White Chocolate Raspberry Lava Cake

  • Ingredients for 2 portions
  • 55g Lizza Low Carb Raspberry Mug Cake
  • 20ml sunflower oil
  • 50ml soy milk
  • 50g Funky Fat Foods low-carb white chocolate
  • Optional: Lizza Raspberry Fruit Spread
  • Optional: fresh raspberries

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Preparation time: 20 minutes

Cooking time: 5 minutes

Instructions:

  1. Melt the low-carb white chocolate and then refrigerate it for 15 minutes.
  2. Meanwhile, pour 20ml oil and 50ml soy milk (or an alternative) into a mixing bowl. Add 55 g mug cake baking mix and stir well.
  3. Line the muffin tin with paper or silicone inserts of about 7cm diameter and grease it with oil. Spoon the batter into the muffin tin so that ¾th of it is filled.
  4. Then, take out the melted white chocolate and scoop out 1 tbsp chocolate and roll it into a ball. Gently press so that  it gets immersed in the batter.
  5. Top with some more batter so that the mould is filled.
  6. Microwave and bake for 2.5 minutes at 800 watts.Let the cake cool down for a little while.
  7. Optionally, serve with spreading Lizza Raspberry Fruit Spread on top and serve with fresh raspberries.

Nutritional information (per serving): 358 kcal, 20g carbs, 31g fats, 3g protein, 2g sugar, 4g fibre.

Ingredients for Low Sugar White Chocolate Raspberry Lava Cake