Flourless Dark Chocolate Almond Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Flourless Dark Chocolate Almond Cake

YOUR SOLIN GENERATED RECIPE

Flourless Dark Chocolate Almond Cake

Enjoy a rich, decadent cake that’s both indulgent and surprisingly protein-packed. This flourless almond cake combines the nutty depth of almond flour with the luxurious taste of dark chocolate, balanced by the light, airy texture from egg whites and a boost of protein from whey isolate. It's a perfect treat that can serve as breakfast, lunch, or dinner without compromising on flavor or nutrition.

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NUTRITION

578kcal
Protein
53g
Fat
33g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g total)

1 large Whole Egg (approx. 50g)

1 scoop Whey Protein Isolate (30g)

1/4 cup Almond Flour (28g)

1 oz Dark Chocolate (28g, 70% cocoa)

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PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small round cake pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk the egg whites until soft peaks form. Separately, lightly beat the whole egg and then combine with the whey protein isolate until smooth.

  • 3

    Gently fold the beaten whole egg and whey mixture into the egg whites, taking care to preserve the airy texture.

  • 4

    Sift in the almond flour to the mixture, folding carefully until just incorporated.

  • 5

    Chop the dark chocolate into small pieces and gently fold into the batter, ensuring even distribution.

  • 6

    Pour the batter into the prepared cake pan and smooth the top with a spatula.

  • 7

    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean.

  • 8

    Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.

Flourless Dark Chocolate Almond Cake

This is an example of a meal that Solin would create to include in your personalized meal plan.

Flourless Dark Chocolate Almond Cake

YOUR SOLIN GENERATED RECIPE

Flourless Dark Chocolate Almond Cake

Enjoy a rich, decadent cake that’s both indulgent and surprisingly protein-packed. This flourless almond cake combines the nutty depth of almond flour with the luxurious taste of dark chocolate, balanced by the light, airy texture from egg whites and a boost of protein from whey isolate. It's a perfect treat that can serve as breakfast, lunch, or dinner without compromising on flavor or nutrition.

NUTRITION

578kcal
Protein
53g
Fat
33g
Carbs
23.6g

SERVINGS

1 serving

INGREDIENTS

4 large Egg Whites (approx. 120g total)

1 large Whole Egg (approx. 50g)

1 scoop Whey Protein Isolate (30g)

1/4 cup Almond Flour (28g)

1 oz Dark Chocolate (28g, 70% cocoa)

PREPARATION

  • 1

    Preheat your oven to 350°F (175°C). Grease a small round cake pan or line it with parchment paper.

  • 2

    In a medium bowl, whisk the egg whites until soft peaks form. Separately, lightly beat the whole egg and then combine with the whey protein isolate until smooth.

  • 3

    Gently fold the beaten whole egg and whey mixture into the egg whites, taking care to preserve the airy texture.

  • 4

    Sift in the almond flour to the mixture, folding carefully until just incorporated.

  • 5

    Chop the dark chocolate into small pieces and gently fold into the batter, ensuring even distribution.

  • 6

    Pour the batter into the prepared cake pan and smooth the top with a spatula.

  • 7

    Bake for 18-22 minutes, or until a toothpick inserted into the center comes out mostly clean.

  • 8

    Allow the cake to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before serving.