Entering (p/ o bolo)2 eggs
2 col. light margarine (soup)
1 cup. whole wheat flour (tea)
1 cup. (tea) of normal wheat flour
5 col. rolled oat soup
5 col. (soup) cocoa powder (I used 2 carob and 3 cocoa)
5 col. culinary sweetener (soup)
300ml milk (I used semi-skimmed)
1 col. (soup) of yeast
Beat the two egg whites and set aside. In another container, beat the margarine with the two egg yolks until it becomes a whitish cream. Add the other ingredients, add the egg whites and fold gently. Bake in a pan greased with margarine and sprinkled with cocoa powder. Preheated oven to 200º.
Roof: Bring to a boil 1 cup of milk (I used semi-skimmed milk), 1 tablespoon of culinary sweetener and 2 tablespoons of chocolate powder. Let it boil until it thickens. I use a milk jug to avoid spills, as it is taller it makes it easier. This step takes time, the milk boils for 15 to 30 minutes until it thickens. Pour over the cake. I added some slivered almonds, but it’s just decoration.
Oh, they still haven’t invented an incredible chocolate cake that doesn’t make you fat. No pain, no gain baby! Considering the calorie reduction, it’s super worth it, as this is a cake that serves as an alternative for those who need to lose a few pounds, but if you’re looking for the “best chocolate cake in the world” this isn’t your cake. Try this:
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