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8 eggs, separated
Preheat oven to 350°F.
Beat egg whites with cream of tartar. Add 3 packets of sweetener and beat until stiff but not dry.
In a separate bowl, mix the yolks with remainder of sweetener (amount variation is to allow for your sweetness level preference) and 1/2 package of hot cocoa mix. Add 1/2 tbsp. cocoa and mix well.
Take a spoonful of white mixture and blend into yolk mixture. Pour the yolk mixture over the whites and sift the remaining hot cocoa mix, cocoa powder, chocolate protein powder and soy flour over this. Fold all of this together, gently and spoon into a small Bundt pan or loaf pan that has been sprayed with non-stick spray.
Bake at 350°F for 20 minutes or until firm. Do not over bake. Frost with chocolate frosting or peanut butter frosting if desired.
Posted by Risa Silverglate
Nutritional Info Per Serving: Approximately 26g carbs, 4g fiber in entire cake without frosting.
6 to 10 packets of sucralose-type sweetener
1/4 tsp. cream of tartar
1 package fat-free hot cocoa mix, made with sucralose-type sweetener
1 tbsp. unsweetened cocoa
1 tbsp. chocolate-flavored protein powder
1/4 cup soy flour