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Chocolate Protein Cake (Flour-less) by Team BMC
Before you begin, please read the following:
1) This is a bit time-consuming.
2) I use Splenda in this recipe and I know there is great debate about the carb content of this product. So with that said, I did not count whatever carbs are in Splenda, if any.
3) I was inspired by this recipe right here. This recipe calls for a water bath.
4) Obviously, don't replace an entire day's worth of meals with this cake. It's meant to be a "once-in-a-while" treat to satisfy those days where you need to be on diet, but can't afford to cheat.
5) If you try this recipe and like it...please share it with other people, but don't forget to give credit
Flour-less Chocolate Protein Cake
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1/4 cup water
1/4 cup regular, prepared coffee (no sugar, no cream, just plain coffee) {coffee brings out the flavor of chocolate, don't skip this, it's worth it!}
3/4 cup Splenda
8 ounces (2 bars) of Nestle Semi-Sweet Baking Chocolate (go with this, it will make your batch match mine and I'm confident with my macros)
1 1/2 cup of Better N Eggs egg substitute (or Egg Beaters)
140 grams of True Protein Recession Whey (I recommend this protein powder as it will match the macros I calculated. I can't recommend or attest to any other brand)
1 cup of Promise Fat-Free Butter at room temperature
1 teaspoon vanilla
A pinch of salt
1) Pre-heat oven to 300 degrees Fahrenheit. In a small sauce-pan, heat the water, coffee, and Splenda till incorporated. In fact, you can just mix them all together in a container since Splenda dissolves easy. Set is aside and let cool.
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2) In a large microwave safe bowl, break up your chocolate and melt it in the microwave for a minute. Stir to smooth.
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3) Add your fat-free butter, coffee/water/Splenda/ mixture, and vanilla extract. Mix well. Ditch the butter flavoring. I know I have it in my picture, but you don't need it. Oh, and boil some water at this point.
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4) Then gradually stir in your eggs.
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5) Add a pinch of salt because you're gourmet like that
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6) Lightly spray some non-stick cooking spray to your pan. I used a 9" spring form pan, but you can use a regular 9" or 10" cake pan. Pour your batter into the prepared pan. Now this is very important. Place the pan into a larger cake pan and place that pan into a cooking sheet. You will be baking this cake into what's called a water bath. It's a common technique used in cheesecakes and custards and we're doing that here to keep the cake nice and moist. Place the cooking sheet into the center rack of your oven. Fill the larger pan with boiling water halfway up the sides. Bake this for 45 minutes. The cake will look wet in the center. That's alright. Let it chill in the fridge overnight in the pan.
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7) To take it out of the spring form pan, just run a knife around the perimeter of the cake and release the lock from the pan. For a cake pan, dip the bottom of the pan in hot water for 10 seconds and invert onto a plate.
**broken link removed**
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Before you begin, please read the following:
1) This is a bit time-consuming.
2) I use Splenda in this recipe and I know there is great debate about the carb content of this product. So with that said, I did not count whatever carbs are in Splenda, if any.
3) I was inspired by this recipe right here. This recipe calls for a water bath.
4) Obviously, don't replace an entire day's worth of meals with this cake. It's meant to be a "once-in-a-while" treat to satisfy those days where you need to be on diet, but can't afford to cheat.
5) If you try this recipe and like it...please share it with other people, but don't forget to give credit
Flour-less Chocolate Protein Cake
**broken link removed**
1/4 cup water
1/4 cup regular, prepared coffee (no sugar, no cream, just plain coffee) {coffee brings out the flavor of chocolate, don't skip this, it's worth it!}
3/4 cup Splenda
8 ounces (2 bars) of Nestle Semi-Sweet Baking Chocolate (go with this, it will make your batch match mine and I'm confident with my macros)
1 1/2 cup of Better N Eggs egg substitute (or Egg Beaters)
140 grams of True Protein Recession Whey (I recommend this protein powder as it will match the macros I calculated. I can't recommend or attest to any other brand)
1 cup of Promise Fat-Free Butter at room temperature
1 teaspoon vanilla
A pinch of salt
1) Pre-heat oven to 300 degrees Fahrenheit. In a small sauce-pan, heat the water, coffee, and Splenda till incorporated. In fact, you can just mix them all together in a container since Splenda dissolves easy. Set is aside and let cool.
**broken link removed**
**broken link removed**
2) In a large microwave safe bowl, break up your chocolate and melt it in the microwave for a minute. Stir to smooth.
**broken link removed**
**broken link removed**
**broken link removed**
3) Add your fat-free butter, coffee/water/Splenda/ mixture, and vanilla extract. Mix well. Ditch the butter flavoring. I know I have it in my picture, but you don't need it. Oh, and boil some water at this point.
**broken link removed**
**broken link removed**
**broken link removed**
4) Then gradually stir in your eggs.
**broken link removed**
5) Add a pinch of salt because you're gourmet like that
**broken link removed**
6) Lightly spray some non-stick cooking spray to your pan. I used a 9" spring form pan, but you can use a regular 9" or 10" cake pan. Pour your batter into the prepared pan. Now this is very important. Place the pan into a larger cake pan and place that pan into a cooking sheet. You will be baking this cake into what's called a water bath. It's a common technique used in cheesecakes and custards and we're doing that here to keep the cake nice and moist. Place the cooking sheet into the center rack of your oven. Fill the larger pan with boiling water halfway up the sides. Bake this for 45 minutes. The cake will look wet in the center. That's alright. Let it chill in the fridge overnight in the pan.
**broken link removed**
**broken link removed**
**broken link removed**
**broken link removed**
**broken link removed**
**broken link removed**
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7) To take it out of the spring form pan, just run a knife around the perimeter of the cake and release the lock from the pan. For a cake pan, dip the bottom of the pan in hot water for 10 seconds and invert onto a plate.
**broken link removed**
**broken link removed**
**broken link removed**
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