YOUR SOLIN GENERATED RECIPE
Creamy Chocolate Lava Cakes
Decadent chocolate cakes baked with a molten almond butter center, creating a rich and velvety texture that satisfies any sweet craving while fueling your body.
INGREDIENTS
32 gram chocolate protein powder
0.5 cup liquid egg whites
0.25 cup non-fat Greek yogurt
1 tbsp coconut flour
1 tbsp raw cacao powder
1 tbsp almond butter
1 tbsp dark chocolate chips
0.5 tsp baking powder
0.25 tsp sea salt
0.5 tsp vanilla extract
PREPARATION
Preheat your oven to 375°F and lightly grease two small ceramic ramekins with a touch of coconut oil.
In a medium mixing bowl, whisk together the chocolate protein powder, coconut flour, raw cacao powder, baking powder, and sea salt until no lumps remain.
Add the liquid egg whites, Greek yogurt, and vanilla extract to the dry ingredients, stirring until the batter is smooth and well combined.
Gently fold in the dark chocolate chips to ensure they are evenly distributed throughout the mixture.
Pour half of the chocolate batter into the bottom of the prepared ramekins, dividing it equally between the two.
Place a half-tablespoon dollop of almond butter directly into the center of each ramekin on top of the batter.
Carefully spoon the remaining batter over the almond butter, making sure the centers are completely covered.
Bake for 12 to 15 minutes until the edges are firm and set, but the center still feels slightly soft to the touch.
Remove from the oven and allow the cakes to rest for 2 minutes before serving warm to enjoy the molten center.