Name: High Protein Schoko-Herz-Kuchen
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 1 Portion
Cuisine: Regional
Ingredients: 150 g dunkle Schokolade (mind. 70 % Kakao); 150 g Butter; 3 Eier; 50 g Zucker; 30 g Mandelmehl; 30 g Kakaopulver; 30 g Schoko-Proteinpulver; 1 gehäufter TL Backpulver; 80 g Zartbitterschokolade; Eine Handvoll frische Himbeeren

Schokoladig, saftig und trotzdem proteinreich – dieser High Protein Schoko-Herz-Kuchen verbindet intensiven 70 % Kakao mit einer Extraportion Protein zu einem besonders fudgy Genussmoment. Dank Mandelmehl und Schoko-Protein bleibt der Kuchen angenehm kompakt, weich im Kern und wunderbar aromatisch. Perfekt als besonderes Highlight für Geburtstage, Valentinstag oder einfach, wenn du Lust auf einen schokoladigen Treat mit Mehrwert hast.

Ingredients

2 Portions

150 g
Dark chocolate (min. 70 % cocoa)
150 g
Butter
3
Eggs
50 g
Sugar
30 g
Almond flour
5 TBSP.
Cocoa powder
30 g
LiveFresh Protein mix chocolate
1 TSP
Baking powder
80 g
Dark chocolate
1 Handful
Raspberries

Required kitchen utensils

Tupperware bowl

Stirrer

Cake tin

Oven

Baking paper

Baking tray

Preparation

Preparation time: 5 min.

Preparation time: 35 min.

Total time: 40 min.

1

Prepare the oven: Preheat the oven to 175 °C top/bottom heat. Grease the heart shape or line with baking paper.
2

Melt the chocolate butter: Roughly chop the chocolate and slowly melt with the butter in a bain-marie. Stir until smooth and leave to cool for 5 minutes.
3

Eggs & sweetness: Beat the eggs with the sugar until creamy (do not beat until light and fluffy).
4

Mix the dry ingredients: Mix together the almond flour, cocoa powder, protein powder and baking powder.
5

Make the batter: Stir the chocolate mixture into the eggs. Fold in the dry ingredients until you have a smooth, thick batter. Pour the batter into the heart shape and smooth out.
6

Bake: 22-26 minutes. For fudgy center → rather 22 minutes. Test with a skewer: moist crumbs are perfect! Leave the cake to cool completely.
7

Chocolate icing: Melt 80 g dark chocolate in a bain-marie. Pour over the cooled heart cake and allow to run slightly.
8

Decorate: Immediately place the fresh raspberries on the still soft glaze.
Optional: sift a little cocoa powder or sugar powder over the top. Allow the icing to set.

Nutrition

Per portion

380 kcal

22 g

32 g

11 g

Recipe video

In diesem kurzen Rezeptvideo zeigen wir dir Schritt für Schritt, wie du das Gericht schnell und einfach zubereitest.

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Michael Klemm

Recipe developer

Michael Klemm is a recipe developer at LiveFresh. With his passion for healthy, creative cuisine, he develops innovative and delicious recipes. Let yourself be inspired and discover new ways to enjoy healthier food.

High Protein Schoko-Herz-Kuchen

Ingredients

Required kitchen utensils

Preparation

Nutrition

Recipe video

Kokos-Mandel-Kuchen mit Skyr Drink Maracuja

Skyr Protein Bowl mit Crunch & Beeren

Brombeer-Mandel Mugcake (in der Mikrowelle!)

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