50 calorie chocolate cake:THE cake that does not make you feel guilty!
Through the magic of the internet, American pastry chef Emma Fontanella saw her 50-calorie-only chocolate cake recipe go viral. Indeed, as of May 3, 2021, his video, posted on April 9, 2020, now has more than 14,700,000 views on YouTube. A success that is reminiscent of that of Fatima who holds the channel Cuisine Marocaine on the video platform. and whose recipe for pan-fried banana cake was a worldwide success during the first confinement. But back to the chocolate dessert offered by Emma Fontanella, according to the comments, under the video, "so delicious » and in addition it does not make you fat. So we had to share it with you.
Discover the recipe for the 50-calorie chocolate cake that is setting the Web on fire!
Ingredients
For the chocolate cake:
- 80 g of skimmed milk at room temperature
- 180g plain unsweetened yoghurt at room temperature
- 60 g ground or ground oats 100 g stevia sugar
- 1 egg at room temperature
- 50g cocoa powder
- 3/4 of a teaspoon baking soda
- Vanilla (optional)
For the light chocolate ganache (optional, but recommended)
- 70 g of chocolate
- 45 g milk (3 tablespoons)
- 20 g yoghurt (1 tablespoon)
- A little stevia sugar, to taste
The steps to make the chocolate cake:
- Preheat the oven to 160°C
- In a bowl, pour the yogurt, milk and a little vanilla (optional). Mix with a whisk. Heat the mixture for 45 seconds in the microwave. Pour the cocoa powder into the hot preparation, this will intensify the taste of the chocolate. Stir well. Add the stevia sugar, then an egg. Mix again.
- Now add the dry ingredients:oats and baking soda. Mix and quickly pour into a mold in which a sheet of parchment paper has been previously placed.
- Bake for 35 minutes (time to be defined according to the power of the oven).
The steps to make the light chocolate ganache:
- Melt the chocolate in a bain-marie.
- In a small bowl, mix the yogurt, milk, melted chocolate, and a little stevia sugar, depending on the desired result.
- Using a spatula, spread the ganache over the cake.
- Be careful to store the cake at room temperature and not in the refrigerator. The ganache hardens at a cold temperature.
