careful not to let the yolk mixture get too thick. Add the cocoa powder into the egg yolk mixture and if it starts to get too stiff, add a little of the egg white mixture.
Carefully fold in the egg whites into the chocolate mixture and then pour the mixture into the cake tin.
Bake the cake for approx 25 minutes until springy.
Remove it from the oven but leave it in the cake tin to cool.
It is nice served with squirty cream (1 syn for 4 tablespoons).