Protein Chocolate Lava Cake
5 min prep10 min cookEasy

Protein Chocolate Lava Cake

A rich, molten chocolate cake with only 150 calories

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A single-serving chocolate lava cake with a gooey, molten center — made from chocolate whey protein, cocoa powder, and egg whites. The sugar-free dark chocolate square melts inside during baking, creating that perfect lava flow when you break it open. All the indulgence, a fraction of the calories.

📊Nutrition

Per serving

0kcalCalories
0gProtein
0gFats
0gCarbs

🧾Ingredients

0/9

Dry Ingredients

  • 15gChocolate whey protein powder
  • 10gUnsweetened cocoa powder (high-quality)
  • ½ tspBaking powder
  • 1-2 packetsZero-calorie sweetener (Stevia or Erythritol)
  • a pinchSalt

Wet Ingredients

  • 45g (~1.5 large egg whites)Liquid egg whites
  • 30gPlain non-fat Greek yogurt or unsweetened applesauce

The Lava Center

  • ~7gSugar-free dark chocolate (1 small square)
  • as neededZero-calorie cooking spray

👨‍🍳Method

1

Prep the Ramekin

2 min

Preheat your oven to 190°C (375°F). Lightly coat a small, oven-safe ramekin or silicone muffin cup with zero-calorie cooking spray to prevent sticking.

💡A silicone muffin cup makes it easiest to pop out. If using ceramic, be generous with the spray.
2

Mix the Dry Ingredients

1 min

In a small mixing bowl, whisk together the chocolate protein powder, unsweetened cocoa powder, baking powder, sweetener, and salt until evenly combined.

3

Add Wet Ingredients

1 min

Stir in the liquid egg whites and non-fat Greek yogurt (or applesauce) until a smooth, thick, and lump-free batter forms.

💡Don't overmix — just stir until everything is incorporated. A few small lumps are fine.
4

Create the Lava Center

1 min

Pour the batter into the prepared ramekin. Take the square of sugar-free dark chocolate and press it gently into the exact center of the batter until it is completely submerged and covered by the mixture.

💡Make sure the chocolate is fully buried — if it peeks out, the lava effect won't work properly.
5

Bake

10 min

Bake for 8 to 10 minutes. The edges should be set and pull away slightly from the sides, but the center should still be soft and slightly jiggly to the touch.

💡Every oven is different — check at 8 minutes. Overbaking means no lava center. It's better to under-bake slightly.
6

Serve Immediately

1 min

Remove from the oven and let it sit for 1 minute. Run a knife around the edges and carefully invert it onto a small serving plate. Serve immediately while the center is hot and melted.

💡Break it open at the table with a spoon for maximum visual impact — the lava flowing out is the best part.
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