Here’s a recipe we love for the holidays

It’s the same every year. The end of the year celebrations are often synonymous with a few extra pounds for a few of us! And because diets are real and we’re all about losing even less weight during the gourmet month of the holidays, we’ve found an ultra-delicious slimming alternative to the mythical chocolate chip cookie that we’ll be munching on in December without worrying about any weight gain. At mealtimes or as a dessert for those long-awaited family meals, this 3.0 chocolate cake beats almost every other delicacy, being so rich and sweet. Here’s why they promise a delicious year-end holiday season without the bloat, please!

It’s all about the chocolate!

It was Dr. Frederick Saldman who developed this almost miraculous recipe, because it provides a feeling of satiety for 6 hours!

The ingredient that makes all the difference? Bye bye milk chocolate or very low cocoa, we bet on dark chocolate with a mandatory 85% cocoa content. A little reminder that dark chocolate is a slimming ally, extremely rich in antioxidants that prevent fat accumulation. It also has the advantage of being much lower in calories than milk or white chocolate. To get a more accurate idea, know that a slice of this cake equals an average of 190 calories, three times less than a traditional chocolate dessert!

Here is the recipe for this cake, which is as delicious as it is appetizing:

  • 180 g 85% dark chocolate
  • 180 g of applesauce without sugar
  • 6 egg whites
  • 2 tablespoons cornstarch or potato starch
  • 1/2 teaspoon of baking powder

As for preparation: First, do it VPour 180 g of 85% dark chocolate with 2 tablespoons of water. Then pour the melted chocolate into a container and add 180 g of sugar-free applesauce.

Mix everything. Then add the equivalent of 2 tablespoons of potato starch (or cornmeal) to the resulting mixture. Also add half a packet of baking powder.

Leave this mixture and now attack the preparation of the egg. In a separate bowl, beat 6 egg whites until stiff. Gently fold the beaten egg whites into the reserved chocolate mixture.

Pour the obtained mass into the shape you want, in a pre-greased shape, so that the cake does not stick after baking. Finish baking everything at 180 degrees. Cook for 25-30 minutes. Before the end of cooking, gently insert the tip of a knife into the cake to check if it is cooked: remove from the oven if and only if the tip is barely dry.

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