Peanut Butter and Chocolate Cheesecake Souffle
in Baking, Dessert, Snacks
/rating_on.png "1 vote, average: 5.00 out of 5")
by Alicia A, from QLD*
Preparation: 40 minutes, Cooking: 16 minutes
This recipe is based on a souffle recipe but doesn’t rise as much as a souffle. The resulting cake is still light and fluffy
Ingredients
- ⅓ cup Greek yoghurt
- 1 egg yolk
- 1 heaped tablespoon peanut butter
- 1 tablespoon of almond meal
- Pinch of baking powder (tiny amount)
- 3 drops vanilla extract
- 6 sachets Natvia
- 1 egg white
- ½ tablespoon cacao (or less if you don;t like it strong)
- coconut oil and Natvia to coat ramekins
Method
Serves 2
- Set oven to 190 degrees
- Grease the inside of ramekins with small amount of coconut oil then sprinkle the coconut oil with a very thin layer of Natvia (one sachet)
- In a bowl, mix yoghurt, yolk, peanut butter, almond meal, baking powder, vanilla, and cacao (or cocoa) until smooth
- In another clean, dry bowl, whisk egg white on high speed until stiff peaks form
- Continue mixing the egg white and slowly add the Natvia until well mixed
- Carefully fold the egg white mixture into the yoghurt mixture until there are no more streaks of egg white
- Pour the mixture into two ramekins and put them on a baking tray in the oven
- Bake for 16 minutes and serve immediately
