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Chocolate Protein Mug Cake

Make chocolate protein mug cake, from the first ingredient to the finished dish.

1 serving · 8 ingredients · 3 steps

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Chocolate Protein Mug Cake, plated and ready to serve. — The finished recipe. Chocolate Protein Mug Cake

Ingredients 1 to 6 for chocolate protein mug cake arranged separately on a dark worktop. — Ingredients 1 to 6. 1 scoop, about 30 g Whey protein isolate (Values for an unflavoured or lightly flavoured isolate. A concentrate or a blend carries more fat and carbohydrate at the same scoop.). 2 tsp, about 6 g Cocoa powder. 20 g Rolled oats (Blitzed to a flour if you have a grinder; left whole they give a rougher cake that still works. Dry weight.). 1 white, about 33 g Egg white. 40 ml Skimmed milk. Half a teaspoon Baking powder

Ingredients 7 to 8 for chocolate protein mug cake arranged separately on a dark worktop. — Ingredients 7 to 8. To taste Granulated sweetener. A pinch Salt

Chocolate Protein Mug Cake, preparation step 1: Mix the whey, cocoa, oats, baking powder, sweetener and salt in a large mug with a fork so there are no lumps of powder. — Step 1. Mix the whey, cocoa, oats, baking powder, sweetener and salt in a large mug with a fork so there are no lumps of powder.

Chocolate Protein Mug Cake, preparation step 2: Add the egg white and milk and beat until smooth. The batter should drop off the fork slowly; add a splash more milk if it is stiff. — Step 2. Add the egg white and milk and beat until smooth. The batter should drop off the fork slowly; add a splash more milk if it is stiff.

The finished chocolate protein mug cake. — Step 3. Microwave on full power for seventy to ninety seconds. Stop when the top looks set but still glossy. It carries on cooking in the mug, and a minute too long makes it rubbery.

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