Double Choc Fudge Cake

Posted by Nicole Frain in Recipes

Double Choc Fudge Cake recipe from Bulk Nutrients
Double Choc Fudge Cake recipe from Bulk Nutrients

Makes: 8 servesCalories: 266Difficulty Level: EasyPreparation time: 25 minutesCook time: 0 minutesTotal time: 25 minutes

Ingredients

For the base:

  • 2 sachets of Bulk Nutrients Protein Hot in Chocolate or 2 sachets of Bulk Nutrients Protein Mousse in Choc Honeycomb or Caramel or 2 scoops (60g) Bulk Nutrients WPI, WPC, Protein Matrix+ or Thermowhey 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

Instructions

For the base:

  1. 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.

For the mousse:

  1. Melt chocolate and milk together.
  2. Place in a food processor with all remaining mousse ingredients and blend until smooth and creamy.
  3. Pour over the base.
  4. Place in the fridge to set for approximately 2-3 hours.
  5. Best consumed within 2-3 days and stored in an airtight container in the fridge.

Nutritional Information

per serve 87.5g/per100g

Energy (Kj): 1090/1250 | Protein (g); 10.5/12 | Fat (g): 16.7/19 | Sat.fat (g): 8.2/9.4 | Carbs (g): 17.2/19.6 | Sugar (g): 13.6/15.6 | Sodium (mg): 47/54

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