I absolutely hate throwing anything away which could be useful, so made these chocolate square using the egg yolks left from my attempts at bread making (I will get that recipe to work soon promise!), and also because having slices of chorizo with my morning coffee just doesn't feel right, these are perfect as a morning biscuit, the base for a dessert or for a treat because you need a chocolate hit. They are half way between a cake and a biscuit, and came out quite thin. I might try making them thicker next time to see if I can get a more brownie like result.
Ingredients (makes 12 chocolate squares)
9 egg yolks
130g Sainsburys unsweetened dessicated coconut (ground into a fine powder)
40g Unsweetened cocoa powder
3tsp Liquid Sweetener
1tsp coffee granules dissolved in 1tbsp of hot water
5g Granulated Splenda
Line a baking tray with baking parchment and set the oven to 150 C/ 300 F. Whisk together all the egg yolks in a bowl, then add the powdered coconut, cocoa powder and liquid sweetener and continue whisking. At this point the mixture should be really dry and thick. Add the dissolved coffee and whisk the mixture until it is sticky. Pour the mixture onto the baking parchment and smooth out to about 1cm thickness using a plastic spatula. Sprinkle the splenda on the top of the mixture and bake in the oven for 25 minutes, leave to cool on a baking rack and cut into squares.
Nutritional Information (per square)
Calories 122 kcal
Fat 11g
Carbs 1.4g
Protein 3.6g
Fibre 2.4g
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