This high-protein chocolate lava cake is a quick and satisfying dessert that delivers rich chocolate flavor with a soft, gooey center. It’s made for moments when you want something indulgent without baking an entire cake or spending a lot of time in the kitchen.
By using cottage cheese and protein powder, this recipe adds a boost of protein while keeping the texture smooth and creamy. Cooked in the microwave, it’s ready in minutes and best enjoyed warm when the center is still molten.
Equipment
- Microwave
- Small blender or food processor
- 8-oz ramekin
- Measuring cups
- Measuring spoons
Ingredients
- ⅓ cup cottage cheese
- 1 large egg
- 2 tablespoons chocolate protein powder
- 2 tablespoons cocoa or cacao powder
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 1 tablespoon dark chocolate chips
- Optional: flaky sea salt for topping
instructions
- Lightly grease the ramekin to prevent sticking.
- Add the cottage cheese, egg, protein powder, cocoa powder, maple syrup, vanilla extract, and salt to a blender or food processor.
- Blend until the mixture is completely smooth and creamy, scraping down the sides if needed.
- Pour the batter into the prepared ramekin and spread evenly.
- Sprinkle the dark chocolate chips over the center of the batter.
- Microwave on high for about 90 seconds.
- Let the cake rest for 2 minutes so it finishes setting while keeping a gooey center.
- Sprinkle with flaky sea salt if desired and serve warm.
Recipe Info
- Prep Time: 5 minutes
- Cook Time: 1½ minutes
- Total Time: ~8 minutes
- Servings: 1
- Cuisine: American
- Course: Dessert
How to store
- Best enjoyed immediately for the molten texture.
- If needed, cover and refrigerate leftovers for up to 2 days.
- Reheat in the microwave for 20–30 seconds before serving.
what not to do
- Do not skip blending—a smooth batter is essential.
- Do not overcook, or the lava center will disappear.
- Avoid watery cottage cheese; drain excess liquid if necessary.
Tips & Variations
- Add a pinch of espresso powder to deepen the chocolate flavor.
- Use chopped dark chocolate instead of chips for a richer center.
- Serve with fresh berries or whipped topping if desired.
- For extra sweetness, drizzle a small amount of maple syrup on top after cooking.
Approximate Nutrition
- Calories: ~430 kcal
- Protein: ~30–35 g
- Fat: ~14–16 g
- Carbohydrates: ~45–50 g
- Fiber: ~6–8 g
- Sugar: ~28–32 g
Ingredients
Method
- Lightly grease the ramekin to prevent sticking.
- Add the cottage cheese, egg, protein powder, cocoa powder, maple syrup, vanilla extract, and salt to a blender or food processor.
- Blend until the mixture is completely smooth and creamy, scraping down the sides if needed.
- Pour the batter into the prepared ramekin and spread evenly.
- Sprinkle the dark chocolate chips over the center of the batter.
- Microwave on high for about 90 seconds.
- Let the cake rest for 2 minutes so it finishes setting while keeping a gooey center.
- Sprinkle with flaky sea salt if desired and serve warm.
Notes
- Protein: ~30–35 g
- Fat: ~14–16 g
- Carbohydrates: ~45–50 g
- Fiber: ~6–8 g
- Sugar: ~28–32 g
Conclusion
This high-protein chocolate lava cake shows that dessert can be both comforting and nourishing. With added protein and a quick cooking method, it’s a smart way to enjoy a rich chocolate treat without overindulging. Perfect for busy days, late-night cravings, or a simple self-care dessert.
FAQs
- Can I make this in the oven instead?
Yes, but cooking time will be longer and the center may be less molten. - Can I use Greek yogurt instead of cottage cheese?
Yes, the texture will be similar but slightly less creamy. - Is this gluten-free?
Yes, there is no flour in this recipe. - Can I double the recipe?
Yes, but cook each serving separately for best results. - Why is my center not gooey?
It was likely microwaved too long.
