CHOCOLATE LOVERS SPONGE CAKE
1-1/2 cups softened unsalted butter
1 cup vanilla protein powder
3 cups artificial sweetener
1 cup flaxseed meal
1 1/2 cups unsweetened cocoa powder
1 1/2 tsp. baking powder
3 eggs
2 tsp. vanilla extract
3 ounces(3 squares) unsweetened baking cocolate
Preheat overn to 350 F. In a bowl with electric mixer on medium cream together the butter, protein powder, 2 cups of the artificial sweetener, flaxseed meal, cocoa, baking powder, eggs, vanilla and 1 cup water. Beat until well blended.
Pour the batter into a greased, nonstick 10 inch baking pan, filling it about 3/4 full. Bake for 20 to 25 minutes. Remove from the oven and allow to cool on the counter.
While the cake is cooling, melt together the chocolate and 1 cup of the artificial sweetener in a microwave. Do not let overcook or burn. Stir often.
Place the cooled cake on a large sheet of waxed paper. Pour the melted chocolate over the top and let set for 10 minutes. Store in a dry, airtight container.
12 servings; 2.0 net carbs
Recipe submitted by Edith Weil
1-1/2 cups softened unsalted butter
1 cup vanilla protein powder
3 cups artificial sweetener
1 cup flaxseed meal
1 1/2 cups unsweetened cocoa powder
1 1/2 tsp. baking powder
3 eggs
2 tsp. vanilla extract
3 ounces(3 squares) unsweetened baking cocolate
Preheat overn to 350 F. In a bowl with electric mixer on medium cream together the butter, protein powder, 2 cups of the artificial sweetener, flaxseed meal, cocoa, baking powder, eggs, vanilla and 1 cup water. Beat until well blended.
Pour the batter into a greased, nonstick 10 inch baking pan, filling it about 3/4 full. Bake for 20 to 25 minutes. Remove from the oven and allow to cool on the counter.
While the cake is cooling, melt together the chocolate and 1 cup of the artificial sweetener in a microwave. Do not let overcook or burn. Stir often.
Place the cooled cake on a large sheet of waxed paper. Pour the melted chocolate over the top and let set for 10 minutes. Store in a dry, airtight container.
12 servings; 2.0 net carbs
Recipe submitted by Edith Weil
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