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If you love a creme egg then these slimming friendly, Chocolate Creme Egg Cakes are the perfect chocolatey treat!

NutritionPER SERVING

  • CALORIES41
  • CARBS5G
  • PROTEIN2G
  • FAT1G
  • SATURATES0.4G
  • SUGARS2G

If you love a creme egg (and who doesn’t?), then these Chocolate Creme Egg Cakes are the perfect chocolatey treat – and perfect if you’re following a slimming friendly or Weight Watchers diet.

You don’t need any special ingredients to enjoy this recipe and the icing in these Chocolate Creme Egg Cakes is real icing which makes them taste even more like the real thing!

You don’t have to wait for Easter to come around, you can whip these up at any time of year!

We absolutely love the way these look – they really stand out at a party – and they taste just as good! They are a guaranteed hit and deliciously chocolatey, we can’t get enough!

What diets are these Chocolate Creme Egg Cakes suitable for?

This Chocolate Creme Egg Cakes recipe is suitable for vegetarian and dairy free diets.

It can be made gluten free as long as you swap out the following ingredients for gluten free versions:

  • Self raising flour

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly is this Chocolate Creme Egg Cakes recipe?

  • You need to count 1 Point per portion of this Chocolate Creme Egg Cakes recipe if you’re on WW Green.
  • You need to count 1 Point per portion of this Chocolate Creme Egg Cakes recipe if you’re on WW Blue.
  • You need to count 1 Point per portion of this Chocolate Creme Egg Cakes recipe if you’re on WW Purple.

Do you need any special ingredients to make Chocolate Creme Egg Cakes?

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These cakes are super easy to make. 

You could drizzle with some melted chocolate instead of the icing if you prefer – just remember to adjust the nutritional values accordingly!

How many calories are in these Chocolate Creme Egg Cakes?

There are 41 calories per portion in these Chocolate Creme Egg Cakes, which means they fall into our Everyday Light category.

This Chocolate Creme Egg Cakes recipe is perfect if you’re following a calorie controlled diet and fits well with any one of the major diet plans such as Weight Watchers.

How do you know when the Chocolate Creme Egg Cakes are cooked?

Place the mixture in the oven at 180 degrees for 17 minutes until cooked through.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

How long can you keep Chocolate Creme Egg Cakes in the fridge?

Once you’ve put them out, ideally you should eat them within 4 hours.

If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftover Chocolate Creme Egg Cakes in the fridge for approximately 3 days or so.

Can I freeze Chocolate Creme Egg Cakes?

This recipe can be frozen before you ice them, but please remember to do the following;

  • Freeze it as soon as it is cold enough and before icing.
  • Use a container or bag that is suitable for freezing.
  • Defrost thoroughly before icing and eating.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

Instructions

  1. Preheat the oven to 180°C. In a large bowl, whisk the sweetener and eggs until really frothy – this can take around 5 minutes.
  2. Sieve the self-raising flour and cocoa powder into the egg mixture and fold gently until mixed thoroughly.
  3. Spray the silicone moulds with low calorie cooking spray. Fill each of the egg moulds with the cake mix until they are around 3/4 full – this recipe makes 12 cakes. Place in the oven for 17 minutes until cooked through.
  4. Once cooked, pop out of the moulds and leave to cool on a wire rack. Meanwhile, make the icing by stirring around 1.5 teaspoons of water into the icing sugar – it should be thick but runny enough to spread.
  5. Take 1 teaspoon of the icing and put into a separate small bowl with a couple of drops of yellow food colouring and mix well.
  6. Once the cakes are cool, use a teaspoon to create a little dip in each of the cakes. Place a little of the white icing into each dip being careful not to over fill. Drop a tiny bit of the yellow icing into the middle of the white icing to create the “yolk”. They’re ready to serve!

Ingredients

  • 50 grams self raising flour
  • 1 tbsp cocoa powder
  • 4 tbsp granulated sweetener
  • 3 eggs
  • 25 grams icing sugar
  • 1-2 drops yellow gel food colouring
  • low calorie cooking spray
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