Imported from Instagram
Water-Based Chocolate Cakes
Small cocoa cakes prepared without added sugar, butter, or oil in the batter. The center contains dark chocolate, and quick cooking in an air fryer leaves them soft and chocolatey.
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Ingredients
- 100 ml Egg white
- 15 g Unsweetened cocoa powder
- 30 g Nutchok oat flour
- 40 ml Water
- 10 g Dark chocolate (Divided into two small squares, one for each cake.)
- Oil for greasing the molds (Use a small amount; it is only needed to lightly grease the molds.)
Steps
- 1
Preheat the air fryer to 180 °C. Prepare two molds and lightly grease them with a little oil.
- 2
Pour the egg white, unsweetened cocoa powder, water, and oat flour into a bowl.
- 3
Mix thoroughly until smooth, dissolving all the lumps.
- 4
Pour half of the batter into the two molds, distributing it evenly.
- 5
Add a small square of dark chocolate to the center of each mold.
- 6
Cover the chocolate with the remaining batter, making sure it is completely covered.
- 7
Cook in the air fryer at 180 °C for about 6 minutes. The cakes should be cooked on the outside but still soft in the center.
- 8
Let them rest briefly, then serve the cakes while still warm to keep the chocolate center soft.
Notes
The original recipe indicates approximately 140 calories per cake, with 11 g of carbohydrates, 10 g of protein, and 4 g of fat. Cooking time may vary slightly depending on the air fryer and the size of the molds.
Nutrition per serving
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