Midnight Melt - The chocolate cake

   Midnight Melt - The chocolate cake

I’m all about flavour that doesn’t wreck your fitness goals, and this 100g chocolate cake is proof. Rich, fudgy, and clocking in at just over 200 calories, it’s my go-to when I crave dessert without the compromise. With 70% dark chocolate and a few simple swaps, you’re in for a treat—let’s bake it!

INGREDIENTS (Makes 100g cake, ~1-2 servings)

• 30g 70% dark chocolate (broken into pieces)

• 2 large eggs

• 1/4 tsp baking powder

INSTRUCTIONS

• Prep the Heat: Preheat your air fryer or oven to 170°C (340°F) for 2-3 minutes.

• Melt the Chocolate: Microwave the 30g dark chocolate in a heat-safe bowl for 20-30 seconds until smooth, stirring halfway. Let it cool slightly.

• Mix the Batter: Crack 2 eggs into the melted chocolate, add 1/4 tsp baking powder, and whisk until fully combined—smooth and a little frothy.

• Bake It: Pour the batter into a small, greased ramekin or oven-safe dish (about 100ml capacity). Bake in the air fryer for 10 minutes or oven for 12 minutes—center should be set but still soft.

• Cool & Enjoy: Let it rest for 2 minutes, then dig in warm or chilled—your call!

NUTRITION BREAKDOWN (Per 100g Cake)

• Calories: ~210 kcal

• Protein: 11g

• Fat: 16g (mostly from dark chocolate and eggs)

• Carbs: 8g (low thanks to no flour or sugar)

• Sugar: 5g (naturally occurring in dark chocolate)

• Note: Exact values depend on your chocolate brand—70% dark keeps sugars low.

TIPS FOR KILLER CAKE

• Quality Chocolate: Use 70% or higher dark chocolate—less sugar, more flavour.

• Don’t Over-bake: Pull it at 10-12 minutes for that fudgy core—overdo it and it’s dry.

• Add a Twist: Toss in a pinch of cinnamon or a drop of vanilla extract for extra depth.

• Air Fryer Hack: Line the ramekin with parchment for easy cleanup.

• Serving Boost: Top with a dollop of Greek yogurt for creaminess without the guilt.

Let's spoil you: “Craving extra richness? Swap a teaspoon of egg yolk for a dash of brewed coffee—trust me, it’s magic.