Ingredients
Equipment
Method
Instructions:
- Preheat your oven to 425°F (220°C).
- Grease four ramekins generously with coconut oil and dust the insides with cocoa powder.
- In a double boiler or microwave-safe bowl, combine the dark chocolate and coconut oil. Heat gently until melted and smooth.
- In a mixing bowl, whisk together the egg, egg yolk, coconut sugar, vanilla extract, and a pinch of salt until light and frothy.
- Pour the melted chocolate mixture into the egg mixture, stirring gently until well combined.
- Sift in the chocolate whey protein powder and mix until just incorporated.
- Fold one portion of the almond butter into the batter, reserving the other for later.
- Divide the batter among the ramekins and add a small dollop of the reserved almond butter in the center of each.
- Bake for about 12-14 minutes. The edges should be firm, but the center will still be soft.
- Allow the cakes to cool for 1-2 minutes before inverting onto a plate. Dust with cocoa powder and serve immediately.
Notes
- These lava cakes are best enjoyed fresh.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in the microwave for 20-30 seconds or in a preheated oven.