Choc chip cake with summer fruit topping (sugar-free)


Choc chip cake with summer fruit topping

Was meant to be a portrait photo, but I like it this way round too.

Simply put, this is the same as my previous sponge cake except with:

  • plain flour instead of self-raising flour;
  • 3.5 – 4 oz fruit sugar instead of half fruit sugar, half caster sugar; and
  • 50g of Plamil no added sugar chocolate chips (only available in catering sizes — that was a great birthday present from a friend who knows me well).

The topping is:

  • 1 bar of Thornton’s diabetic dark chocolate, melted;
  • half a carton of Oatly cream; and
  • c. 2 tbsp frozen fruit (summer berries)

all stirred together, then set on the cake, in the fridge.  Keeping the cake in the fridge changes the texture, but I think with this combination it works.

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