YOUR SOLIN GENERATED RECIPE
Flourless Dark Chocolate Almond Cake
Indulge in a decadent yet nourishing Flourless Dark Chocolate Almond Cake, crafted to deliver rich cocoa flavor and a moist, fudgy texture. This cake is enhanced with almond flour, eggs, whey protein, and creamy nonfat Greek yogurt to create a balanced treat that serves as a satisfying meal option for breakfast, lunch, or dinner.
INGREDIENTS
1/2 cup Almond Flour (56g)
4 Large Eggs (approx 200g total)
2 scoops Whey Protein Isolate (60g total)
2 cups Nonfat Greek Yogurt (450g)
3 ounces Dark Chocolate, 70% Cocoa (85g)
PREPARATION
Preheat your oven to 350°F (175°C) and prepare a small round cake pan by lightly greasing it or lining it with parchment paper.
In a microwave-safe bowl or using a double boiler, gently melt the dark chocolate until smooth. Allow it to cool slightly.
In a large mixing bowl, whisk together the eggs and nonfat Greek yogurt until well blended. Stir in the whey protein isolate until the mixture is smooth and even.
Fold in the almond flour gradually until just combined, ensuring no lumps remain.
Slowly drizzle in the melted dark chocolate and gently fold it into the batter to create a marbled effect without overmixing.
Pour the batter into the prepared cake pan, smoothing out the top for an even bake.
Bake in the preheated oven for about 25 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking to keep the cake fudgy.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Slice into 4 equal servings.
Serve as is for a rich treat that balances indulgence with nutrition, perfect for breakfast, lunch, or dinner.