- Ingredients:
- 75 g of hazelnuts
- 100 g of defatted cocoa powder
- 50g sugar
- 2 teaspoons of sweetener
- 140 g light margarine
- 3 eggs
- 40 g of flour
- 1/2 sachet of baking powder
(Light version: 301 kcal - Traditional version: 570 kcal)
Who can resist a good brownie? And if we tell you that it has 270 calories less than the traditional one, much less still …
Well that's what you have here, an irresistible super light chocolate cake thanks to the reduction of some ingredients and the substitution of others.
In this case, it has a third of the sugar that we normally put and half of the hazelnuts. And we have substituted butter, fondant chocolate and part of the sugar for their less caloric versions: light margarine, defatted cocoa powder and sweetener.
How to do it step by step
- Prepare the ingredients. On the one hand, chop the hazelnuts. And on the other, it separates the whites from the yolks of the eggs.
- Start the dough. In a bowl, work the light margarine, sugar and sweetener with the help of some rods until they are well combined.
- Add the rest of the ingredients. Then add the egg yolks, chopped hazelnuts, powdered chocolate, flour, and yeast. Mix everything with the help of a spatula. And, finally, incorporate the whites to the point of snow, stirring with enveloping movements so that the whites are not "dismantled".
- Bake the cake. In a mold greased with margarine, pour the cake batter and place it in the oven preheated to 200 or for about 35 minutes.
- Chill and serve. Finally, let it cool down and serve with a little cocoa sprinkled on top and, if you want to give it a green touch, some fresh mint leaves.
Clara trick
To whip the margarine
To make it easier for you to whip up the margarine, remove it from the fridge for a while. This way it will be softer and you can work it more easily.
