Directions
Melt the butter
and set it aside.
Pre heat oven to 175C
Lightly whisk
together Sukrin Gold and eggs. Mix cocoa and vanilla sugar into the egg
mixture, then add Sukrin Syrup Gold. Mix well.
Mix flour and
FiberFin together in a separate bowl. Pour this flour mixture and the
melted butter alternately into the egg mixture while stirring until you get a
completely smooth mixture.
Pour the batter
into a baking pan pan lined with parchment paper. We used a 20 x 20
cm pan. You can also use a round springform pan or a loaf pan.
Bake the
chocolate cake at 175 degrees for approx. 20-25 minutes, depending on how
thoroughly you want the cake. It can be a little undercooked, then it will
have a more fudgy middle.
Recipe Note
This recipe is with the courstesy of Sukrin Norway
Nutrition
Calories 258,
Protein 5 grams,
Carbs 14 grams,
Fat 15 grams,
Fiber 22 grams
