YOUR SOLIN GENERATED RECIPE
Flourless Dark Chocolate Almond Cake
A decadent yet surprisingly wholesome dark chocolate almond cake made without traditional flour. This cake boasts a rich chocolate flavor with a moist, tender crumb enhanced by almond flour and a boost of whey protein. Perfect for a balanced meal or a treat any time of day!
INGREDIENTS
0.75 cup Almond Flour (~72g)
0.25 cup Unsweetened Cocoa Powder (~23g)
2 oz Dark Chocolate (~56g)
3 Whole Eggs
1 Egg White
0.5 cup Unsweetened Almond Milk (~120g)
1 scoop Whey Protein Isolate (~30g)
Pinch of Baking Soda
PREPARATION
Preheat your oven to 350°F (175°C) and grease a small round cake pan or line it with parchment paper.
In a microwave-safe bowl, gently melt the dark chocolate until smooth, stirring every 20 seconds to prevent burning. Set aside to cool slightly.
In a large bowl, whisk together the almond flour, unsweetened cocoa powder, whey protein isolate, and a pinch of baking soda.
In a separate bowl, beat the whole eggs with the extra egg white until slightly frothy. Stir in the unsweetened almond milk.
Pour the wet ingredients into the dry ingredients and mix until just combined. Then, fold in the melted dark chocolate until the batter is smooth and uniform.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out mostly clean with a few moist crumbs.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Slice into two servings. Enjoy a rich, protein-boosted slice that fits your nutritional goals!