Toffee banana chocolate weetabix cake

1. Method

2. Preheat oven to 200c of 400f
In a large bowl, add the weetabix and weak coffee and soak until softened.
Add the cocoa powder and baking powder and mix thoroughly.
Separate the yolks from the eggs, then set the whites aside.
Whisk the egg yolks with the vanilla essence and mix into the weetabix cocoa powder mixture.
Whisk the egg whites until stiff (meringue peaks) and add the sweetener, whisking as you do so.
Fold the egg whites into the weetabix mixture and stir until the mixture becomes and light brown colour, with flecks of chocolate bits.
Spray a small square oven proof dish with the buttery Frylight/Pam spray and pour in the cake mixture.
Bake in the oven for approx 30-40mins until a toothpick entered into the centre comes out clean.
Leave to cool, then score into 4 equal size pieces.
For the topping (which is enough for 2 slices):
I suggest to add the topping when you are reading to serve your cake, so if only using two slices at a time like me. Store the other two slices without topping until you are ready to serve.
Mix the quark, with the sweetener and vanilla essence and spread on the top of 2 slices of cake.
Slice the banana and lay on top of the quark mixture.
In a small saucepan, add the sugar and water and a spray of buttery Frylight/Pam, continuously stir over a high heat until the sugar mixture begins to go a light golden colour, remove from heat and drizzle the toffee sauce over the top of the two slices of cake. You need to do it quickly, because as soon as it cools it will set.

3. and most importantly ENJOY!!!!!