The light cake with chocolate and yogurt is a sweet to eat without guilt. It is in fact with the low-fat yogurt, no butter, no eggs, for a rich taste and lightness result.
The classic chocolate cake becomes even softer, thanks to yogurt that makes the compact and light batter. The light cocoa cake is compatible with the diet, enough not to exaggerate and eat preferably in the first part of the day. At breakfast, to recharge energy, or as a mid-morning snack. In the afternoon, with the classic tea, it becomes more difficult to dispose of if you're on a diet.
Once ready, you can keep the cake for a few days in an airtight container or well wrapped in a soft cloth.
Calories per serving: 115 Kcal
Makes about 14 portions (for a mold 22 cm)
- 30 g unsweetened cocoa
- 160 g sugar
- 30 ml corn oil (or sunflower) +1 teaspoon
- 125 ml of water
- 140 g of low-fat yogurt
- 1 baking vanilla cake
Preparation:
Turn on the oven to 180 degrees.
Mix yogurt in a large bowl with oil and sugar.
Add the sifted flour, the water, baking powder and cocoa. Stir with a whisk until the mixture is smooth and creamy.
Anoint with teaspoon of oil a baking sheet and cospargila with very little flour.
Pour the mixture and level the surface with a spoon.
Bake in the preheated oven for about 35-40 minutes before removing the cake do the "toothpick test": if it comes out clean, it means that the cake is ready, otherwise let it cook a bit '.
Let the cake cool before you turn them.
Enjoy your meal
Fonte:melarossa.it
Naturopath and Wellbeing Consultant Eliosnatura, He takes care of feeding, personal care and medical conditions through the use of all-natural products. Its strength lies in the combination of "power and good health", factor pointed out by the World Health (WHO) considers that adequate nutrition and health fundamental human rights.
