THINK THIN : My adapted version of “Eat Shrink and be Merry’s” flourless “La Vida Mocha” cake.
Shit that’s a long title. Well this is going to be a long post, but don’t worry it’s totally worth it (flourless cake remember?)
1/2 C evaporated milk
3/4 C brown sugar
1/2 C splenda
1 tbsp coffee powder
3 oz unsweetened chocolate
1 scoop chocolate protein powder (or *cocoa powder*)
1/4 C non fat yogourt of choice
2 egg yolks
5 egg whites
1 tsp salt
Preheat oven to 350. In a small sauce pan whisk milk, brown sugar and coffee until sugar dissolves. Remove from heat. Add chocolate squares until melted - let cool down.
Add cocoa powder (protein powder), non fat yogurt and egg yolks. Whisk until smooth.
Beat egg whites until they reach a soft peak, add salt and some creme of tartar (if you’d like) to help the peak stiffen. Fold egg whites with the chocolate mixture until no white streaks remain.
Pour mixture into prepared pan, bak 30-35 minutes - remove cake from oven and let cool on a rack (It will dramatically fall down as it cools.) - when cake is cool, cover and refrigerate until cold.
Makes 12 servings (per serving) : 105 calories, 16 carbs, 2g of fat, 5g protein, 56 mg sodium