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Health
The protein lava cake that earned its place after a hard workout. Fudgy edges, molten 58% dark chocolate centre, 25 g of clean grass-fed whey protein per serving. Gluten-free, and pure indulgence that hits your macros.
This lava cake protein recipe is moist, golden, and packed with flavor. Each cake gives you clean protein boost and electrolytes.
How to Make Protein Lava Cake By Mindul Crumb
First, let's start with the ingredients list:
Dry Mix
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|---|---|---|---|---|---|
45g | 1/2 cup | ||||
30g | 1 Sachet | ||||
4g | 1 tsp | ||||
25g | 3 1/2 Tbsp | ||||
3g | 1/2 tsp | ||||
28g | 4 squares |
Wet Mix
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| |||
|---|---|---|---|---|---|
200g | 1 cup | ||||
100 | 2 medium eggs | ||||
55g | 2 1/2 tbsp | ||||
Nescafé Coffee espresso | 1 small espresso | ||||
Zest of 1 lemon | |||||
Vanilla from Madagascar | 4g (I used vanilla powder from Madagascar) | 1 tsp |
Now that we have the ingredients, let’s move on to the directions.
Before we start, remember this.
The quality of your ingredients defines the quality of your result. I say that to say, use organic whenever possible.
All ingredients sourced from Mindful Crumb and Celeiro Portugal · Huge thanks to the Ninja blender for making the batter ridiculously smooth.
To make your life easier, I strongly recommend using a kitchen scale so you can measure everything accurately. I use the GRIFEMA Kitchen scale for general measurements, and the GeekerChip Precision Scale for smaller amounts. Both are available on Amazon.
Directions
Preheat oven top and bottom section to 180°C 338°F (fan). Lightly grease or line 6 rami cups.
Tip: I use Ramekins they make cleanup and release so much easier.
In a Ninja blender mix: eggs, cottage cheese, oat flour, Primal core protein powder, baking soda, Celtic sea salt, agave syrup, powder cacao, the zest of 1 lemon, Istanbul Nescafé espresso shot, and vanilla extract (we used from madagascar).
Tip: We use a premium, single-ingredient protein, it changes everything. If you don’t have Primal Core yet, you can order yours here
And for this recipe, we used the Ninja 3-in-1 food processor it’s powerful, convenient, and makes the batter perfectly smooth.
Pour the wet mixture into 3 oiled Ramekins.
Chop the 4 squares of Noir baking cacao 58%
Gently add the chopped pieces of caco accordingly to each ramekin and fold in
Bake for 12 to 15 minutes, or until the tops are golden and spring back when lightly touched.
This is the hard part for me, letting them cool. Leave the lava to cool for 5 to 10 minutes. And finally….
Qué rico! Enjoy!
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