YOUR SOLIN GENERATED RECIPE
Flourless Dark Chocolate Almond Cake
Indulge in a decadent yet nourishing Flourless Dark Chocolate Almond Cake that balances rich chocolate flavors with the wholesome nuttiness of almond flour and almond butter. This cake, enhanced by a touch of maple syrup and boosted with protein from egg whites and a half scoop of whey, is as satisfying as it is clean, making it a perfect option for a mindful breakfast, lunch, or dinner treat.
INGREDIENTS
35g Almond Flour
3 large Egg Whites (approx 100g)
14g Dark Chocolate (70-85% cacao)
2 tbsp Unsweetened Cocoa Powder
60ml Unsweetened Almond Milk
5ml Maple Syrup
1 tbsp Almond Butter
0.5 scoop Whey Protein Powder
PREPARATION
Preheat your oven to 350°F (175°C) and grease a small ramekin or bundt pan lightly with a bit of almond butter.
In a bowl, sift together the almond flour and unsweetened cocoa powder. Stir in the whey protein powder ensuring an even distribution.
In a separate bowl, whisk the egg whites until slightly frothy. Gradually mix in the unsweetened almond milk and maple syrup.
Melt the dark chocolate gently using a double boiler or microwave in 15-second intervals until smooth. Allow it to cool slightly before adding.
Combine the wet ingredients with the dry ingredients and fold in the melted dark chocolate along with the almond butter until the batter is smooth.
Pour the batter into the prepared pan, smoothing the surface.
Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to maintain a moist texture.
Let the cake cool in the pan for 10 minutes before transferring to a cooling rack. Serve warm or at room temperature.