Of which 0.9 g sugars and 1.1 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Complete protein (egg) · Choline (egg) · Calcium (cottage cheese)
Allergens gluten (oats), egg, peanuts, milk, tree nuts
Protein chocolate cake
Moist inside, with a real chocolate topping and no added sugar.
Ingredients
- 1 cup cottage cheese (200 g / 7 oz)
- 1 cup egg whites (240 g / 8½ oz)
- 75 g (2¾ oz) oat flour
- 60 g (2 oz) chocolate protein powder
- 45 g (1½ oz) reduced-fat cocoa powder
- ½ cup unsweetened almond milk (120 g / 4 oz)
- 1 pinch salt (1 g)
- 3 tbsp low-fat Greek yogurt (45 g / 1½ oz) — topping
- 25 g (1 oz) chocolate protein powder — topping
- 20 g (¾ oz) reduced-fat cocoa powder — topping
- chopped peanuts, to taste — optional, topping
Method
- Blend the egg whites with the cottage cheese until smooth.
- Transfer to a bowl and add the oat flour, protein powder, cocoa, almond milk and salt. Mix until you have a creamy, even batter.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Desserts”. The English edition is coming soon.
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