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[Recipe] Self Saucing Chocolate Cake

12190796_10153811213152160_4155680206197715560_n Today is our 6th wedding anniversary! Since we’ve had a pretty amazing year already between 3 weeks in the US in May and a spur of the moment 10 days in Austria, we decided to keep our anniversary low-key. When I asked Tim what he wanted, he asked for pulled pork and a gooey dessert, the kind like you can get a Frankie and Benny’s. A dish my Aunt Barb made came to mind, which was like a brownie baked in a pie pan that made it’s own sauce and I remembered it was out of the Betty Crocker cookbook. It’s on Page 200 of the spiral bound (US) version and is called a Hot Fudge Sundae Cake. I’ve made it once before, but this time I wanted to scale it down to 2 servings, convert it to UK measurements, and work out the syns for Slimming World. As listed in the cookbook, the original serves 9 and has 10 Syns per serving (basing it on calories only as I don’t have the size of a serving to plug it into the calculator). I wanted to scale this down to serve 2 (no leftovers means no temptation!) and I also wanted to make it diabetic friendly and use some sugar substitutes. It still comes out to 10 syns, so changing the sugar didn’t matter and I will list the recipe using both regular sugar and sweeteners.

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I baked this in a small Corningware dish my mom gave me when I moved. It’s an individual casserole size, so an individual pie dish would work for this or possibly dividing it in half into two ramekins (but then you would need to adjust cooking time). There also is a recipe for a Melting Chocolate Pudding on the Slimming World website which has 9 syns per serving, but I didn’t have individual microwaveable pudding containers and I wanted to be a bit more creative.

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Self Saucing Chocolate Cake
Serves: 2
Syns: 10 per serving (it’s 9.25 if you use sweetener products)

You Will Need:
Cake –
50g self-rising flour
15g Truvia baking blend OR 30g caster sugar
1/2 TBS cocoa (I used Green & Black’s Organic)
25ml semi-skim milk
1-2 TBS water
1/2 TBS vegetable oil
1/2 tsp vanilla essence

Topping –
25g Splenda for baking Brown (or 50g brown sugar)
1 TBS cocoa
100ml very hot water (from the kettle)

1) Preheat oven to 180C (350F)
2) Combine flour, Truvia, and 1/2 TBS cocoa in the ungreased small casserole dish.
3) Mix in milk, vegetable oil, vanilla, and 1TBS of water. If mixture is still dry, add an additional Tablespoon water.
4) Spread mix evenly in dish.
5) Sprinkle batter with 1 TBS cocoa and brown sugar.
6) Pour hot water evenly over the top.
7) Bake 25-30 minutes until cake is cooked (Will be gooey on top. Stick a spoon in to check the cake)

Serve hot with custard or ice cream!

For the pulled pork, all you need is a piece of pork butt or shoulder (cut off all visible fat) and a batch of Slimming World Barbecue Sauce. Just toss it all in a crock pot and let it cook on low for 8-10 hours. I put ours in the crock pot last night before we went to bed and it was ready by the time we woke up and then I left it on warm until Lunch. We served it on top of wholemeal rolls (my HEB for the day) with smash, corn on the cob, and mixed vegetables.

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DISCLAIMER: I do not work for Slimming World, I am not affiliated with Slimming World beyond being a paying customer/member, I get no personal benefit from writing this post other than the joy of sharing.

Please note: Syn values are based on my exact ingredients using the online calculator. Your Syn value may vary based on your ingredients and the size of your baking containers and portions, so use this number as a guide only. Syn values also frequently change, but these values are correct at the time of publication.

Photo of Tim and I taken by Eric Stocklin

The contents of this post, including images are © Rebecca J Lockley and Tim Lockley unless otherwise stated and should not be reproduced without permission. If you are not reading this on http://blog.beccajanestclair.com, my facebook page, Networked Blogs, the RSS feed(s), or through an e-mail subscription, please notify me.

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