First off, we would like to apologize for making it so quick and easy to get warm, gooey chocolate cake into your hands. But, here come our excuses: This version has only a fraction of the calories in regular lava cake and a third less fat! It’s also gluten-free and packs 10 grams of protein into each serving. Plus, you’ve heard it before, dark chocolate — packed with healthy chemicals such as flavonoids and theobromine — is good for you. So go ahead, have your cake, and eat it, too.
Molten Lava Chocolate Cake Recipe
Total time: 5 minutes
- 290 cal
- 20 g fat (8 g sat)
- 12.5 g carbs
- 365 mg sodium
- 11 g protein
4 tablespoons Earth Balance
1 ounce bittersweet chocolate, chopped, plus 1 ounce broken into 4 equal pieces
6 packets Stevia
2 large eggs
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 cup almond flour
1 scoop (23.5 grams) DailyBurn Fuel-6 in chocolate (or another chocolate protein variety)
1 teaspoon baking powder
Powdered sugar for garnish (optional)
- Microwave Earth Balance and chopped chocolate in a large bowl, stopping to stir often, until melted, about 1 minute. Whisk Stevia, eggs, cocoa, vanilla and salt into chocolate mixture until smooth. In separate bowl, combine almond flour, protein powder and baking powder. Whisk the flour mixture into the chocolate mixture until combined. Divide batter evenly between 4 (6-ounce) ramekins or mugs. Press 1 chocolate piece into the center of each cake.
- Microwave at 50 percent power for 45 seconds. Cake should be slightly wet around edges of mug and somewhat drier toward the center. Let cake rest for 2 minutes.
This recipe was developed in a full-size, 1200-watt microwave. If you’re using a compact microwave with 800 watts or fewer, increase the cooking time up to 85 seconds.