Experience the rich, gooey goodness of a dessert that satisfies your chocolate cravings while also packing a healthy punch! The High Protein Chocolate Brownie Lava Cake is a delightful twist on classic brownies. It features a warm, molten center that flows out when you cut into it, making it an indulgent treat you won’t feel guilty about. With high protein content thanks to the cottage cheese and only a handful of wholesome ingredients, this cake is perfect for those who want a sweet bite without compromising on health.
What Goes into This High Protein Chocolate Brownie Lava Cake
To whip up this delicious treat, gather the following ingredients:
- 1/4 cup (60g) Good Culture cottage cheese, blended until smooth
- 1/4 cup (25g) cocoa powder
- 1 large egg
- 2 tablespoons (15g) oat flour
- 2 tablespoons (30ml) honey
- 1 tablespoon (14g) melted coconut oil
- 1/2 teaspoon baking powder
- 1/2 teaspoon vanilla extract
- 2 tablespoons (30g) chocolate chips
How to Make High Protein Chocolate Brownie Lava Cake
Follow these simple steps for a perfect lava cake:
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the blended cottage cheese, cocoa powder, egg, oat flour, honey, melted coconut oil, baking powder, vanilla extract, and chocolate chips. Stir until the mixture is smooth and well combined.
- Grease an 8-ounce (230ml) ramekin with nonstick spray. Pour the batter into the ramekin, filling it about 3/4 full to allow for rising.
- Bake in the preheated oven for 10 to 12 minutes. The top should be set, and the cake will rise slightly above the rim.
- Once done, remove the ramekin from the oven and let it cool for 3 to 4 minutes. Carefully invert the ramekin onto a plate to release your cake.
- Serve while still warm to enjoy the delicious molten center!
Serve & Enjoy High Protein Chocolate Brownie Lava Cake
This High Protein Chocolate Brownie Lava Cake is best served warm for that ultimate gooey experience. You can garnish it with a dusting of powdered sugar or a drizzle of honey for an extra touch of sweetness. Pair it with a scoop of your favorite ice cream or a dollop of Greek yogurt for a refreshing contrast to the warm chocolate.
If you want to impress your guests, serve it in the ramekin itself, topped with fresh berries or a sprig of mint for a beautiful presentation.
Helpful Tricks for High Protein Chocolate Brownie Lava Cake
- Don’t overbake! Keep an eye on the timer and check your cake at the 10-minute mark to ensure it stays gooey inside.
- Experiment with add-ins. Add a pinch of sea salt to enhance the chocolate flavor or toss in some nuts for extra crunch.
- Storage tips. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat gently in the microwave before enjoying again.
High Protein Chocolate Brownie Lava Cake FAQs
Can I use regular flour instead of oat flour?
Yes, you can! Regular all-purpose flour will work fine, but the oat flour adds a great texture and nutritional benefits.
How do I know if the cake is done?
Watch for the top to be set and slightly cracked, with the edges pulling away from the ramekin. A toothpick inserted should come out mostly clean, but a few moist crumbs are fine—this ensures a gooey center!
Can I make this cake ahead of time?
Yes! You can prepare the batter in advance, store it in the fridge, and bake it fresh when you’re ready to serve for the best experience.
Give this High Protein Chocolate Brownie Lava Cake a try, and I promise you won’t be disappointed! It’s a wonderful dessert that satisfies your sweet tooth while providing a protein boost. Enjoy your baking and your deliciously indulgent treat!
High Protein Chocolate Brownie Lava Cake
A delightful twist on classic brownies, this High Protein Chocolate Brownie Lava Cake features a warm, molten center and is packed with a healthy punch from wholesome ingredients.
For the cake
- 60 g 1/4 cup Good Culture cottage cheese, blended until smooth
- 25 g 1/4 cup cocoa powder
- 1 large 1 large egg
- 15 g 2 tablespoons oat flour
- 30 ml 2 tablespoons honey
- 14 g 1 tablespoon melted coconut oil
- 1/2 teaspoon 1/2 teaspoon baking powder
- 1/2 teaspoon 1/2 teaspoon vanilla extract
- 30 g 2 tablespoons chocolate chips
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the blended cottage cheese, cocoa powder, egg, oat flour, honey, melted coconut oil, baking powder, vanilla extract, and chocolate chips. Stir until the mixture is smooth and well combined.
- Grease an 8-ounce ramekin with nonstick spray. Pour the batter into the ramekin, filling it about 3/4 full to allow for rising.
Baking
- Bake in the preheated oven for 10 to 12 minutes. The top should be set, and the cake will rise slightly above the rim.
- Once done, remove the ramekin from the oven and let it cool for 3 to 4 minutes. Carefully invert the ramekin onto a plate to release your cake.
Serving
- Serve while still warm to enjoy the delicious molten center!
- Garnish with powdered sugar or a drizzle of honey, and pair with ice cream or Greek yogurt.
Don’t overbake; check your cake at the 10-minute mark! Store leftovers in an airtight container in the fridge for up to two days.
