I was going to save this recipe for later in the week, but as it had lots of interest when I posted it on Facebook, I thought I had better get on with it 🙂 AND it’s NATIONAL CAKE DAY!!!!
I had lots of egg white still to use up in the fridge, alongside some cottage cheese which I bought and hadn’t used yet. I wasn’t thrilled by the idea of lots of cottage cheese egg white omelettes, so I had a bit of a Google.
If you type in “using up egg white” the BBC Food page dedicated to egg white recipes pops up high on the search. A quick glance over their ideas, and WIN a low fat chocolate cake recipe pops up – awesome!
A slice of gooey cake
So that takes care of the egg white – what about the cottage cheese – well, a chocolate cheesecake icing of course.
The recipe called for grated apple, I didn’t have any, but I did have a courgette in the fridge which needed using – fab, a low fat chocolate and courgette cake with chocolate cheesecake icing, what more could a girl want?
Well, actually, umm, if I’m being picky, I don’t really want to make a cake with refined white flour. Oh, look, there’s some wholegrain khorasan kamut flour in the cupboard, so now it’s going to be low fat, wholegrain, wheat free, chocolate and courgette cake with chocolate cheesecake icing – whoop whoop!