Crunchy Chocolate Cake (Healthier, Sugar-Free Version)

Ingredients

• 2 Eggs
• 260 ml Skim milk
• 30 g 100% cocoa powder
• to taste Stevia (equivalent to 12 tbsp sugar, adjust to taste)
• 200 g Gluten-free flour mix
• 1 tbsp Baking powder
• 2 NaturalWhey chocolate shakes (to pour over cake after baking)
• 1 cup Sugar-free cornflakes
• 180 g Sugar-free chocolate (milk or semi-dark)
• 1 tbsp Sugar-free hazelnut-cocoa cream
• as needed Olive oil (for greasing)

Steps

1. Preheat oven to 180°C (356°F). Grease an 18×28 cm pan with olive oil.
2. Mix eggs, skim milk, cocoa powder, stevia, flour mix, and baking powder until smooth.
3. Pour batter into the pan and bake for 30 minutes.
4. While still warm, using a straw, poke holes in the cake mix. This step is essential to make sure the next step is covered correctly.
5. Pour the two chocolate whey shakes evenly over the cake to soak.
6. For the topping, melt chocolate with hazelnut-cocoa cream, then mix in cornflakes.
7. Spread the crunchy topping over the soaked cake.
8. Let cool until the topping is set and crunchy.