Silvia Magaña Perez

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Silvia Magaña Perez

Marmoled chocolate light

Name: Marmoled chocolate light
Prep time: 45 min
Cook 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, casting; 50 grams unsweetened chocolate, in bar; 1 on instant oatmeal, Quaker; 1/2 cups dried cranberry

45 mins

Half

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Silvia Magaña Perez

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Marbled chocolate cake with oats, blueberries, sugar and wholemeal, an ideal recipe for diabetics!

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Ingredients

8 portions

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4 eggs
2 cups wholemeal pancake flour
1/2 cups unsalted margarine, Light
1/2 cups Splenda, granulated
1 cup orange juice, casting
50 grams unsweetened chocolate, in bar
1 on instant oatmeal, Quaker
1/2 cups dried cranberry

Preparation

Mix all the ingredients in the blender, except the chocolate and oats and blueberries.

We grind until we have a smooth mixture without lumps.

Preheat the oven to 250 degrees Celsius.

We grease a mold for thread and we cover it with the oats for all the walls and we spill the preparation.

We place the blueberries evenly over the preparation.

We dissolve the chocolate in a water bath, when this liquid is put on the mixture that is in the mold and with a toothpick we mix to make the marbling.

We bake for 30 minutes, or until when sticking a toothpick in the center of the bread, it comes out clean.

Unmold until it is at room temperature.