Chocolate Cake

Calories:  885 kcal (entire cake)

Protein: 46 g
Fats: 45.8 g
Carbohydrates: 74.3 g

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Ingredients:

Cake:

• 2 eggs + 1 egg white
• 35 g rice flour
• 20 g cornstarch
• 150 ml greek yogurt
• 20 g cocoa powder
• 1 teaspoon baking powder
• Sweetener (to taste) and a pinch of salt

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Cream:

• 250 g ricotta
• 100 ml kefir
• 10 g poppy seeds
• Sweetener (to taste)
• 1 teaspoon instant coffee (for soaking the cake layers)

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Instructions:

1. Preheat the oven to 180°C (350°F).
2. Separate the egg whites from the yolks. In a bowl, mix the yolks with all cake ingredients except the egg whites.
3. Whip the egg whites to stiff peaks and gently fold them into the batter.
4. Pour the batter into a baking pan and bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
5. Once cooled, slice the cake into two layers and soak each layer with the coffee.
6. Blend the ricotta and kefir until smooth to make the cream.
7. Assemble the cake by spreading the cream over each layer, stacking them neatly.

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Enjoy your delightful protein-packed chocolate cake!