Recipe makes 6 cakes
Ingredients:
1 (100g) 85% unsweetened dark chocolate bar
1 stick (114g) unsalted butter plus 1 Tbsp melted, for greasing
3 large eggs (150g)
½ cup (85g) granulated sweetener of choice (or to taste)
1 Tbsp (7g) almond flour
1 scoop (40g) HLTH Code Chocolate Macadamia
Pinch salt
Raw cacao powder, for dusting
Fresh raspberries, to garnish (optional)
Fresh mint leave, to garnish (optional)
Instructions
Preheat oven to 400°F/200°C. Lightly brush 6 ramekins with melted butter and dust with cocoa powder; set aside.
Melt chocolate and butter; stir to combine and set aside.
Whisk eggs and sweetener together, then, whisking continuously, slowly add the chocolate and butter mix, almond flour, HLTH Code Chocolate Macadamia, and salt.
Divide the mixture among the prepared ramekins and bake for about 9 minutes (do not overcook, the top should be still jiggly).
Run a knife around the edge of each cake, then carefully flip onto serving plates. Garnish with raspberries and mint leaves and serve.
The cakes can be stored covered in the fridge or frozen, then baked straight from frozen.
7.9g Protein
28.8g Fat
1.6g NET Carbs
