Imported from Instagram
Microwave Crunchy Chocolate Cake
A protein chocolate cake ready in about 90 seconds, soft on the inside and topped with a crunchy cream made with dark chocolate and cornflakes. The base makes 2 individual cakes, while the topping is portioned for 1 cake.
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Ingredients
- 80 g Almond milk (For the base; amount indicated for 2 individual cakes.)
- 10 g Erythritol and stevia (For the base; sweetener blend.)
- 5 g Unsweetened fat-reduced cocoa powder (For the base; sift before using.)
- 30 g All-purpose flour (For the base; sift before using.)
- 30 g Chocolate whey isolate (For the base; sift before using.)
- 55 g Egg (55 g; for the base.)
- 3 g Baking powder (For the base.)
- Salt (A pinch, for the base.)
- 50 g Almond milk (For the crunchy topping.)
- 5 g Erythritol and stevia (For the crunchy topping; sweetener blend.)
- 5 g Unsweetened fat-reduced cocoa powder (For the crunchy topping.)
- 10 g 90% dark chocolate (For the crunchy topping.)
- 15 g Peanut butter (Optional; for the crunchy topping.)
- 25 g Cornflakes (Add to the cream; they can be left whole or lightly crushed.)
- Salt (A pinch, for the crunchy topping.)
Steps
- 1
Pour 80 g of almond milk and 10 g of erythritol and stevia into a microwave-safe bowl. Heat at full power for 30 seconds.
- 2
Sift the fat-reduced cocoa powder, baking powder, salt, all-purpose flour, and chocolate whey isolate into the bowl.
- 3
Add the 55 g egg and whisk until smooth and lump-free.
- 4
Divide the batter between 2 ramekins, about 110 g in each.
- 5
Microwave the ramekins at full power for 1 minute and 30 seconds.
- 6
Allow the bases to cool and set.
- 7
For the topping for 1 cake, place 50 g of almond milk, 5 g of erythritol and stevia, 5 g of fat-reduced cocoa powder, 10 g of 90% dark chocolate, 15 g of peanut butter if desired, and a pinch of salt in a bowl.
- 8
Heat the mixture in the microwave for 30 seconds.
- 9
Stir until smooth and homogeneous.
- 10
Add 25 g of cornflakes, either whole or lightly crushed by hand, and mix them well into the cream.
- 11
Pour the crunchy topping over 1 cooled cake and serve.
Notes
The base can be stored in the refrigerator for up to 3 days. Before eating, it can be moistened with a little coffee. Add the crunchy topping just before serving; otherwise, the cornflakes will lose their crunch. The values stated by the author for 1 complete cake with peanut butter are 434 kcal, 27.8 g of protein, 37.1 g of carbohydrates, and 18.2 g of fat; without peanut butter, they are 339 kcal, 23.9 g of protein, 35.5 g of carbohydrates, and 10.4 g of fat.
Nutrition per serving
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