Hers: chocolate mug cake with chocolate custard (dairy and gluten free)
Here’s how I make mine, although it’s a sketchy recipe I’m afraid as I just measure the cake ingredients by eye:
I put about 75-100g egg whites in a measuring jug then add two heaped teaspoons chocolate protein powder, one heaped teaspoon organic cocoa powder, a little stevia powder, about 1/3 heaped teaspoon almond flour and a large splash of hot water from the kettle and use a whisk to blend the ingredients thoroughly. I then pour the mixture into a shallow bowl and microwave for about three minutes. I then cut into slices and serve as it is or with a quick chocolate sauce, as pictured here.
I sometimes eat this (plain) for breakfast and it keeps me going for hours and hours! If I want to have it for dessert, I like to make the sauce to go with it. I make it with
8g cocoa powder
Stevia to taste
About 100 ml unsweetened almond milk plus about 150 ml water.
I mix the dry ingredients with a whisk first then add a little of the water and almond milk to make a paste then slowly add in the rest of the liquid. I whisk this over a medium heat until the chocolate custard thickens. It’s one of my favourite little treats.
And as treats go, it’s pretty healthy! The cake is high protein both cake and sauce are dairy, sugar and gluten free.
I took a sheet of puff pastry and cut it into squares and put each square into a section of the muffin pan. Then I dropped a few Guittard extra dark chocolate chips into each one. Next, I took some Go Veggie plain cream cheese and mixed it with a little powdered sugar, vanilla extract, and lemon juice. I spooned out a little of the cream cheese on top of the chocolate chips, and then folded the corners of the puff pastry over top of it. Then I stuck them in the oven at 400 degrees fahrenheit for about 15 minutes. And voila! Super simple dessert!