Chocolate Protein Cakes with Greek Yogurt and Cherry Filling

I finished with my work earlier than I expected the other day which gave me a chance to do some baking. I was staying at my boyfriend’s so I decided to go through his pantry and create something with what he had at home. Turns out he has lots of protein powders, bananas, oats, cacao and Greek yogurts as well as some frozen fruit. Good enough for me and my creations. Perfect, to be exact, since these cakes turned out great! So there is no reason for me not to share them with you.

Ingredients (makes 6 cakes):

Cakes:

1 whole egg

1 egg yolk*

1 medium or large banana

30 g dark chocolate (80%)

2 tbsp milk

1 scoop Oh Yeah! Cookies and Cream protein powder (optional; you can substitute it with more oat flour or cacao powder)

1/2 package baking powder

30 g oat flour

Filling:

Greek Yogurt

Sour Cherries

Raspberry Jam

Sour Cherry compote (you only need the liquid)

Instructions:

1. Preheat the oven to 180 degrees Celsius.

2. In a large bowl, mix together the eggs and banana, best using a hand blender, until the banana is completely mashed. In the meantime, melt the chocolate and milk and set aside to cool. Once the chocolate is cool enough, add it to the egg and banana mixture and mix until combined.

3. Add all the dry ingredients and mix well.

4. Fill the muffin forms up to 2/3 and bake for 18 to 20 minutes.

5. Once the muffins have cooled down, cut them in half, soak the bottom with some sour cherry compote liquid and top with about a teaspoon of raspberry jam. Spread about a heaped teaspoon of Greek Yoghurt and some sour cherries on top and cover with the top part of the muffin.

6. Serve immediately or keep refrigerated.

* You can use 2 whole eggs of course, I used this egg yolk because I had it left over from breakfast.