Protein Chocolate Crunch Cake
Translated from Italian, the language of the reel.
Chestbrah . cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Federico Piraccini on SeeMeCook
A soft, warm chocolate cake topped with crunchy corn flakes coated in cocoa and sugar-free maple syrup. The recipe makes two servings and is high in protein.
- Time
- 6 minutes
- Equipment
- Microwave
- Good for
- Snacks
- Contains
- Gluten, dairy, and eggs
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 30 g
- 30 g
- 50 g
- 120 g
- 20 g
- 20 g
Weights are estimates. Together, the ingredients weigh about 270 g before cooking, which is about 135 g per serving.
Steps
In a bowl, mix the self-rising flour, whey protein, egg, half of the cocoa powder, and 1/4 cup of the sugar-free maple syrup until smooth.
Microwave the mixture for 60 seconds.
In another bowl, mix the remaining sugar-free maple syrup and cocoa powder.
Add the corn flakes and gently fold them in until they are completely coated with the chocolate mixture.
Spread the crunchy topping over the warm cake and serve.
Notes
The recipe states 206 kcal, 19.5 g of protein, 28 g of carbohydrates, and 4.5 g of fat per serving, for a total of 2 servings. The microwave-safe container and power level are not specified; the stated cooking time is 60 seconds.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 225
- Protein
- 20 g
- Carbs
- 31 g
- Fat
- 5 g
- Fiber
- 5 g
Where the calories come from
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