NUTRITION

SERVINGS

INGREDIENTS

34 g chocolate whey-casein protein powder

0.5 cup liquid egg whites

0.25 cup non-fat Greek yogurt

2 tbsp oat flour

2 tbsp unsweetened cacao powder

1 tbsp dark chocolate chips

0.5 cup fresh raspberries

1 tbsp water

0.5 tsp baking powder

0.5 tsp coconut oil

1 pinch sea salt

PREPARATION

• 1

  Preheat your oven to 375°F and lightly grease a standard 6-ounce ceramic ramekin with the coconut oil.

• 2

  In a medium mixing bowl, whisk together the chocolate protein powder, oat flour, cacao powder, baking powder, and sea salt until no lumps remain.

• 3

  Add the liquid egg whites and Greek yogurt to the dry ingredients, stirring gently until the batter is smooth and well-combined.

• 4

  Pour approximately two-thirds of the batter into the prepared ramekin.

• 5

  Place the dark chocolate chips in the center of the batter, then cover them with the remaining batter.

• 6

  Bake for 12 to 14 minutes; the edges should be set and pulling away from the sides, but the center should still have a slight jiggle.

• 7

  While the cake bakes, combine the raspberries and water in a small saucepan over medium heat.

• 8

  Simmer the berries for 5 minutes, mashing them with a fork until they break down into a thick, glossy sauce.

• 9

  Remove the cake from the oven and let it rest for 2 minutes before carefully running a knife around the edge and inverting it onto a plate.

• 10

  Drizzle the warm raspberry coulis over the cake and serve immediately while the center is still molten.