The cake can be baked in a small roasting tin (20 x 30), a bread tin or any oven-safe tin.
Use the Healthier Chocolate Cake mix for muffins or cupcakes: Follow the instructions, with the same baking times and temperatures. Makes about 12 large muffins.
Split the cake in two and fill with vanilla cream or vanilla quark.
Add chopped nuts and/or roughly-chopped dark chocolate into the mix.
Serve the cake with whipped cream (sweetened with SukrinMelis – icing sugar) and fresh berries.
For a richer taste and a more fudge-like consistency, replace regular oil with coconut oil and reduce the recommended baking time by a few minutes. Leave the cake in the refrigerator overnight. (If you like the taste of coconuts you can use extra virgin coconut oil.)
If you want an even lighter version of the chocolate cake, you can replace 1 dl oil with 100 g (light) quark. Some people prefer adding 1 tsp of psyllium husk for a chewier consistency. This is a great idea if you have some handy, but by no means a necessity. And for anyone really wanting to reduce their caloric intake, two of the eggs can be replaced with egg white. Replacing the oil with light quark at the same time will almost halve the number of calories in the cake.
Add 2 tablespoons of cocoa powder if you want a darker and less sweet cake.
To make an egg-free version, you add 1 dl oil, 3.5 dl water and 3 heaped tbsp of soy flour (or powdered egg replacer) to the mix.
Make Sachertorte: Slice a complete cake into two layers, and fill with a thin layer of apricot marmelade. Make dark chocolate icing and spread over the cake. You can make icing from 200 g dark (sugar-free, if you wish) chocolate and 2 dl whipping cream.
Cake pops: Finished cake is crumbled into small crumbs. These are then mixed together with a sauce or icing. You can make chocolate sauce from 100 g dark chocolate, 100 g butter, 1/2 dl cream and 50 g SukrinMelis – icing sugar melted in a water bath and stirred together. Mix the dry ingredients with the sauce so it turns into a firm dough. Roll the dough out into small balls and place in the freezer for about 30 minutes. Dip small sticks into melted chocolate and then stick them into the pops. (The chocolate will work like a glue to keep the sticks firmly in place). Place back in the freezer and allow the chocolate to set thoroughly. Dip the completely set cake pops in the melted chocolate- you can also coat them with sprinkles, chopped nuts or whatever you want to dress them up with. The only limit is your imagination!
Icing: Heat 2 dl single cream (or soya cream) and melt in 200 g sugar-free chocolate (or dark chocolate)
For a simpler icing, use vanilla quark or a light sprinkle of SukrinMelis – icing sugar as decoration.
