- 13oz store-bought poundcake
- 2 whole eggs
- ½ cup of sugar
- ½ cup of heavy cream
- 1 tbsp of vanilla extract
- 2 tbsp of cornstarch
- 1 ½ cup of milk
- 1/3 cup of raw cocoa
- molten chocolate topping
Trim the crust off the poundcake and slice into 1 inch thick slices. Place the slices, side by side, on a wax paper.
Whisk together sugar, cornstarch, and milk in a saucepan. In another bowl, whisk together the eggs and vanilla extract. Bring the milk to a boiling point, add egg mixture and cook briefly for about two minutes, or until it thickens. Remove from the heat and cool well.
Meanwhile, combine the heavy cream with protein powder and cocoa. Gently pour in this mixture into the milk and stir well until combined. Refrigerate for about 30 minutes.
Use ½ of this mixture and spread it over the poundcake base. Using wax paper under the poundcake as an aid, gently roll. Spread the remaining mixture over the cake and top with some melted chocolate topping.
Refrigerate for at least an hour before serving.