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This recipe contains only four ingredients and man oh man, if you love dark chocolate as much as I do, it will set you on fire. It's the kind of thing that you'd expect to be served in a restaurant after ordering the A Chocolate Lover's Dream! A Moist and Rich Dark Chocolate Cake with a Luxuriously Smooth Dark Chocolate Center... or something of the sort ;-) especially if you accompany it with vanilla (protein) ice cream! It's seemingly Indulgent, but, when you look at its ingredients, you realize it's actually pretty magical, packed as it is with chocolate antioxidants, phytosterols, and protein ka...POW!
3/4 cup (158ml) of (pausterized) liquid egg whites (I used this stuff, it's amazing!)
1/2 cup (72g) of chocolate vegan protein powder (it's a blend of veg protein powders that's extremely chocolatey and smooth)
3/4 cup (187ml) of milk (I used Kara's coconut but any will do)
2 tbsp (20g) of 100% cocoa powder
One thing I want you to take in when you make this recipe is that cooking times matter. If you overcook the batter, you cakes will turn dry and not very nice. If you undercook the batter, inside coffee mugs (heat resistant ones) in the oven for, say, 8-10 minutes at 180 C (356 F), you'll end up with the world's most delicious protein hot chocolate! It'll be thick, creamy, and mmmmmm, absolutely exquisite :-D If you then cook the batter for longer, in little ramekins like I did for example, the batter will start cakeying up. To end up with a cakey puddings with a slightly creamy center, take them out after about 12-15 minutes. To end up with soft chocolate cakes like I did, you want to take them out of the oven after about 15-20 mins or as SOON as your knife comes out clean after stabbing them. Does this make sense? Comment below or here if you want further clarification because, seriously, you've GOT to try this!Macros per one out of three single-serve cakes you'll get from the mix above: 156.9kcals, 25.3g protein, 5.6g carbs, 3.7g fat and 0.06g fiber :-)
I'm trying it now! Lets see how this comes out :)
ReplyDeletePut mine in muffin tin. We shall see.....
ReplyDeleteAwesome! Just keep an eye on it so it doesn't overcook! Take it out while it's still slightly wet in the center to allow for a consistency like mine (mushy and kind of creamy) :-)
DeleteHey, Anna, what is the best sub for vegan protein? Can we use casein instead?
ReplyDeleteCasein would be the best suited, yeah :-)
DeleteHi Anna trying this tonight, always have the issue with cups and weight, I have the American cups but when when I way half a cup of powder I get about 55grams..what best to go by? ( what do you do?!) xx
ReplyDeleteWhat type of protein powder are you using?
DeleteThe only thing that I'm concerned about is that I always thought you weren't supposed to cook or heat up protein powder.... Is it okay to cook certain types??
ReplyDeleteI talked about that here http://www.proteinpow.com/p/denaturing.html
DeleteI used a vegan brown rice choc one by rawlicious - figured it was closer to the vegan one then my whey and I added a spoon of hemp and pea protein and squished it into the cup to pack it out - 55g!
ReplyDeleteI must have used a heaping spoon then I reckon, it's fine though either will do the job nicely.
Deletecan i use whey for this one? i have vanilla, maybe add some extra cocoa powder?
ReplyDeleteNo, whey won't work. Casein maybe, but not whey. Definitely best with a veggie powder.
DeleteI'm dairy free and made it slightly different. I used "SunWarrior" protein instead of "Vegan Blend" because I can't find the latter in the USA. It's sweetened with stevia (which loses some sweetness when baked I find) and not super chocolaty, so I've added 2 tbsp of maple syrup to the mix and another tbsp of the cacao power. The consistency came out great but still not as sweet as I've hoped. Next time I'll use even more maple syrup and cacao. Also, it rose a lot and spilled out of the mug so make sure to leave it about 25% empty and place over a cookie sheet just in case. Thanks for the recipe Anna!
ReplyDelete