Light marbled chocolate ring

Name: Light marbled chocolate ring
Prep time: 45 min
Yield: 8
Cuisine: Mexicana
Ingredients: 4 eggs; 2 cups wholemeal pancake flour; 1/2 cups unsalted margarine, light; 1/2 cups Splenda, granulated; 1 cup orange juice, strained; 50 grams unsweetened chocolate, in bars; 1 envelope instant oatmeal, Quaker; 1/2 cups dried cranberries

Silvia Magaña Perez

Marbled chocolate ring with oatmeal, blueberries, sugar-free, and whole grain, an ideal recipe for diabetics!

Reviewed by Editorial Team of Kiwilimón

Published: 20-04-2013

Preparation

45 mins

Medium

All ingredients are blended in the blender, except for the chocolate, oatmeal, and blueberries. We blend until we have a smooth mixture without lumps. Preheat the oven to 250 degrees Celsius. We grease a ring mold and cover it with oatmeal on all sides, then pour in the mixture. We place the blueberries evenly over the mixture. We dissolve the chocolate in a double boiler; when it's liquid, we pour it over the mixture in the mold and swirl with a toothpick to create the marble effect. We bake for 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. We let it cool until it reaches room temperature.