Who said that sportspeople must give up sweets to keep fit? sports and loves to keep fit, without sacrificing taste.
Video of the Recipe
Identity Card of the Recipe
- 182 KCal Calories per serving
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Ingrediants
For the base
- 60 g of whey protein
- 30 g of bitter cocoa
- 50 g of powdered milk
- 140 g of oat flour
- 250 g of egg white
- 160 g of yogurt
- 100 g of erythritol or 15-20 drops of sweetener
- Vanilla essence
- 1 pinch of salt
- 10 g of baking powder
- 150 ml of water
For the filling
- 150 g of lean ricotta
- 100 g of peanut butter
- 2-3 tablespoons of milk
Materials Needed
- Square pan from the side of 22 cm
- Bowl
- Baking paper
- Sieve
- Scale weighs food
- Electric whips
Preparation
Did you know that ...
In this recipe, we use the sweetener in drops; alternatively, coconut sugar, erythritol or stevia can be used.
We recommend using chocolate-flavored whey protein, but soy or pea proteins are fine too.
Oatmeal is one of the richest flours in terms of protein.
- In a bowl, mix all the dry ingredients: oat flour, protein powder, milk powder, cocoa, vanilla essence, baking powder and salt.
- Combine the water, plain yogurt and sweetener.
- Pour the egg whites into the container of an electric mixer and whisk until stiff.
- Add the egg whites mass to the other ingredients, taking care to mix from top to bottom to avoid letting the mixture collapse.
- Pour the mixture into a 22 cm square pan lined with baking paper: bake at 160 ° C (mode: ventilated) for about 30 minutes.
- Remove from the oven and leave to cool.
- In the meantime, prepare the filling cream: mix the peanut butter with the fresh ricotta, adding a few tablespoons of milk if necessary to make the cream softer.
- Cut the protein cake in half horizontally and fill with the peanut cream. Cover with the second square of cake: let the cake set in the fridge for 2 hours before cutting it.
- Store in the fridge for 3-4 days: consume as a protein snack.
Alice's comment - PersonalCooker
Do you want a more "practical" version? Divide the dough into muffin cups and cook in the oven: you can hide a raspberry inside before cooking the sweet! So you will always have the protein snack with you.
Nutritional values and Health Comment on the recipe
Protein Chocolate Cake is a food that belongs to the group of sweets.
It is a low calorie recipe, whose energy is provided mainly by lipids, followed by carbohydrates and finally by proteins. Fatty acids are mainly unsaturated, complex carbohydrates and peptides have a high and medium biological value. Fiber is present in high quantities while cholesterol is irrelevant.
It contains some histaminoliberative ingredients (cocoa, egg white). It provides small concentrations of gluten (from oats) and lactose is also present.
That of the Chocolate Protein Cake is a recipe with few contraindications. In case of overweight it is necessary to reduce the portion and the frequency of consumption; the same is true for subjects suffering from severe metabolic pathologies.
It can negatively affect celiac disease and lactose intolerance, less on histamine.
It respects the lacto-ovo vegetarian criteria but not the vegan ones.
The average serving of Chocolate Protein Cake is 50-60 g (about 90-110 kcal).
