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Energy-dense sweet dessert with cocoa sauce
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
389
KCAL / 100G
Carbs
56.8g
· 58%
Protein
5.2g
· 5%
Fat
16.1g
· 37%
Fiber
2.7g
Vitamins
Biotin
4.2µg · 14% DV
B2
0.17mg · 13% DV
Vitamin A
78µg · 9% DV
B5
0.42mg · 8% DV
Minerals
Phosphorus
118mg · 17% DV
Selenium
8.4µg · 15% DV
Iron
2mg · 11% DV
Sodium
260mg · 11% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 3
Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
— Not suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6.4g
MONOUNSATURATED
5.8g
POLYUNSATURATED
2g
Omega 6:3 ratio 61.7:1
Above the ideal 4:1 (61.7:1).
It can sit at room temperature for a short time, but refrigeration is safer in warm conditions because of the sauce and dairy content. Store it in an airtight container to reduce drying out and odor absorption.
Yes, it usually freezes well. For best texture, freeze it in individual slices and thaw it in the fridge rather than on the counter.
Cocoa sauce often thickens as it cools. Letting it sit briefly at room temperature or warming it very gently can loosen it again without separating it.
Unsweetened coffee or tea can balance the cake’s rich sweetness with bitter notes. That can make it feel less heavy in flavor, even though the dessert itself is still energy-dense.
It may provide quick energy, but its fat-rich, sauced texture can feel heavy before exercise for some people. If eaten close to training, a small portion is usually easier to tolerate.
A large, rich dessert late in the evening may worsen indigestion or reflux in some people. Cocoa can also have a mild stimulating effect in sensitive individuals.
Baking time, fat balance, and sauce consistency all affect texture. Overbaking can dry the crumb, while too much sauce or poor rise can make it feel heavy.
Berries and banana are common choices because they add freshness and contrast. Tart fruit, especially berries, can cut through the richness of the chocolate flavor.
Not necessarily. Homemade gives you more control over ingredients, but it can still be a processed, energy-dense dessert made with flour, sugar, fat, and sauce.
Anyone with allergies or intolerance to gluten, eggs, or dairy should avoid it unless a suitable alternative recipe is used. People prone to reflux or overeating rich sweets may also want to be cautious with portion size.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.