Why does the lava cake need to rest for 10 minutes after baking?

The 10-minute resting period is the most essential and most non-negotiable step for achieving the most perfectly molten chocolate center. During these 10 minutes, the edges of the cake firm up and set completely from the residual heat while the center remains beautifully and most luxuriously liquid. Cutting into the cake before this 10-minute rest produces a center that is still too liquid and poorly contained rather than the most dramatically perfect flowing chocolate.

Can I double this recipe to make two lava cakes?

Yes. Simply double all ingredients exactly and use two separately greased ramekins. Bake both at the same temperature for the same 12 to 15 minutes. Two ramekins side by side in the oven produce the same result as one. Rest both for 10 minutes before serving.

What type of protein powder works best?

Chocolate protein powder produces the most intensely chocolate-flavored and most completely extraordinary lava cake. Vanilla protein powder produces a slightly more neutral base that lets the cocoa powder provide most of the chocolate character. Both produce excellent results. Unflavored protein powder can also work but may produce a blander result that requires additional sweetener and cocoa powder to compensate.

Protein Chocolate Lava Cake Easy Single Serve Gluten Free Recipe

Name: Protein Chocolate Lava Cake The Most Easy Single Serve Gluten Free Molten Cookie You Will Bake
Prep time: 3 min
Cook time: 15 min
Total time: PT-497458H10M12S
Cuisine: American
Ingredients: 2 tbsp Organic Flour gluten-free one-to-one or regular all-purpose; 1 tbsp Unsweetened Cocoa Powder; 1/2 scoop approximately 25g Protein Powder chocolate or vanilla; Monk Fruit Drops or Sweetener of choice to taste; 1/2 tsp Baking Powder; 3 to 4 tbsp Almond Milk or milk of choice; 1 tbsp Dark Chocolate Chips or dark chocolate square; Powdered Sugar or Powdered Monk Fruit for topping optional

Description

The most easy single-serve Protein Chocolate Lava Cake made by mixing 2 tbsp gluten-free flour 1 tbsp cocoa powder 1/2 scoop protein powder sweetener to taste 1/2 tsp baking powder and 3 to 4 tbsp almond milk in a medium bowl until thick batter forms pouring most into a greased 8-ounce ramekin adding 1 tbsp chocolate chips to center pressing down and covering with remaining batter baking at 350°F for 12 to 15 minutes until firm and risen resting exactly 10 minutes and serving in ramekin or inverted on plate topped with optional powdered sugar. A completely extraordinary high-protein gluten-free chocolate lava cake recipe.

Ingredients

Scale

2 tbsp Organic Flour gluten-free one-to-one or regular all-purpose

1 tbsp Unsweetened Cocoa Powder

1/2 scoop approximately 25g Protein Powder chocolate or vanilla

Monk Fruit Drops or Sweetener of choice to taste

1/2 tsp Baking Powder

3 to 4 tbsp Almond Milk or milk of choice

1 tbsp Dark Chocolate Chips or dark chocolate square

Powdered Sugar or Powdered Monk Fruit for topping optional

Instructions

1. Preheat oven to 350°F. Lightly grease 8-ounce ramekin with neutral oil.

2. In medium bowl add flour, cocoa powder, protein powder, sweetener, baking powder, and almond milk. Mix well until thick batter forms.

3. Pour most of batter into greased ramekin. Reserve small amount.

4. Add chocolate chips to center. Press down gently.

5. Cover with remaining batter so chips are completely hidden.

6. Bake 12 to 15 minutes until firm and risen around edges.

7. Remove from oven. Rest exactly 10 minutes. Do not rush this step.

8. Enjoy in ramekin or invert carefully onto serving plate.

9. Dust with optional powdered sugar or monk fruit.

Prep Time: 3 minutes
Cook Time: 15 minutes
Category: Dessert, High Protein, Single Serve, Healthy
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 lava cake
Calories: 285
Sugar: 8g
Sodium: 95mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 22g
Cholesterol: 0mg

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