High-protein healthy Swedish sticky chocolate cake
From the foundersAlexander Eriksson·Founder & CEO
A moist, high-protein kladdkaka (Swedish sticky chocolate cake) with less fat and minimal sugar, perfectly suited to your calorie and protein goals.
Ingredients
4 servings
- 3 steggs
- 60 gMarabou milk chocolate bar 160g
- 25 gBregott® butter & rapeseed oil spread, salted 75% 500g
- 60 gchocolate protein powder (whey)
- 2 mskcocoa powder
- 0.75 dlgranulated sweetener (erythritol)
- 30 goat flour
- 1 krmsalt
How to make it
- 1
Preheat the oven to 175°C and grease a small springform tin (about 18-20 cm in diameter) with a little of the butter.
- 2
Gently melt the rest of the butter and the chocolate in a saucepan over low heat or in the microwave.
- 3
Whisk the eggs and sweetener in a mixing bowl until light and fluffy.
- 4
Mix the dry ingredients: protein powder, cocoa, oat flour and salt.
- 5
Fold the dry ingredients and the melted chocolate mixture into the egg mixture. Stir gently to a smooth batter.
- 6
Pour the batter into the tin and bake in the middle of the oven for about 10-12 minutes. It should still be soft and gooey in the middle.
- 7
Let the cake cool in the fridge for at least 1 hour before serving so it sets properly.
Kitchen tips
- Don't overbake the cake; it firms up considerably as it sits in the fridge.
- Serve with a dollop of low-fat quark or fresh berries for extra freshness.
AI-generated content. Always verify ingredients and allergen information yourself.
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