Craving something sweet? You can never go wrong with chocolate cake. Today, we’ve prepared a lighter version of Viennese Sachertorte that fits a healthy, balanced diet. Will you try it as a snack or a dessert with your afternoon tea or coffee?
Ingredients for the cake base:
- 100 g wholemeal spelt flour
- 100 ml semi-skimmed milk
- 60 g erythritol
- 50 ml rapeseed oil
- 50 g fine oats
- 40 g chocolate protein powder
- 20 g cocoa powder
- 2 eggs
- 1 tsp baking powder
- a pinch of salt
Ingredients for the filling and glaze:
- 80 g Yum Yum protein spread
- 70 g dark chocolate
- 1 tbsp coconut oil
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Method:
Blend the oats finely and mix them with the flour, erythritol, protein powder, cocoa powder, baking powder, and salt. Add milk, oil, and eggs, then mix into a smooth batter. Prepare a cake tin by spraying it with cooking spray or lining it with parchment paper, and pour in the batter. Place the prepared tin in the oven preheated to 180°C (356°F) and bake for approximately 25 minutes. Then, poke the cake in several places with a wooden skewer. If it comes out clean, the cake is done. If not, bake a little longer until fully cooked.
Remove the cake base from the tin, let it cool partially, then slice it horizontally with a knife. Spread the inner side of the top layer with Yum Yum protein spread and place it back on the bottom layer.
By turning the cake this way, you’ll end up with a nicely even top. Then, melt the chocolate with the coconut oil in a water bath (you can also use a silicone bag) and pour it evenly over the entire surface of the cake. Place the cake in the refrigerator to cool, then enjoy.
Nutritional Values | 1 slice (10 slices total) |
|---|---|
| Energy value | 247 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Fats | 13 g |
| Fibre | 3 g |
If you want to enjoy a healthy chocolate cake, give this Sachertorte a try.
Feel free to share your creations on social media using the hashtag #gymbeamcom.
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