YOUR SOLIN GENERATED RECIPE
Flourless Dark Chocolate Almond Cake
A decadent, flourless dark chocolate almond cake enriched with protein from eggs and whey, balanced by the nutty goodness of almond flour. This moist, rich cake offers an indulgent treat perfect for breakfast, lunch, or dinner that delivers a satisfying blend of textures and a deep chocolate flavor with a subtle hint of honey sweetness.
INGREDIENTS
1/2 cup Almond Flour (48g)
2 ounces Dark Chocolate (56g)
4 Large Eggs
1 scoop Whey Protein Isolate (30g)
1 tablespoon Honey
1 tablespoon Coconut Oil
1 teaspoon Vanilla Extract
PREPARATION
Preheat your oven to 350°F and grease a small round cake pan (about 6 inches in diameter) with a little coconut oil.
In a microwave-safe bowl, gently melt the dark chocolate with the coconut oil in 20-second intervals, stirring frequently until smooth. Allow it to cool slightly.
In a separate bowl, whisk the eggs with the honey and vanilla extract until well combined and slightly frothy.
Stir in the whey protein isolate until fully incorporated.
Gently fold in the almond flour, mixing just until no dry spots remain.
Pour in the melted dark chocolate mixture and combine until the batter is smooth and uniform.
Transfer the batter into the prepared pan, smoothing the top with a spatula.
Bake for 20-25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake to maintain a fudgy texture.
Remove from the oven and let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Divide the cake into 2 servings. Each serving will fall within approximately 585 kcal and provide around 31 grams of protein.