Nothing can beat a gooey chocolate lava cake for dessert. We’ve made the classic even better by adding a spoonful of our Hazelnut Protein Cream to the center for an extra chocolate hit. Try serving with a spoonful of yoghurt for a creamy, tangy topping to cut through the sweetness.
Preheat the oven to 180C / 350F fan (200C / 400F non-fan).
Melt chocolate and coconut oil in a heatproof bowl set over a pan of simmering water, stirring until just melted. Remove the bowl from the pan and set aside to cool until only just warm.
Add the protein powder and egg yolk to the melted chocolate and mix until smooth.
Whip egg white in a separate, clean bowl until you get stiff peaks then whisk in the coconut sugar.
Mix half of the whipped egg whites into the chocolate mixture to loosen. Add this back into the bowl of egg whites and gently fold together to combine.
Grease a ramekin or small, heatproof dish with a thin layer of coconut oil and dust with cocoa powder. Set on a baking tray.
Pour the batter into the ramekin and dot the spoonful of protein cream into the middle. Bake for 10-12 minutes, until the edges are set but the centre is still runny.
Allow to cool slightly then tip out onto a plate and serve warm.
If you're not into hazelnut, try using our Salted Caramel Protein Spread for a delicious alternative
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