There’s something a lot of you probably don’t know about me: I have a baby. That’s right, a baby brother. He’s an absolute dear – friendly, easygoing, downright hilarious, and today it’s his birthday so he turns 23, the old man! Every year, I make a cake for baby whether he’s here or not (and proceed to eat it in his honor, woop woop). Usually he’s not here (booo) because he lives abroad but I make a cake for his birthday anyways.
So… joyeux anniversaire, Paul-Henri! If you’re reading this, know that I miss you and I’ve been wearing a birthday hat all day – figuratively, of course, because your sister ain’t no buffoon. Anyhow, I decided to make a special ultra-protein cake this year by giving it a chocolate heart and some casein frosting. The result was interesting. Check it out:
1. Blended together and baked at 170 C (338 F) for 30-40 minutes; I baked them in just two of these silicone muffin molds
2. Right before sticking the two cakes in the oven, I dunked 1 square (6.5g) of 100% chocolate in each of them to form a kind of chocolate heart. When the cakes were done, I took them out, let them cool, and frosted them.
Macros per Serving (out of 2):
10.7g fat (6.1g sat)
Result? Well… taste-wise a 9/10, macros-wise a 10/10, texture-wise a 7/10. I’m sorry I didn’t deliver a 10/10 on all fronts, Paul-Henri, on your birthday too! Your sister let you down (cue in THIS song, hehe). The texture was a 7/10 for two complementary reasons:
1. Because I wanted to keep it REALLY low carb so I didn’t reach out for any kind of additional moisturizer and/or flour (some sweet potato, pumpkin puree, applesauce, a banana, and a bit of oats or quinoa flakes would have definitely saved the day!)
2. Because I wanted to use as few ingredients as possible. This meant that it turned out kind of dry. The part with the chocolate and the cake bits with the casein were delish though! Makes me think I should have just sliced the cake horizontally into four and layered it with a bunch of frosting. That would have probably = 10/10.