Molten Chocolate cake with Peanut Butter Cream

Doesn’t this look just like a decadent dessert? With fluffy, soft cake surrounding a gooey chocolate centre, you may be surprised that I ate it for . . . breakfast!

Now, before you start thinking I’m crazy, give me a chance to explain. This cake is high-protein, low-carb, and full of healthy, satiating fats! It is made with coconut flour, which absorbs heaps of liquid and really pads out the cake.

The peanut butter cream is simply not optional. Protein-rich peanut butter and Greek yoghurt, as well as lauric-acid-loaded coconut cream (anti-fungal/viral!), create a perfect ‘frosting.’

This recipe can be gluten-free and low-carb.

Serves 1 HUNGRY person

Ingredients:

– 1 Tablespoon coconut oil, melted

– 1 egg

– 2 Tablespoons milk of choice (plus extra)

– 2 Tablespoons coconut flour

– 1-2 Tablespoons cocoa powder

– stevia or dextrose, to taste

– 1/3 teaspoon baking powder

– 1 Tablespoon smooth peanut butter

– 1 Tablespoon coconut cream

– 1/2 teaspoon vanilla essence

– stevia or dextrose, to taste

– 1 1/2 Tablespoons Greek yoghurt

– cinnamon, optional

Method:

1. In a microwave-proof bowl, fork together the coconut oil, egg, and milk until well combined.

2. Mix in the coconut flour and cocoa powder. Stir very well, for about a minute – the coconut flour will absorb lots of liquid, so add more milk if the batter looks dry (don’t worry about having a runny batter).

3. Stir in the stevia and baking powder. Pop your bowl in the microwave and cook for about 1 minute on high (until the edges are set, but the centre is still gooey). It should look like this:

4. In a small bowl, mix together the peanut butter, coconut cream, vanilla essence and stevia, until smooth. Gently mix in the Greek yoghurt, taste to see if it is sweetened as you like, and dollop onto your cooked cake. I loved this sprinkled with cinnamon, too. Enjoy! 🙂