Sweet
mini chocolate protein ramekin cakes
Soft, rich mini chocolate cakes with a slightly molten centre, naturally sweetened and balanced with protein. Designed for portion control without feeling restrictive.
- Serves
- 4 mini ramekins
- Prep
- 10 minutes
- Cook
- 10-12 minutes
- Total
- 20 minutes
Ingredients
wet
- 1 large egg
- 120g full-fat Greek yoghurt (Jalna-style)
- 1 small ripe banana (80g mashed), or 2 tbsp maple syrup/honey
- 1 tbsp olive oil
- 1 tsp vanilla extract
dry
- 3 tbsp cacao powder (unsweetened)
- 3 tbsp plain flour (or gluten-free flour blend)
- 1 tbsp almond meal (adds moisture + softness)
- 1/2 tsp baking powder
- Pinch salt
add-ins
- 4 squares 70% dark chocolate (e.g. Lindt 70% Dark Chocolate), one per ramekin
Method
- 01
Preheat oven to 180°C (fan 160°C).
- 02
Lightly grease 4 mini ramekins.
- 03
In a bowl, whisk together the egg, yoghurt, mashed banana (or maple/honey), olive oil and vanilla.
- 04
In a separate bowl, mix the dry ingredients.
- 05
Fold dry into wet until just combined (don't overmix).
- 06
Divide mixture evenly between ramekins (about 2–3 tbsp each).
- 07
Push 1 square of dark chocolate into the centre of each.
- 08
Bake for 10–12 minutes: 10 mins for a softer, slightly molten centre; 12 mins for a more set, fluffy cake.
- 09
Let sit for 5 minutes before serving.
Notes
Greek yoghurt + banana = moist + slightly fudgy interior.
Almond meal stops them from being dry (especially with cacao).
Don't overbake: that's the difference between dense vs soft + fluffy.
You can microwave (~60–75 sec) but the oven gives better texture.
Approx macros per serve: ~170–190 kcal, ~9–10g protein, ~18–22g carbs, ~7–9g fat, ~3–4g fibre.
