Snackingand lose weight? That almost sounds too good to be true. But this chocolaty recipe proves the opposite: aromatic, intense and wonderfully full-bodied in taste - it tastes like the purestsin and is still a real fat burner for the stomach!
Sinfully delicious without being a sin: That's why this chocolate cake is a real belly fat killer!
Because the chocolate cake isfree of flour and sugar, so evensuitable and also scores points with its pure nutritional values. With eight pieces, the good cake is narrow160 caloriesandjust under eight gramsProtein per serving (excluding ganache). This is possible thanks to the almond flour it contains, which is naturally rich in proteins and virtually free fromis. A pinch of chili - yes, you read that right - also gets your metabolism going and also ensures a great taste in the chocolatey spectacle.
Promised! Despite its fit stats, the belly fat killer chocolate cake is aculinary delight, which is probably the juiciest thanks to its intense cocoa aromaof all time remembered. Have fun trying it out!
Tastes like a sin! Chocolate belly fat killer cake recipe
Ingredients
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- 4 Owner
- 100 g Zuckerersatz, z.B. Erythrit
- 80 ml low-fat milk or almond milk
- 20g coconut oil
- 200 g almond flour or ground almonds
- 40 g Baking cocoa, unsweetened
- 2 tsp baking powder
- 2 pinches of salt
- 1 Prize Chili Flock
Optional: For the ganache
- 150 g melted dark chocolate, sugar-free
- 80 ml low-fat milk or almond milk
- 50 g low-fat natural yogurt
- 50 g Erythrit
preparation
- Oven on175 degrees Celsius top and bottom heatpreheat. Grease a small springform pan (20 cm diameter) with a little coconut oil
- Separate the eggs. Beat the egg yolks with erythritol and a pinch of salt until fluffy. Beat the egg whites with another pinch of salt until stiff.
- Carefully stir liquid coconut oil and milk into the egg yolk mixture. Mix the dry ingredients – almond flour, baking powder, chili and cocoa – and gradually fold them into the mixture. Finally, fold in the egg whites.
- Pour the dough into the prepared springform pan and smooth it out. Bake for 30 minutes.
- For the frosting, melt the chocolate in a water bath. As soon as it has cooled slightly, stir in the erythritol, low-fat milk and natural yogurt with a whisk.
- Pour onto the finished cake and let it set in the fridge for at least an hour.
Tipp:The longer the cake sits, the better it tastes! Therefore, ideally prepare it the evening before.
