NUTRITION

SERVINGS

INGREDIENTS

1 scoop Chocolate whey protein powder

0.5 cup Liquid egg whites

0.25 cup Non-fat Greek yogurt

2 tbsp Unsweetened cocoa powder

2 tbsp Oat flour

1 tbsp Maple syrup

1 tsp Coconut oil

0.25 tsp Baking powder

0.5 cup Fresh raspberries

1 tsp Lemon juice

1 tsp Dark chocolate chips

0.13 tsp Sea salt

PREPARATION

• 1

  Preheat your oven to 350°F and lightly grease a standard ramekin with the coconut oil.

• 2

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

• 3

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

• 4

  Pour half of the chocolate batter into the prepared ramekin and place the dark chocolate chips directly in the center.

• 5

  Top with the remaining batter, ensuring the chocolate chips are completely covered to create the molten core.

• 6

  Bake for 12 to 14 minutes until the edges are firm but the center still has a slight jiggle when moved.

• 7

  While the cake bakes, simmer the raspberries and lemon juice in a small saucepan over medium heat, mashing the berries until they form a thick sauce.

• 8

  Allow the cake to cool for 2 minutes before carefully inverting it onto a plate and drizzling with the warm raspberry coulis.