15 g Cocoa
1 tb Baking powder
1 tb Ener – G Egg Replacer
125 ml Sparkling water
2 ml Vanilla extract
110 g Self raising cake flour
75 g Caster sugar
30 g Margarine
5 ml Brandy
Belgian dark chocolate sauce
DECORATION
Cocoa for dusting
1/2 Punnet strawberries
Sieve all the dry ingredients into a bowl.
Add margarine and mix in. Add all liquid and beat for 2 minutes. Bake in
individual Yorkshire pudding tins (4 inches across by 1 inch deep) at 180C
for 15 minutes. Cool and turn out.
In microwave, heat as much chocolate sauce as needed to cover cakes. Pour
over cakes on plates. Dust with cocoa and arrange a couple of strawberries
on the side. Serve.
Yields
1 servings
