Molten Protein Chocolate Cakes

Molten Protein Chocolate Cakes

I realise that oozing, melted chocolate cakes and ‘healthy’ foods seem at odds. Many times I have been tricked by the suggestion that the raw/vegan/buzzword/buzzword recipe I am trying does in fact taste like an oreo, when the reality is more akin to a salad in biscuit form. But I promise you, these are deliciously decadent, and even more satisfying when you are aware that they are actually a little bit good for you.

• Prep 15 min
• Serves 6

Ingredients

• 65 gram dark chocolate (I used Alter Eco brand)
• 1 cup almond meal
• 3 tablespoon Bare Blends Cacao Whey Protein Isolate
• 3 tablespoon Bare Blends Organic Raw Cacao Powder
• 0.5 cup solid coconut oil
• 2 tablespoon 2-3 tablespoons maple syrup
• 3 tablespoon milk
• 3 eggs

Directions

1. Preheat the oven to 180 degrees Celsius.
2. Using the double boiler method, melt your chocolate and coconut oil until there are no lumps or bumps left. Remove the bowl from the heat and allow to cool a little.
3. In a large bowl, mix together your almond meal, cocoa, Bare Blends Cacao WPI and a pinch of salt. Whisk your eggs together lightly, and add them, along with your milk and maple syrup, to the bowl.
4. Next up, add the chocolate and coconut oil mixture, and mix everything together until well combined.
5. You have a few options re: what cooking vessel you would like to create these masterpieces in. I had much success with silicon muffin tins, although ramekins also worked, but were admittedly a bit more fiddly. Just make sure you grease your ramekins very well beforehand.
6. Pop them in the oven for 10-12 minutes, keeping an eye on them. They are ready when the edges are firm, but the centre is still squidgy to touch. Undercooked and they will flop – overcooked and there will be no fudgy centre to cook over.
7. Take them out of the oven and allow to cool for around 5-10 minutes. Run a knife around the edge, and then tip them onto a serving plate. Serve with cream, yoghurt or coconut yoghurt.