Molten Mocha Protein Cakes

2 Ounces (1/3 Cup) Semi-Sweet Chocolate Chips

1/4 Cup Aquafaba (Chickpea Brine)

2 Tablespoons Olive Oil

1/4 Cup Pro(Zero) Natural Whipped Chocolate Protein Powder

3 Tablespoons Confectioner's Sugar

1 Teaspoon Instant Espresso Powder

1/8 Teaspoon Salt

1/8 Teaspoon Baking Powder

Preheat your oven to 450 degrees and lightly grease 4 standard muffin cups. Fill the remaining 2 in the pan halfway with room temperature water; set aside.

Place the chocolate chips in a medium, microwave-safe bowl along with the aquafaba and oil. Heat for 30 - 60 seconds, stirring thoroughly until the chocolate has completely melted. Add in the protein powder, sugar, espresso powder, salt, and baking powder, mixing well, being sure to beat out any clumps. The batter should be smooth and fairly thick.

Divide the batter equally between your four prepared muffin cups and gently slide the pan into the oven. Bake for just 7 - 8 minutes, no matter how under-baked they may look. The sides should be firm, but the centers will remain soft and may fall slightly as they rest. Let the cakes cool in the pan for 5 minutes before carefully pouring out the water from the empty tins. Invert the whole pan over cutting board a or large, flat plate before transferring them to individual dessert plates. Serve immediately while still warm.

Makes 4 Small Cakes

©Hannah Kaminsky http://www.bittersweetblog.com