High-protein chocolate lava cake

High-protein chocolate lava cake with dark chocolate, eggs, protein powder and almond flour: a molten chocolate centre, plenty of protein and quick in the oven.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 12 min
• Total time: 22 min
• Calories: 320 kcal per serving
• Protein: 25 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 60g dark chocolate (sweetened with dates)
• 2 organic eggs
• 30g protein powder (unsweetened)
• 20g butter
• 1 tbsp almond flour
• 1 tbsp coconut sugar
• 1 pinch of salt

Method

You’ll need: oven

1. Preheat the oven to 200 °C (180 °C fan) and lightly grease the ramekins. That way the lava cakes come out cleanly later.
2. Melt the dark chocolate gently with the butter in a bowl over simmering water and stir until smooth. Let it cool briefly so the eggs don't set.
3. Whisk the eggs with the coconut sugar and a pinch of salt until slightly frothy. Then fold in the melted chocolate.
4. Quickly stir in the protein powder and almond flour until you have a smooth batter. Divide the batter evenly between the ramekins.
5. Bake the little cakes at 200 °C for 10–12 min until the edges are set and the middle is still soft. That's what gives you the typical molten centre.
6. Serve the lava cake warm, carefully turning it out of the ramekin. A few minutes' rest makes the middle even creamier.

Good to know

Soft outside, still molten inside – that's exactly how a lava cake should be. This version is chocolatey, rich and pleasantly uncomplicated.

Swaps

Butter → ghee; almond flour → ground hazelnuts (similar nutrients, a little more flavour); coconut sugar → date sugar (less processed); dark chocolate → chocolate with 100% cocoa (unsweetened, much more bitter).

Allergens

Contains egg, milk and tree nuts (almonds); generally fine for children, but better as an occasional dessert because of the caffeine from the cocoa and the sweetness. In pregnancy, bake until the centre is fully set – no runny egg.