Equipment
Ingredients
- 2 bars The Good Chocolate
- 2 large eggs
- 1/4 cup unsweetened macadamia nut milk
- 8 tablespoons coconut oil (or butter)
- 1/3 cup Natural Sweetener powdered erythritol
- 1 teaspoon stevia glycerite 1
- 1 teaspoon vanilla extract
- 1 scoop Peanut Butter Equip Protein Powder
- Primal Kitchen Avocado Oil Spray
Instructions
- To make centers, melt 2 ounces of chocolate and macadamia nut milk in double boiler. Whisk gently to blend. Refrigerate about 2 hours or until firm. Form into 6 balls; refrigerate until needed.
- To make cake, heat oven to 400°F. Spray six 4-ounce ramekins or custard cups with cooking spray. Melt 4 ounces of chocolate and butter in double boiler; whisk gently to blend. With an electric mixer, whisk eggs, yolks, sweetener, and vanilla on high speed about 5 minutes or until thick and light. Fold melted chocolate mixture and peanut butter protein powder into egg mixture just until combined. Spoon cake batter into ramekins. Place a chocolate ball in the middle of each ramekin.
- Bake about 15 minutes or until cake is firm to the touch. Let it sit out of the oven for about 5 minutes. Run a small, sharp knife around inside of each ramekin, place a plate on top, invert and remove ramekin. Garnish with a dollop of whipped cream. Serves 6.
Nutrition
Calories: 257.1 | Fat: 24.2g | Protein: 7.8g | Carbohydrates: 5.6g | Fiber: 4.5g | P:E Ratio: 0.3