Ingredients
- Cocoa powder for sprinkling
- 1/4 cup coconut oil plus extra, for greasing the ramekins
- 3 ounces dark chocolate 72% cocoa
- 1 egg
- 1 egg yolk
- 1/4 cup coconut sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons grass-fed chocolate whey protein powder
- 1 tablespoon almond butter divided
Instructions
- Preheat your oven to 400°F. Rub 2 ramekins with coconut oil and sprinkle them with cocoa powder, ensuring the inside is fully covered. Set aside.
- In a large, microwave-safe bowl, melt the coconut oil and chocolate in the microwave using half power. Stir after 20 seconds and repeat until the chocolate is smooth and melted.
- Beat the egg, egg yolk, coconut sugar, vanilla extract, and salt using an electric hand mixer until the the mixture lightens in color, about 2 minutes.
- Pour the egg mixture into the chocolate and oil mixture, stirring constantly until everything is well mixed and the chocolate begins to thicken. Gently fold in the protein powder until well incorporated.
- Divide half of the batter between the two ramekins. Place a 1/2 tablespoon of almond butter in the center of each ramekin and top with the remaining batter. The ramekins will be about 3/4 full.
- Transfer to the oven and bake until the edges look set, but the center is slightly soft and undercooked, about 10 minutes.
- Remove from the oven and let stand for 1 minute. Then, gently run a knife along the outside of the ramekin and cover it with an upside-down a plate. Holding the ramekin and plate together (use oven gloves!) carefully invert the ramekin onto the plate, shaking it gently to release the lava cake.
- Serve.