An Aussie dessert oozing with chocolatey goodness. Using low-fat milk, mousse and wholemeal flour, it's diabetic-friendly, too – you almost can't not make it!
- cooking spray
- 70 g light margarine
- 80 g (½ cup) brown sugar
- 140 g tub SPC My Little Tub apple and strawberry puree
- 50 g egg, separated
- 1 tsp vanilla extract
- 35 g (⅓ cup) cocoa powder
- 160 g (1 cup) wholemeal self-raising flour
- 1 tbsp plain flour
- 125 ml (½ cup) low-fat milk
- 1 eggwhite (from 50g egg)
- 4 x 62 g tub Nestle Soleil chocolate mousse, whisked until smooth
- 4 Arnott's original Tim Tam biscuits, chopped
- Preheat oven to 160°C (fan-forced). Spray 2 x 18cm springform cake tins with cooking spray. Line the bases and sides with baking paper.
- Using a wooden spoon, combine margarine and sugar in a medium bowl. Add puree, egg yolk and vanilla. Mix until smooth. Sift cocoa powder and flours over mixture, returning husks to bowl. Add milk and stir until combined. Using electric beaters, whisk the 2 eggwhites in a small clean, dry bowl until soft peaks form. Add to cocoa mixture and, using a metal spoon, fold in until well combined.
- Divide mixture evenly between prepared tins and smooth the surfaces. Bake for 15-20 minutes or until a skewer inserted into the centre of cakes comes out clean. Set aside for 10 minutes before turning out onto a wire rack to cool completely.
- Put 1 cake on a serving plate. Spread half the mousse over the top of the cake. Sprinkle over half the chopped Tim Tam. Top with the remaining cake. Spread over remaining mousse and sprinkle over remaining Tim Tam. Cut cake into pieces and serve.
This cake can be kept in an airtight container for up to 3 days.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||4.0 g|
|Total carbohydrates||27.6 g|
|- Sugars||14.9 g|
|Dietary fibre||1.7 g|