Low Cal Flourless Marble Pudding
- Ready In:
- 2hrs
- Ingredients:
- 12
- Serves:
-
6
ingredients
- vanilla batter
- 150 g light cream cheese
- 80 g Splenda sugar substitute
- 1 egg
- 1 teaspoon vanilla essence
- chocolate batter
- 150 g dark chocolate
- 70 g unsalted butter
- 40 g Splenda sugar substitute
- 1 teaspoon vanilla essence
- 1 pinch salt
- 1 teaspoon ground cinnamon
directions
- Spray a 9x2 inch casserole dish with oil and preheat oven to 180°C.
-
Vanilla Batter:
- In a mixer beat the cream cheese until smooth. Gradually add sugar until no bumps are present. Add egg and essence and beat til blended.
-
Chocolate Batter:
- Microwave chopped dark chocolate with butter until smooth. Do not burn, shouldn't take longer than 25 seconds. Set aside.
- In mixer whip eggs, sugar, essence, cinnamon and salt on high til think. Approximately 4 minutes.
- Gradually add the semi cooled chocolate mix. Turn the mixer to low while doing so.
- In casserole dish alternate pouring the different batters, so that they are layered. Take a knife and swirl the mixture. Do not over do it, you won't to be able to see distinct swirls.
- Bake uncovered for roughly 40-45 minutes. To check when it's done, insert a knife in the middle of the dish. You want it to come out gooey. It should be puffed and slightly cracked especially around the edges.
- Remove from oven and allow it to cool for 1-1/2 hours. The mixture will deflated. Put the lid on it and place it in the fridge. Keep it in the fridge for at least 3 hours before serving, preferably it should be refrigerated over night.
- Before serving dust with cocoa powder or icing sugar. Serve by itself or with ice ream or whipped cream.
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