Eat Cake and Lose Weight: The Flourless Chocolate Dessert You Can Enjoy at Night

Despite many being sceptical about eating sweets while following a specific diet, the social media has already come up with lots of healthy dessert options that fit whatever diet you choose.

This might be the case of this chocolate cake that, according to some who have already tried it, can be eaten at any time of the day without harming the figure. The simplest ingredients are required, so check whether you have them all in your kitchen — and try the cake too.

Here’s what you need:

For the sponge cake: 5 eggs, 50 g of oat bran, 35 g of cocoa powder, 15 g of soy or rice flour, 150 g of fermented milk, 50 g of erythritol, 8 g of baking powder, 0.5 tsp of baking soda, vanilla extract to taste, a pinch of citric acid.

For the cream: 6 egg yolks, 40 g of cocoa powder, 8 g of sweetener, a pinch of salt, 210 g of milk, 200 g of ricotta, 1/3 tsp of xanthan gum, milk for soaking to taste.

Separate the egg whites from the yolks. Combine the egg whites with erythritol and citric acid, and beat until stiff peaks form. In a separate bowl, mix the dry ingredients for the sponge cake, and whisk the egg yolks with fermented milk until smooth.

Then combine the dry mixture with the yolk mixture and gently fold it into the whipped egg whites using upward motions, taking care to preserve the lightness of the mixture.

Divide the batter among the baking pans, smooth the tops, and bake at 160°C for about 30–35 minutes, then invert the sponge cakes and let them cool completely.

Carefully trim the cooled cake layers, cut off the tops, and slice each into two layers.

For the cream, combine the egg yolks, milk, sweetener, salt, vanilla extract, and cocoa powder. Heat over low heat, stirring constantly, until slightly thickened, then remove from the heat and let cool completely.

Once cooled, whip the custard base with ricotta and xanthan gum until smooth.

Assemble the cake by lightly soaking the cake layers with milk, spreading them with cream, and stacking them on top of each other.

Place the cake in the fridge for several hours to set, then cover it with cream on all sides, and crumble the tops into crumbs to use as a topping.