Quest Nutrition Black Forest Cake

Black Forest Cake – All of the flavor, none of the lions, tigers or bears…oh my! ‪#‎CookClean‬

Black Forest Cake

Yields: 16 servings 

Serving Size: 1 slice

Prep Time: 20 min

Cook Time: 40 min

Total Time: 5 hr

Ingredients:

Cake

3 scoops Quest® Chocolate Milkshake Protein Powder

½ cup unsweetened cocoa powder

½ cup zero-calorie sweetener

2 teaspoons baking powder

½ teaspoon salt

½ cup almond milk

½ cup liquid egg whites

3 eggs

3 tablespoons applesauce

2 tablespoons butter, melted

1 teaspoon vanilla extract

Nonstick cooking spray

Icing

4 scoops Quest® Vanilla Milkshake Protein Powder

2 cups fat-free Greek yogurt

1 cup powdered zero-calorie sweetener

Cherries

2½ cups fresh pitted cherries (344.0g)

¾ cup cold water

1 teaspoon almond extract

Topping

4 ounces sugar-free dark chocolate

Method:

Cake

1. Preheat oven to 350°F.
2. In a large mixing bowl, add Quest Protein Powder™, cocoa powder, sweetener, baking powder, and salt. Whisk until completely combined.
3. In the same bowl, add the almond milk, egg whites, eggs, applesauce, butter, and vanilla extract. Whisk well.
4. Line the bottom of two 10-inch round cake pans with parchment paper.
5. Lightly coat parchment paper with cooking spray.
6. Evenly distribute batter between the cake pans.
7. Bake for 38 minutes, or until an inserted toothpick comes out clean.
8. Remove and cool for 20 minutes before removing from pan and allowing to cool for another 20 minutes.

Cherries

1. Chop cherries into small pieces and place into a small bowl.
2. In the same bowl, add water and almond extract.
3. Soak cherries for about 25 minutes, stirring occasionally.
4. Strain cherries over a small bowl, reserving both the liquid and cherries.

Icing

1. In a medium bowl, add Quest Protein Powder™, Greek yogurt, and sweetener. Mix with beaters on medium speed until smooth.

Assembly

1. Remove cakes from pans.
2. Cut each cake in half lengthwise.
3. Using a pastry brush, spread ¼ of the cherry liquid on one of the cake halves.
4. Spread ¼ of the icing evenly over the same cake half.
5. Spread ⅓ of the chopped cherries evenly over the icing.
6. Repeat with the other cake halves, leaving the top without the chopped cherries.
7. Using a knife, shave the chocolate into thin flakes and top the cake with it.
8. Let the cake sit in the fridge for at least 4 hours or overnight.
9. Slice into sixteen even pieces, and serve.

Nutrition Info

Calories: 182

Protein: 21g

Fat: 6g

Net Carb: 8g (sugar gram)

Erythritol: g

Fiber: 4g

Total Carb: 12g

 P/CAL: 46%