One thing I forgot, you will need to add some ZONE friendly sweetener of your choice.
Probably about 1 TBL.
.

I put this version into Spark People Recipes:
(See Nutrition, below.)
.
9 Tbl raw cocoa powder.
1 TBL Fat of your choice.
1 scoop nuetral, vanilla, or chocolate protein powder.
(I have nuetral.)
1 Tbl sweetener.
Water (enough to make it consistency of melted chocolate.)
2 eggs separated, use whipped egg whites only.
Or if a little AA is acceptable to yuo, then add egg yolks before adding water.
.
That's it.
Bake at 320 deg F )160 deg C) for about 8 minutes, preheated oven.
1-1/2 to 2 Tbl per muffin tin.
.
Each in a 12 serving batch:
FAT: 1.7
Carbs: 2.1
Protein 3.1
With Egg Whites only, no yolks.
.
3 muffins in a 12 serving batch:
FAT: 5.1
Carbs: 6.3
Protein 9.3

Made this late this afternoon.
I used 1 of the egg yolks in it and ended up adding about 1 Tbl + 1 tsp water.
9 scoops (9 Tbl) cocoa powder.
1 Tbl EVOO.
1 scoop nuetral Protein Powder.
I used Stevia, which I knew might be a mistake.
I like it in hot Tea but not in deserts - and I can taste it, even though I only used 4 drops.
Along with 2 tsp pure, organic maple syrup.
I got exactly 12 muffin tins each with 2 TBL - no access, and not short.
had to really scrape the bowl to get the last Tbl for the last tin.
Baked 8 minutes, just about right, no longer though - would have been too much.
I'd try 7 minutes, next time.
Came out like the first, except the additional Stevia taste,
I did not use Stevia the first time, I used maple syrup and .a little xytlitol.
Now I am nearly out of cocoa powder.
I have to order some more ...
And off to the gym ...

P.S.> a scoop of my protein powder is about 4 level Tbl or 1/4 cup.

There is a cook book called "Cooking Without". I have it at home, but not where I am at the moment.
It is about cooking without flour, milk or sugar and has mainly recipes for desserts, cakes and puddings.
I bet it has a good recipe for a chocolate cake.
That said - I really doubt if protein powder is a functional substitute for flour!
I think, in order to have something that at least remotely tastes like the real deal you'd have to at the very least use ricemeal.

Ok, I tried the recipe. Mine was with NO yolks, and with hemp protein powder. And my cocoa isn't raw either. I have tried raw cocoa and it's really nice, though. I'll see if I can incorporate it into my budget.

Anyway. The first time I tried the recipe. I got all mixed up and mixed the cocoa powder and hemp pp straight into the whipped egg whites. Whoops! Since it's expensive ingredients, I went ahead and baked it. Ugh. But edible, I can eat it out of necessity rather than waste the food. But they look burnt, but ok.

The second time, I did it right, and it turned out great. Soft, fluffy, etc. Great moist texture. Very intense taste, but something is missing taste-wise ... I think it's the richness of the egg yolk. So I'm gonna put ONE egg yolk in next time and see if it helps. If I have only one or two a day, it shouldn't make any difference ... it's only 1/6 of an egg yolk at the most. Soo ...

I do like the recipe, and it's a nice finish to a meal. I'm thinking of what else I can add to it to make it interesting. Normally I'd add almonds, which create a great contrast, but right now my allergies are sensitive, so, what else can I add in?

Sarah

Glad it worked for you.
A little bit of unsweetened applesauce might add to the flavor moistness.
Eggs generally act as a binder in baking - not sure about plain egg yolks or if egg whites whipped counts?
Chia seeds and water are a kind of egg substitute, too - not sure if this acts as a binding agent, though.
But, there you are also getting additional fat.
And I am not enough of a cook to know whether this recipe needs a binder.
I just know the one egg yolk tasted good.
Don't know if it would have been much different without it.
And divided by 12, not so much worried about additional AA.
Cheers!
P.S. My prefers this recipe best, cold, not cooked, like a regular mousse.
In that case, I use no egg yolks, some greek yogurt instead of Protein Powder, and
2 TBL of organic, pastured butter, instead of just protein powder and Olive Oil.
Butter helps keep it from being like a pudding, stiffens it up, as well as the greek yogurt.
Fold in with egg whites, divvy into small glasses, and refrigerate 4 hours.
No baking.
CAUTION: You are dealing with raw egg whites in this case!

Hi John,

Yeah, the one yolk does sound as if it makes a real difference in richness. Will try it next time.

I wouldn't use chia seeds because (this is from my memory only) chia seeds are high in omega-6s.

So for the mousse, so egg whites doesn't have to be cooked if it's grass-fed? Confused about uncooked egg whites here.

Sounds yummy! I'd like to try it.

Sandra

In USA, most eggs are not from pastured chickens, and the egg producing farms are awful conditions.
Fears of Salmonella , not necessarily because of raw eggs, but because of the conditions most supermarket available eggs come from.
We purchase local eggs from pastured chickens.
Better Omega-3/6 ratio, other nutrients, and though still has some AA, much less.
So, In USA big agra and gov always warns folks never to eat raw eggs, Despite the fact that folks had for generations.
So, no, I do not fear raw eggs.
Plus, many folks, not on Zone or not healthy - have weakened immune system.
I do not worry about that, either.
So, we do not fear raw eggs. (egg whites).
But, being in USA, you never know, folks are all to happy to sue one over anything.
So, to cover my butt, I place warning on anything that contains raw eggs - mostly for USA folks!

I have just been reading in Food and Wine, about xanthum gum, being a good replacement for gluten in gluten-free recipes.
An all-around binder and thickener.
Can be used with foods of any temperature, from sauces to oil and vinegar - helps keep ingredients those cold vinnegrette dressings mixed.
Interesting to experiment with.

Hi John,

Oh, I see why you warned re: eggs, but use them raw ... thanks.

Xanthum gum, I bought one time I think, but I didn't know what to do with it. So nothing happened.

My budget is pretty limited, and I can't buy everything, but, I'd be very interested in hearing about any experimenting you might do with xanthum gum, its texture, taste, binding ability, etc ... :-)

Sarah.

HI guys! original sarah here.....

sorry for not replying in so long.. been busy busy with work!

john and other sarah, thanks so much for all the playing around you have done with this recipe! you have both come up with some fantastic ideas, i cant wait to give them a try! im home from my deployment in about 6 weeks time so will be able to put in some hours in the kitchen and give all your suggestions a go.

p.s.... i wonder how the uncooked 'mousse like' consistancy that john made would go frozen... ice cream?!

:-)

Wow, you both are confusing me! LOL

how about this ... I'm Sarah the carb-sensitive, she's Sarah the Navy person? :-)

Sarah the carb-sensitive

LOL We had to do that when we had 2 Matts posting.

That's what I like about mine, Probably not too many cranberrycats around!

LOL

Nah, I've never met a cranberry, uch less a cranberrycat!

sarah the carb sensitive

hehehe I havent ever met a cranberry cat either!

LOL!