Serves | 4

Ingredients:

7 tbsp butter or ghee (salted)
1 c dark chocolate chips, heaping
4 eggs
¼ c coconut sugar

Directions:

Preheat oven to 450°F. Spray 4 ramekins with oil or coat with butter.
Melt chocolate and butter together in a bowl in the microwave (30 second increments, mixing in between) or over the stovetop.
In another bowl, whisk remaining ingredients with a stand or hand mixer until slightly thickened and pale (2-5 minutes). Pour in melted chocolate and fold with a spatula until incorporated.
Pour into ramekins and bake for 8-12 minutes or until the sides of cakes are firm but centers are still soft. Let cool for 1 minute and then enjoy!

Notes: For the best “lava” center, it’s better to slightly underbake than over-bake. Once they go too far, you’ll lose that molten middle. My kids wanted to top ours with chocolate sprinkles. Can serve with vanilla protein ice cream. I used 7.5 oz ramekins.

For a lower-calorie, high-protein version:

Ingredients:

½ c cottage cheese
1 c dark chocolate chips, heaping
4 eggs
1 serving protein powder

Directions:

Preheat oven to 450°F. Spray 4 ramekins with oil.
Melt chocolate with a splash of milk in a bowl in the microwave (30 second increments, mixing in between) or over the stovetop.
Blend remaining ingredients in a blender or using an immersion blender until smooth. Add in melted chocolate and blend again until incorporated.
Pour into ramekins and bake for 15 minutes or until the sides of cakes are firm but centers are still soft. Let cool for 15 minute and then enjoy!

You’ll find more recipes like this in my original cookbook, Feeding the Nobles: Keep It Simple and Just Eat Real Food.