Hearty low-calorie recipes

Chocolate caramel cake

I love creating healthy treats. And it seems to get along well. - :)

Chocolate caramel cake
Servings6 Servings
CategoryDifficultyEasy
Ingredients for Biscuits (shape 14 cm)
 3 Eggs
 350 g Pumpkin
 30 g Cocoa
 30 g Peanut flour
 30 g Corn flour
 10 g Malted linseed
 50 g The sweetener erythritol
 6 g Baking powder
 Vanillin
 A pinch of salt
Ingredients for caramel cream
 400 g Culinary cottage cheese "Baltais"
 230 g Milk 2%
 100 g Milk powder 1%
Ingredients for Chocolate Filling
 90 g Milk 2%
 35 g Whey protein
 30 g Erythritol
 20 g Cocoa
 13 g Malted linseed
Ingredients for sponge cake soaking
 80 g Date syrup + water
Ingredients for Chocolate Glaze
 50 g Milk 2%
 30 g Water
 10 g Cocoa
 3 g Gelatin
 Sweetener
Cooking sponge cake
1

First, stew the pumpkin - on the stove, bake it in the oven, or cut it into pieces and put it in the microwave for ~6-10 minutes. Blend into a homogeneous puree and leave to cool.

2

In a bowl, combine all the dry ingredients: flour, linseed, cocoa, baking powder. Mix and sift.

3

Eggs are beaten with vanilla, a pinch of salt, and erythritol. Lather for ~3 minutes until the volume has increased significantly. Add the cooled pumpkin puree - and again a little whipped.

4

Gently fold dry ingredients into egg and pumpkin mixture in two batches. Mix the dough and pour it into the dough mold. I had two silicone molds with a diameter of 14 cm. Put in the oven at a temperature of 175 degrees and bake ~ 30-35 minutes. The biscuit is ready when you insert a wooden stick into it and the dough does not stick to it.

5

Cool the sponge cake and cut each in half.

Prepare the cream
6

Fry the powdered milk in a frying pan until it turns brown. Grind into powder using a coffee grinder or food processor.

7

Pour milk into a saucepan, add fried, grated milk powder, sweetener, and cook. Cover it with cling film so that the film is in contact with the mass and cool.

8

Add culinary curd to the cooled mass. Mix in a homogeneous cream. Put in the refrigerator to cool.

Preparation of chocolate mass
9

Mix all the given ingredients.

Put the cake together
10

Place the first biscuit on the base, wrap the acetate plate around it and fasten it with paper clips. The biscuit is soaked in 20 g of sweetened water.

11

Squeeze ~ 150 g of cream onto the sponge cake along the edge with a pastry bag. Put 50 g of chocolate mass in the middle.

12

Repeat with the second and third sponge cakes.

13

The fourth sponge cake, soaked in syrup water and put on top of the cream, smooth - put a cling film and put the cake overnight in the refrigerator.

Preparation of chocolate glaze
14

Pour 3 g of gelatin with 30 g of cold water and set aside.

15

Pour the milk into a small saucepan, add the cocoa, sweetener and bring to a boil while stirring.

16

Add the swollen gelatin and stir.

17

Pour the glaze into a pastry bag, place it in a deep glass and allow it to cool to 26-30 degrees.

18

Remove the cake from the refrigerator, remove the acetate plate.

19

Cut the end of the pastry bag and pour the cake with chocolate glaze.

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Nutrition Facts

Finished product weight 1440

Servings 6


1 serving contains
Calories 362.5
% Daily Value *
Total Fat 10.02g16%
Total Carbohydrate 38.9g13%
Protein 30g60%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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