Upgraded Protein Chocolate Lava Cake

Steps

1. 1

   Melt the dark chocolate gently in a microwave-safe bowl in short bursts, stirring between bursts, or melt it over a bain-marie. Stir until smooth, then allow it to cool slightly so it does not cook the egg when combined.

2. 2

   Add the egg to the melted chocolate and mix until fully combined and glossy.

3. 3

   Add the chocolate protein powder and cacao powder. Stir until the dry ingredients are incorporated and no large pockets of powder remain.

4. 4

   Add the Greek yogurt, if using, and mix until smooth. If the yogurt is omitted, use additional milk instead.

5. 5

   Add the milk gradually while stirring. Adjust the amount as needed because the required quantity depends on the texture of the yogurt and protein powder. The finished batter should be thick but pourable, with the consistency shown in the video.

6. 6

   Add vanilla extract, a pinch of salt, a pinch of ground coffee, and sugar or sweetener if desired. Stir thoroughly to distribute the flavorings evenly.

7. 7

   Lightly grease a small ovenproof baking form or ramekin, then dust it with a little cacao powder. Tap out any excess powder.

8. 8

   Pour the batter into the prepared form and smooth the surface if necessary.

9. 9

   Air-fry at 160°C (325 °F) for 10–12 minutes. Alternatively, bake in a preheated oven at 160°C (325 °F) for 12–15 minutes. Cooking time will vary by appliance and form size.

   Start 12-minute timer
10. 10

    Check that the borders of the cake are solid and set before removing it; the center should remain soft and fudgy for a lava-cake texture. If the edges are not done, cook briefly longer.

11. 11

    Let the cake cool in the form for at least 15–20 minutes before removing or serving, since it may collapse or melt if turned out while too hot.

    Start 20-minute timer