Time: 25 min.
Complexity: easily
Servings: 8

The more layers of cream in a cake, the more moist it will be without the need to soak the layers. To achieve this, the layers need to be very thin. This ten-layer chocolate cake is made flourless, using protein powder. A great option for a gluten-free diet!

Ingredients:

• 1 cup unsweetened applesauce
• 4 eggs
• 2 tsp baking powder
• 0.5 cup (2 scoops) + 66g protein powder, such as Rocco Raw Organic Protein Powder
• Cooking spray
• 2 liters of chocolate-hazelnut spread, such as Rocco

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, applesauce (puree), chocolate-nut butter, protein powder

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Preparation:

Step 1
• Combine applesauce, eggs, baking powder, and protein powder in a small bowl.
Step 2
• Heat a 6-inch nonstick skillet over medium heat. Spray with cooking spray and pour 2 ounces of batter into the pan.
Step 3
• Cook until the edges of the crust are set, about 45 seconds, then flip. Cook for another 15-30 seconds; transfer to a plate. Repeat with the remaining dough.
Step 4
• Cover each cake layer with chocolate-hazelnut spread. Then spread the spread over the top and sides of the cake.

Votes: 2