There's Always a Healthier Option!!!

Foody's LOVE chocolate.. that's the fact of life.. and this mini cake is all about chocolate, chocolate, and more chocolate!!! We all know that choc cakes are enemy number one for dieters alike.. but who can resist the temptation of a warm, fragrant, melt-in-your-mouth, fresh-from-the-oven chocolate fudge cake topped with melted chocolate topping..? The best thing about this cake is that it's healthier (less fat, more fiber)... so you may indulge yourself with a healthier treat..

Chocolate Fudge Cake
makes 12

• 50g cocoa powder
• 200g firmly packed brown sugar
• 125ml boiling water
• 100g courverture (chopped finely)
• 2 egg yolks
• 30 g almond meal
• 50g wholemeal plain flour
• 4 egg whites

1. Preheat oven to 160 degrees. Lighly grease muffin pan.
2. Combine sufted cocoa and sugar in a large bowl; blend in the water then chocolate, stir ultil smooth. Stir in egg yolks, almond meal, and flour.
3. Beat egg whites in a separate bowl until soft peaks form. Fold egg whites into chocolate mixture, in two batches; divide mixture among prepared holes of muffin pan. Bake for 20 minutes.

Chocolate topping: 50g dark chocolate (melted)

Or you may turn it into a mocha indulgence by adding coffee syrup instead of choc toppings

Coffee syrup

• 165g firmly packed brown sugar
• 180ml water
• 1 tablespoon coffee powder

1. Stir sugar and water in a small saucepan over low heat until sugar dissolves; bring to boil.
2. Reduce heat; simmer, uncovered, without stirring for about 15 minutes until syrup thickens.
3. Stir in coffee; strain syrup.