Can you taste the cottage cheese in the lava cake?

Not at all. Once it’s blended smooth, the cottage cheese melts into the chocolate and just adds creaminess without any taste.

Why isn’t my lava cake molten in the middle?

It was most likely baked a little too long. Every oven is different, so start checking at 8 minutes and pull them when the edges are set but the centre still wobbles.

Cottage Cheese Chocolate Lava Cake

Description

These Cottage Cheese Lava Cakes are rich and fudgy with a gooey, molten chocolate centr They come together in under 30 minutes with 14 grams of protein each.

Ingredients

Units

1/2 cup cottage cheese
1 large egg
2 tablespoons maple syrup
2 tablespoons coconut sugar
1 tablespoon oil (like coconut or avocado)
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
2 tablespoons almond flour
3 tablespoons cocoa powder, plus more for dusting
1/4 teaspoon baking powder
Pinch of salt
2 squares dark chocolate (or 2 tablespoons chocolate chips)

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Instructions

Preheat the oven to 425°F. Grease two 4-ounce ramekins or one 8-ounce ramekin with butter and dust with cocoa powder, tapping out the excess.
Add all the ingredients to a small blender or food processor and blend just until combined.
Divide half the batter between the ramekins or ramekin. Press a chocolate square (or 1 tablespoon chocolate chips) into the centre of each, then cover with the remaining batter.
Place the ramekins on a baking sheet and bake for 8 to 12 minutes, until the edges are set and the centres still look slightly soft and jiggle when you shake the pan.
Serve while warm (being careful because the ramekin will be hot!) and optionally top with a dusting of powdered sugar.

Notes

Blend the cottage cheese and egg until completely smooth so there are no curds in the finished cake.
Use room temperature cottage cheese and eggs so the melted butter doesn’t firm up.
Start checking at 8 minutes and pull them when the centre still looks soft and jiggles slightly.
Top with fresh berries, a dusting of powdered sugar or a scoop of vanilla Greek yogurt.
For a gluten-free version, swap the all-purpose flour for a 1:1 gluten-free flour or oat flour
These are best enjoyed fresh, but leftovers keep covered in the fridge for up to 2 days and can be warmed in the microwave for 20 to 30 seconds.

Nutrition

Serving Size: 1 lava cake
Calories: 385
Sugar: 26g
Fat: 18g
Carbohydrates: 40g
Fiber: 5g
Protein: 14g