Ingredients:

  • 1/4 cup (30g) unsweetened cocoa powder, plus extra for dusting
  • 1/4 cup (50g) granulated sugar substitute (such as erythritol or stevia blend)
  • 2 tablespoons (30ml) skim milk (or unsweetened almond milk)
  • 1 large egg (50g)
  • 1 large egg white (30g)
  • 1 teaspoon pure vanilla extract (5ml)
  • 1/4 teaspoon baking powder (1g)
  • Pinch of salt
  • 2 squares (approx. 20g) dark chocolate (70% cacao or higher), divided (Optional)

Instructions:

  1. Grease ramekins thoroughly and dust with cocoa powder. Tap out excess.
  2. In a mixing bowl, whisk together cocoa powder, sugar substitute, baking powder, and salt.
  3. Add milk, egg, egg white, and vanilla extract to the dry ingredients.
  4. Beat with an electric mixer until a smooth batter forms. Be careful not to overmix.
  5. Chop dark chocolate into small pieces (Optional).
  6. Divide batter evenly among prepared ramekins. If using, place chocolate pieces in the center of each ramekin, pressing lightly into the batter.
  7. Bake in a preheated oven at 425°F (220°C/Gas Mark 7) for 12-15 minutes, or until the edges are set but the center is still soft and molten.
  8. Let the cakes cool in the ramekins for a few minutes.
  9. Carefully invert each cake onto a serving plate. Serve immediately.