CHOCOLATE SPONGE CAKE #glutenfree

made with 

Whey Protein Concentrate

What you'll need:

  • 5 Eggs

  • 1 cup Erythritol (or preferred sweetener)

  • 200g 80% Chocolate

  • MACROS: (per serving)

  • Calories: 173

  • Carbs: 14g

  • Protein: 7g

  • Fat: 10g

SystemLS™ Whey Protein Concentrate
$47.75

Recipe:

  • 1. Separate egg whites from yolks and reserve the yolks in a bowl.

  • 2. Add erythritol (or preferred sweetener) to the bowl of egg whites and beat well until fluffy.

  • 3. Melt the 80% chocolate in 30-second intervals in the microwave, add the egg yolks, and mix.

  • 4. Add the melted chocolate with the yolks to the bowl of beaten egg whites, add the protein, and gently fold with a spatula using enveloping movements.

  • 5. Pour the mixture into a pre-greased cake mold and bake in a preheated oven at 180 degrees Celsius for 55 minutes. Serve and enjoy!