That cake guys.
OH! THAT! CAKE!
I think it’s my greatest realization yet.
I only wish the pictures would do it better justice.
I came this close to dying at least 5 times a day for the past week as I’ve been enjoying a slice of this little piece of heaven every morning after my workout.
I’m telling you, if this baby isn’t reason enough for you to get out of bed and work out like mad, nothing ever will be.
You know what’s REALLY weird?
Back when I was young, there was this insanely delicious Moka Sour Cream Cheesecake that I used to make, but unfortunately, I had lost the little booklet in which the recipe was printed.
It was a recipe that had been published by Kraft in one of their Special Occasions little booklets that they sometimes hand out for free in grocery stores around this time of year.
For well over 15 years now, I’ve been searching for it. Tried the Net like a zillion times and went through all my books and boxes on countless occasions, to no avail.
This cake truly was my ultimate favorite cheesecake EVER. I can still remember exactly what it looked like and how it tasted. How I came to lose the recipe, I will never comprehend.
Still, I had come to the sad conclusion that it was forever lost and that I would never get to taste that delicious cake ever again.
Well, guess what?
That cake right here tastes almost exactly the same, only it doesn’t have all the added sugar and heavy cream and other less than desirable ingredients that the original called for.
This cake is so creamy, you will never believe that it was cooked.
It is so sweet, you will never believe that it contains no added sugar whatsoever.
It feels so rich, you will never believe that it’s so low in fat. In fact, most of its fat contents comes from the hazelnuts and is actually good for you.
As for the chocolate frosting, it’s so insanely smooth and chocolate-y, you could almost swear it’s simply Nutella, plain out of the jar.
The only little giveaway that this cake is in fact healthy is the crust. Now I’m not saying that it’s not as good as the rest of the cake… Only it does have that little “je-ne-sais-quoi” that says “Hey, I’m Healthy”.
I can’t say it’s a bad thing, though. I happen to really like it.
Besides, I always eat my crust separately and this one is perfect for that… it really holds up well so you can grab itwith your fingers and eat it like a cookie.
- 1½ cup whole wheat flour
- ½ cup old fashioned rolled oats
- 75g toasted hazelnuts, coarsely crushed
- ½ cup unsweetened applesauce
- ¼ cup cocoa powder
- ¼ cup date paste
- ½ tsp ground cinnamon
- ¼ tsp freshly grated nutmeg
- ¼ tsp Himalayan or fine sea salt
- 500g reduced fat cream cheese
- 500g 1% fat cottage cheese
- 500g fat free plain Greek Yogurt
- 3 large eggs
- ¾ cup date paste
- ½ cup cocoa powder
- ¼ cup carob powder
- ¼ cup egg whites
- 2 tbsp instant coffee, diluted in 2 tbsp boiling water
- The juice of one lime
- 1 tsp pure vanilla extract
- 1 heaping tablespoon arrowroot flour
- ¼ cup date paste
- ¼ cup all natural hazelnut butter
- ½ cup fat free plain Greek Yogurt
- ¼ cup cocoa powder
- 1 tbsp coconut oil, melted
- 3 scoops vanilla flavored whey protein powder
- Toasted Hazelnuts, whole and crushed
- Preheat oven to 325F. Spray a 9” spring forn pan with cooking spray and line the sides with bands of parchment paper.
- Combine all the ingredients for the crust in the bowl of your food processor and process on pulse until well combined. The mixture should hold together when squeezed firmly.
- If you feel a little bit more moisture is needed, add a little bit more applesauce, one tablespoon at a time, until desired texture is achieved.
- Transfer to reserved baking pan and press firmly to the bottom to form a crust. Set aside.
- In the bowl of your food processor (you might want to give it a quick rinse) add cottage cheese and date paste and process until smooth. Add cream cheese and yogurt and again, process until smooth.
- Add cocoa powder and carob powder give that a spin until well incorporated.
- Add eggs, one at a time, then egg whites, lemon juice and vanilla extract. Sprinkle arrowroot over batter and resume processing until well blended.
- Pour batter over reserved crust, tap the sides gently to remove any potential air bubbles then delicately place your cake on the middle rack of the oven and bake for 55 minutes.
- After 55 minutes, turn off the heat, crack the door open and allow the cake to cool for a couple of hours.
- Remove cake from the oven and cool to room temperature, then transfer to refrigerator to chill completely, at least 6 hours but preferably overnight.
- Add all the ingredients to the bowl of your food processor and process until smooth and creamy.
- Pour over chilled cake (remove from pan first!) and spread evenly with a spatula.
- Garnish with whole and crushed toasted hazelnuts.
- Slice with a warm blade for easier cutting.
Press crust at the bottom of a spring form pan
Pour in batter and tap lightly to remove air bubbles
After baking, cool to room temperature then chill completely in the refrigerator
Yeah, you might get a crack… but it’s no biggie really!
Crack gets covered with decadent high protein hazelnut chocolate icing!
Garnish with more hazelnuts
Cut yourself a nice thick slice
Oh yeah, that’s what I’m talking about!
Go on, grab a bite…
Hmmmm… creamy enough for you?
And how about that taste… amazing, right?
So tell me… are you dead yet? 😉