Despite having adopted a fair number of diets to help a range of purposes, from trimming for race day or even boosting my mental health, I’ve never been really been willing to completely curb my sweet tooth.
It’s a problem I know a lot of people share, so it’s a relief that recipes that are often thought of as decadent or indulgent can be adapted to be nutritious and protein-packed sources of energy.
Perhaps none more so than this protein molten lava chocolate cake.
I’ve seen similar recipes to this one published elsewhere online, listing it as a Valentine’s Day dessert and, while we’re a little late in the year for that, this one toes the line on the right side of indulgent-but-healthy to make it appropriate to have at any time of year.
While this recipe is gooey and rich like your normal run-of-the-mill lava cake, this version is much kinder in calories, is gluten-free and it packs in a nice punch of protein (10+ grams of the stuff!). It requires a couple of slightly more specific ingredients, but is more than worth the investment.
Plus, we’re using dark chocolate with this recipe and, unlike its fattier milk-based counterpart, dark chocolate has a ton of health benefits. From helping your cognitive function, to helping with pain relief, a little bit of the dark stuff goes a long way.
This recipe is almost suspiciously easy-to-make, taking barely 10 minutes from start to finish. I’ll let you be the judge of whether or not being able to prepare a chocolate dessert in such little time is either a blessing or a hazard…
It’s time for us to have our cake and eat it. Let’s get into it!
Total time needed: 10 minutes
Serves: 2 people
You will need…
½ cup chocolate whey protein powder
3 tbsp dark cocoa powder
¼ cup almond milk
2-3 tbsp plain coconut sugar
2 tbsp coconut oil
¼ cup gluten-free oats
1 large egg
Let’s make this thing!
Start by preheating your oven to 356°F/180°C
Blend together all of the ingredients either in a food processor or in a large bowl with a hand blender. Blend until the ingredients form a creamy batter.
Pour the mixture into your choice of either pre-buttered/greased souffle dishes or baking pods.
Place the dishes or pods on a baking tray and then put in the oven. Cook for only 3-4 minutes, checking halfway to monitor how well cooked the top of your cakes are. Remember: It’s key that the middle stays gooey!
Once ready, remove from the oven. Immediately (but carefully) turn them each upside down on to a plate, and remove from the pods/dishes.
Either serve with your choice of ice cream or berries, or even just by themselves. Enjoy!
About the author
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.