This cake is the dream of any chocolate lover looking for a more mindful and nutritious option. We combine the intensity of pure cocoa with spelt flour, an ancient grain that adds a slightly nutty flavor and is easier to digest than common wheat. Unlike industrial cakes loaded with trans fats and sugars, this version uses stevia for natural, calorie-free sweetness and Cream of Tartar to achieve a fluffy, airy sponge. It is a sophisticated dessert, rich in fiber and antioxidants, perfect for healthy celebrations.
Estimated time: 50 minutes
Difficulty: ⭐⭐
Servings: 8-10 people
Ingredients
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150g whole spelt flour
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50g pure cocoa powder (unsweetened)
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4 large eggs
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1 teaspoon of Cream of Tartar
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100ml extra virgin olive oil (mild flavor) or coconut oil
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125ml plant-based drink (oat or almond)
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For the truffle filling: 200ml whipping cream (or coconut cream), 100g chocolate >85% cocoa and 20g of Stevia + Erythritol 1:1 de Castelló
Nutritional Analysis and Total Macros
A chocolaty indulgence with a balanced nutritional profile. Here is the breakdown per serving:
| Category | Nutrient / Component | Amount (per serving) | Benefit and Source |
| Macronutrients | Protein | 6.8g | Contribution from spelt and egg |
| Healthy Fats | 14.5g | Monounsaturated fatty acids (EVOO) | |
| Carbohydrates | 12.2g | Fiber from whole spelt | |
| Key Minerals | Magnesium | High | Muscle relaxation (Cocoa) |
| Vitamins and Other | Flavonoids | Very High | Antioxidants from pure cocoa |
| Glycemic Index | Low | Thanks to the use of Castevia | |
| Total Calories | 215 kcal | Dense and filling dessert |
Professional Step-by-Step Preparation
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Sponge base: In a bowl, beat the eggs with the Stevia + Erythritol 1:1 de Castelló until they double in volume. Add the oil and plant-based drink little by little while continuing to beat.
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Dry ingredients: Sift the spelt flour, cocoa, and the Cream of Tartar. Fold them into the wet mixture with gentle movements so you don't lose the air. The cream of tartar will act as a natural raising agent, giving the cake a perfect texture.
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Baking technique: Pour the batter into a greased pan and bake at 180°C for 30-35 minutes. Let it cool completely on a wire rack before unmolding.
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Truffle preparation: Heat the cream without letting it boil, remove from the heat, and add the chopped chocolate and the stevia. Stir until melted. Let it cool in the fridge until the mixture is very cold, then whip it with a whisk.
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Assembly: Cut the spelt sponge in half horizontally. Fill with a generous layer of truffle and cover with the other half.
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Finishing: You can cover the top with the remaining truffle or simply dust with a little pure cocoa.
Nutritionist's Tips
Spelt is an excellent source of silicon and B vitamins, essential for connective tissue and the nervous system. By using Stevia + Erythritol 1:1 de Castelló, we eliminate the inflammatory effects of refined sugar, making this cake suitable for those watching their weight or metabolic health. Bitter cocoa provides theobromine, which naturally improves mood.
It's the perfect recipe to enjoy a gourmet, healthy dessert with your friends or family!
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