Crunchy Chocolate Cake (Healthier, Sugar-Free Version)

Name: Crunchy Chocolate Cake (Healthier, Sugar-Free Version)
Total time: 2400 s
Yield: 15 pieces
Cuisine: American
Ingredients: 2 Eggs; 260 ml Skim milk; 30 g 100% cocoa powder; to taste Stevia (equivalent to 12 tbsp sugar, adjust to taste); 200 g Gluten-free flour mix; 1 tbsp Baking powder; 2 NaturalWhey chocolate shakes (to pour over cake after baking); 1 cup Sugar-free cornflakes; 180 g Sugar-free chocolate (milk or semi-dark); 1 tbsp Sugar-free hazelnut-cocoa cream; as needed Olive oil (for greasing)

Hessa @hessacooks

For no-protein option: replace cake mix with ready-made cake mix, and replace chocolate protein milk with regular chocolate milk.

Hessa @hessacooks

For no-protein option: replace cake mix with ready-made cake mix, and replace chocolate protein milk with regular chocolate milk.

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Ingredients

40 minutes

15 pieces

2Eggs
260 mlSkim milk
30 g100% cocoa powder
to taste Stevia (equivalent to 12 tbsp sugar, adjust to taste)
200 gGluten-free flour mix
1 tbspBaking powder
2NaturalWhey chocolate shakes (to pour over cake after baking)
1 cupSugar-free cornflakes
180 gSugar-free chocolate (milk or semi-dark)
1 tbspSugar-free hazelnut-cocoa cream
as neededOlive oil (for greasing)

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Steps

40 minutes

1

Preheat oven to 180°C (356°F). Grease an 18×28 cm pan with olive oil.
2

Mix eggs, skim milk, cocoa powder, stevia, flour mix, and baking powder until smooth.
3

Pour batter into the pan and bake for 30 minutes.
4

While still warm, using a straw, poke holes in the cake mix. This step is essential to make sure the next step is covered correctly.
5

Pour the two chocolate whey shakes evenly over the cake to soak.
6

For the topping, melt chocolate with hazelnut-cocoa cream, then mix in cornflakes.
7

Spread the crunchy topping over the soaked cake.
8

Let cool until the topping is set and crunchy.