Rich Chocolate Protein Fudge Cake

Serves: 8

Ingredients

Rich Chocolate Protein Fudge Cake

For the base:

  • 2 sachets of Bioflex Nutrition Some Like It Hot in Chocolate
  • 4 tablespoons almond meal
  • 30g nuts of choice - we used walnuts
  • 1 tablespoon cocoa
  • 1 tablespoon milk of choice
  • 1 tablespoon peanut butter or almond butter
  • 1 tablespoon no sugar added maple syrup
  • 1 tablespoon coconut oil or organic butter

For the mousse:

  • 300g silken tofu
  • 200g dark organic chocolate
  • 2 tablespoons milk of choice
  • Pinch of salt
  • 2 tablespoons cocoa powder
  • 1 teaspoon vanilla essence

Directions

  1. For the base: Line a medium cake tin with baking paper.
  2. In a bowl combine maple syrup, coconut oil (or organic butter), milk and nut butter. Heat for 20 seconds to help with mixing.
  3. Add remaining base ingredients and mix to a firm dough.
  4. Press into lined cake tin.
  5. For the mousse: Melt chocolate and milk together.
  6. Place in a food processor with all remaining mousse ingredients and blend until smooth and creamy.
  7. Pour over the base.
  8. Place in the fridge to set for approximately 2-3 hours.
  9. Best consumed within 2-3 days and stored in an airtight container in the fridge.

Nutritional Information

Per serve (87.5g) / Per 100g

Energy (kJ): 1090/1250 | Protein (g): 10.5/12 | Fat (g): 16.7/19 | Saturated Fat (g): 8.2/9.4 | Carbohydrates (g): 17.2/19.6 | Sugar (g): 13.6/15.6 | Sodium (mg): 47/54