Chocolate Tim Tam Cake
August 09, 2018
"From our daily newspaper The West Australian. Times are estimated. If made as per ingredients they have declared it diabetic friendly."
- Serving Size: 1 (87.3 g)
- Calories 268.8
- Total Fat - 11.4 g
- Saturated Fat - 3.8 g
- Cholesterol - 61.2 mg
- Sodium - 270.8 mg
- Total Carbohydrate - 36.1 g
- Dietary Fiber - 2 g
- Sugars - 8.3 g
- Protein - 6.9 g
- Calcium - 63.1 mg
- Iron - 1.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.1 mg
Preheat oven to 160C fan-forced.
Spray a 2 x18cm springform cake tins with cooking spray and line the bases and sides with baking paper.
Using a wooden spoon, combine margarine and sugar in a medium bowl and then add the puree, 1 egg yolk and vainilla and mix until smooth.
Sift cocoa powder and flours over mixture, turning husks to bowl and then add milk and stir until combined.
Using electric beaters, whisk the two egg white in a small clean, dry bowl until soft peaks for and then add to cocoa mixture and using a metal spoon, fold in until well combined.
Divide mixture evenly between prepared tins and smooth the surfaces and bake for 15 to 20 minutes or until a skewer inserted into the centre of cakes comes out clean and then set aside for 10 minutes before turning out onto a wire rack to cool completely.
Put one cake on a serving plate and spread half the mousse over the top of the cake and sprinkle over half the chopped Tim Tams.
Top with the remaining cake and spread over remaining mousse and sprinkle over remaining Tim Tams and serve cake.
Tips & Variations
No special items needed.