Breakfast ideas: choco-coco-blueberries bowl-cake

in IDEAS/Sweet

Hi there!

Here we are with a new breakfast idea 💪, hopefully healthy, tasty and easy to prepare 🙂


  • egg white, 80g
  • 1 small egg
  • blueberries, 25g
  • water, 25g
  • coconut flour, 10g
  • oat flour, 10g
  • unsweetened cocoa powder, 5g
  • baking powder, q.s.

Topping decoration:

  • plain yogurt, 15g
  • coconut flakes, 5g
  • unsweetened cocoa powder, 3g

Combine cocoa powder and the natural white yogurt, stir well until smooth and the desired consistency is reached. Place the cream in the fridge for 5 to 10 minutes. Meanwhile, in a bowl (or a mug), whisk together all the ingredients, adding the baking powder last. Then, just cook it with the technique described afterward. Once the cake is cooked, garnish it with the cocoa cream and coconut flakes on top just before serving.

Water-bath cooking: place a saucepan on the stove over a medium heat, followed by about 1-2 glasses of water depending on the size of the saucepan (generally, about half-way up the sides of the teacups). Bring the water to a boil and then reduce to a simmer. Then, carefully add in the bowl. Cover it with a lid or tightly with aluminum foils. Let it cook for 20-25 minutes until set. Remove the lid e let it be for 3-4 minutes for all the steam to go away. Take the bowl out of the water-bath. Allow the cake to cool to room temperature and chill it in the refrigerator overnight. By the time, morning arrives, and it is ready to be served garnished with the sauce and cocoa cream or any other topping you desire.

Cooking tip: if there’s too much water, it can splash into the teacups ruining your puddings. If there’s too little, your bowl-cake won’t cook properly. The steam helps to keep the top of our product from becoming too dry.

Average nutritional values:

g per 100g% RI*
Energy (kcal)1356,7
of which
of which

*RI: Reference Intake, EU FIC Annex XIII part B) for front of pack (FoP) nutrition labels

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