Chocolate cake with a molten chocolate center, topped with plain greek yogurt or sour cream.
Ingredients:
120g 99% dark chocolate bar, roughly broken up4 eggs
100g unsalted butter
2 tbsp erythritol
1 tsp vanilla extract
2 tbsp sunflower seed meal
Pinch of salt
Optional Garnishes
Greek Yogurt or Sour Cream
Instructions:
Grind 2 tablespoons (20g) sunflower seeds into meal using a coffee grinder.
Place the dark chocolate in a heat resistant bowl. Place over a pot with simmering water. Melt the chocolate, stirring occasionally. Remove from the heat and allow to cool slightly.
In a mixing bowl, combine the eggs, sweetener, and vanilla extract and whisk until pale yellow and airy. Add ground sunflower seed meal and salt, whisk again until smooth.
Add the butter to the melted chocolate. Allow to melt in while stirring occationally. Pour the egg mixture in and using an electric mixer, mix until well combined.
Line the bottom of four ramekins with parchment paper. Fill each ramekin equally with the prepared batter.
Place the trivet on the bottom of your pressure cooker inner pot. I use an Instant Pot. Add a cup of water.
Stack the ramekins inside the pot.
Secure Instant Pot lid and set to Manual setting (high pressure) and cook for 5 minutes.
After cooking has finished, quick-release the pressure and remove ramekins from the cooker.
Remove from ramekins and serve cakes warm on their own or garnished. Greek yogurt or sour cream works very well with the cake.
Enjoy.
Nutritional Information per Serving: (4 Servings)
Energy: 484kcal,
Protein: 11.1g,
Net Carbs: 4.9g,
Fat: 44.8g.
For a video version of the recipe:
https://youtu.be/Lz0fPurMa0A
Dining and Cooking