Wholemeal chocolate cake

GelesBy Geles    ,   

April 28, 2016

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See how easy it is to prepare this recipe for wholemeal chocolate cake. From time to time a treat does no harm.

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • 15 mins

    40 mins

    55 mins

  • Diners: 12 portions



3 organic eggs

60g stevia 1:2

140 g 85% chocolate

140g organic butter

130g whole wheat flour

½ sachet Castelló baking powder


100g 85% chocolate

4 teaspoons coconut milk


In a microwave, melt the chocolate with the butter at low power for 2 minutes. Stir so that everything is melted together giving a homogeneous and shiny chocolate.

Beat the eggs with stevia 1:2 for 10 minutes, until the mixture whitens.

Add the chocolate with the butter and mix until homogeneous.

Add the whole flower with the baking powder through a sieve. Mix carefully with a spatula until fully homogeneous.

Arrange in a greased 18cm mould.

Bake for 30-35 minutes. Poke with a toothpick to check that it comes out dry.

Take it out and put it on a rack to cool.

Prepare the topping by heating the chopped chocolate and coconut milk for a couple of minutes in a bowl in the microwave. Mix well and pour over the cake.

Decorate with strawberries and blueberries.

You can keep it in the fridge.

Recipe for wholemeal chocolate cake

If you keep this dessert in the fridge, I recommend that you take it out a little before you eat so that the cake becomes a little softer. I have to tell you that the texture is dense and firm; it's not a soft cake like the earlier chocolate cake I showed you. It's a delight that you could easily consume in one sitting, but it's important not to be greedy.

As you see, it's made with butter; once in a while I like to prepare a cake like this because it is really very satisfying, not only because of the wholemeal flour. It is so rich that you'll really be satisfied with a small piece.

As much as you may fancy these sugar-free desserts, it's better to eat them once in a while and in moderation.

And don't even think about replacing butter with margarine; I prefer a good butter to any margarine. As we are going to ingest saturated fatty acids, we should do this with a basic product that is mechanically extracted from the cream.

The cake can be made with olive oil, but I have to admit that the texture is nowhere near the same; so make the chocolate cake as published, but with wholemeal flour, it's wonderful.

As you see, this is prepared with stevia, but bear in mind that the 85% table chocolate contains sugar too, a small amount compared with other chocolates, but you should be aware of this if you are diabetic. It also contains fat and some hydrates.
But as I said before, better eat a little and not very often.

The fruit is fabulous in this cake, the contrast of the acidity with the chocolate will delight you. You can also use other fruits such as raspberries or blackberries.

I try to prepare this cake when I have guests; this way I avoid the temptation. But you can eat it as a mid-morning snack or for breakfast if you want to start the day with lots of energy.

It's a calorie-rich dessert, provides a good amount of calcium and vitamin D, but also contributes a higher percentage of saturated fat and cholesterol.

This is the clear example why a dessert should be wholemeal but it is not advisable to eat it every day. Because it has more fibre, does not have sugar and the two eggs provide a good amount of protein, it is a lighter dessert than others.

But I insist, only in moderation.


Nutritional Facts

Serving size12 raciones
Calories261.7 Kcal
Protein5.3 gr
Total Fat21 gr
Total Carbohydrates12 gr
Dietary Fiber4

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