Video of the recipe
Recipe Identity Card
- 182 KCal Calories per serving
- Easy enough difficulty
- Doses for 8 people
- Preparation 25 minutes
- Average cost
- Note 25 minutes for preparation; 30 minutes for cooking
Recipe Category: Protein Recipes / Light Diet Recipes / Vegetarian Recipes / Functional Recipes / Chocolate Protein Cake
For the base
- 60 g of whey protein
- 30 g of bitter cocoa
- 50 g of milk powder
- 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 spoons of milk
- Square pan from the side of 22 cm
- Baking paper
- Scale weighs food
- Electric whips
- In a bowl, mix all the dry ingredients: oatmeal, 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 beat until stiff.
- Add the egg whites mass to the other ingredients, taking care to mix from top to bottom to avoid letting the mixture go limp.
- Pour the dough 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.