Torta allo yogurt e cioccolato

Ingredienti

• 180 g fat-free Greek yoghurt
• 170 g self-raising flour
• 60 g granulated sweetener
• 60 g caster sugar
• 40 g reduced-fat spread
• 40 g cocoa powder
• 3 medium eggs
• 100 g reduced-fat cream cheese
• 1 tbsp low-calorie chocolate syrup
• 40 g icing sugar

Preparazione

1. 1

   Preheat the oven to 160ºC and line a 24cm x 13cm loaf tin with non-stick baking paper.

2. 2

   Add: To a mixing bowl, add the yoghurt, flour, sweetener, caster sugar, spread, cocoa powder, and eggs. Using an electric mixer, whisk for 2 minutes until light, thickened, and creamy.

3. 3

   Scrape the mixture into the lined tin and roughly spread out the top.

4. 4

   Cook for 40-45 minutes — until a skewer inserted into the centre comes out clean.

5. 5

   Add: While the cake is cooking, add the cream cheese, low-calorie chocolate syrup, and icing sugar to a small bowl. Mix until smooth, then set aside in the fridge.

6. 6

   Allow the cake to cool to the touch, then place onto a wire rack to cool completely.

7. 7

   Spread the cream cheese frosting on-top of the cake, then slice into 12, and serve.