A Whole Lava Love

Pastry chefs, restaurateurs, and seasoned eaters the world over groan with a deliberate roll of the eyes as the dessert menu lands on their tables. Invariably, no matter the cuisine, listed there amongst the sweet offerings will be the classic chocolate lava cake. No one can begrudge the treat for its flavor, as chocolate boasts a nearly universal approval rate across all dining demographics, but it simply seems like the default, stock answer to the question a lazy cook doesn’t want to address. To continually make such an obvious culinary faux-pas, whoever is at the helm in the kitchen must be terribly uncreative, tone-deaf, or simply apathetic about the meal’s final course. We can all agree that there are few innovations to be found in this antiquated cake, despite the richest, most flowery printed descriptions.

So why do they keep turning up around every dining room corner, and better yet, why do we keep ordering them? For all our claims of being adventurous eaters, open to new, sometimes risky flavor pairings, the attraction to tried-and-true chocolate decadence is simply irresistible. Whether you’ve indulged in one lava cake or 80 in your lifetime, it just doesn’t get old.

Putting food snobbery aside and conceding that there are far worse ways to end a meal, it becomes clear that the real issue isn’t necessarily the sheer number of molten chocolate cakes, but the number of poorly executed renditions. There’s still plenty of room for improvement.

My inspiration to revisit the original, antiquated recipe came from an unlikely source. Protein powder and downright hedonistic desserts are hardly a natural combination, but at the same time, I knew it wasn’t so far fetched. Not only did this highly nutritious base help to foster the perfect gooey interior texture, but its natural thickening powers abolished the need for any gluten at all.

There’s no shame in falling for these baby cakes containing a rich pool of hot chocolate lava, especially when they deliver a surprising punch of protein and fiber, too.

Yield: Makes 4 Small Cakes

Molten Mocha Protein Cakes

Name: Molten Mocha Protein Cakes
Prep time: 5 min
Cook time: 7 min
Total time: 7 min
Yield: 4
Cuisine: American
Ingredients: 2 Ounces (1/3 Cup) Semi-Sweet Chocolate Chips; 1/4 Cup Aquafaba (Chickpea Brine); 2 Tablespoons Olive Oil; 1/4 Cup Plant-Based Chocolate Protein Powder; 3 Tablespoons Confectioner’s Sugar; 1 Teaspoon Instant Espresso Powder; 1/8 Teaspoon Salt; 1/8 Teaspoon Baking Powder

Decadent dark chocolate cakes with a molten, gooey center are the ultimate indulgence. These happen to be secretly healthy with plant-based protein and fiber!

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 7 minutes

Ingredients

2 Ounces (1/3 Cup) Semi-Sweet Chocolate Chips
1/4 Cup Aquafaba (Chickpea Brine)
2 Tablespoons Olive Oil
1/4 Cup Plant-Based Chocolate Protein Powder
3 Tablespoons Confectioner’s Sugar
1 Teaspoon Instant Espresso Powder
1/8 Teaspoon Salt
1/8 Teaspoon Baking Powder

Instructions

Preheat your oven to 450 degrees and lightly grease 4 standard muffin cups. Fill the remaining 2 in the pan halfway with room temperature water; set aside.
Place the chocolate chips in a medium, microwave-safe bowl along with the aquafaba and oil. Heat for 30 – 60 seconds, stirring thoroughly until the chocolate has completely melted. Add in the protein powder, sugar, espresso powder, salt, and baking powder, mixing well, being sure to beat out any clumps. The batter should be smooth and fairly thick.
Divide the batter equally between your four prepared muffin cups and gently slide the pan into the oven. Bake for just 7 – 8 minutes, no matter how under-baked they may look. The sides should be firm, but the centers will remain soft and may fall slightly as they rest.
Let the cakes cool in the pan for 5 minutes before carefully pouring out the water from the empty tins. Invert the whole pan over cutting board a or large, flat plate before transferring them to individual dessert plates.
Serve immediately while still warm.

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 203Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 1mgSodium: 90mgCarbohydrates: 19gFiber: 1gSugar: 17gProtein: 6g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

February 12, 2016January 23, 2026

Hannah (BitterSweet)20 Comments

Gong Hey Fat Tuesday

If you’re looking for an excuse to celebrate, you needn’t look far. Before the glow of one jubilant holiday fete can fully fade from view, yet another occasion to rejoice arises from its ashes. Depending on which traditions you hold dear, you could easily keep the party going 365 days a year, without even delving into the more dubious list of unofficial observances. Keeping up with the standard routine is hard enough on an average day, but a calendar peppered at random with noteworthy events can become downright intimidating.

Mardi Gras and the Lunar New Year happen to fall on consecutive days this year, each arriving with a riot of colors, rituals, and lucky foods. Pressed for time and sufficient enthusiasm to properly honor both, I was suddenly struck by one unlikely common thread, uniting Creole and Chinese customs: Pancakes.

Fat Tuesday earns its moniker for all the indulgent edibles typically served during the festivities, particularly pancakes. Fluffy, flat, big, or small, every unique twist on the humble breakfast cake is welcomed with open arms- And a sticky pitcher of thick maple syrup. Less common but no less appreciated are savory renditions, ideal for balancing out the inevitable deluge of sugary sweets.

Chinese pancakes exemplify the pinnacle of pancake perfection for revelers craving salty snacks instead of desserts. Impossibly thin, flaky layers cradle flecks of green onion, just assertive enough to be heard above the baseline of nutty toasted sesame. Built upon the simplest of ingredients and just undeniably, apologetically rich, each narrow wedge tastes like a joyous carnival all by itself.

Clearly, it was high time for these two cultures to become acquainted.

Unexpected Cajun and Creole flavors infuse this time-honored dim sum addition, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices, ranging from warming to immolating. Once blended and melded the resulting harmony of heat could easily become a new standby to accompany any cuisine.

Ala Madigra and Gong Hey Fat Choy!

Yield: Makes 20 Pancakes; 1 Cup Sauce

Citrus-Scallion Pancakes with Dynamite Cajun Dipping Sauce

Unexpected Cajun and Creole flavors infuse meet in scallion pancakes, drawing bright citrus notes into the stratified dough itself. The real coup de gras, however, is delivered in the fiery dipping sauce. A cool and creamy base balances out a wide palate of spices draws new life into this dim sum staple.

Prep Time 30 minutes

Cook Time 30 minutes

Additional Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

Dynamite Cajun Dipping Sauce:

1 Cup Vegan Mayonnaise
2 Tablespoons Sriracha
2 Tablespoons Fresh Cilantro, Finely Minced
1 Tablespoon Creole Seasoning
1 Teaspoon Low-Sodium Soy Sauce
1 Clove Garlic, Finely Minced

Citrus-Scallion Pancakes:

2 Cups All-Purpose Flour
6 – 8 Tablespoons Warm Water
1 Tablespoon Lemon Juice
1 Tablespoon Lime Juice
1 Tablespoon Toasted Sesame Oil
1/2 Cup Roughly Chopped Scallions
1 Clove Garlic, Finely Minced
1/4 Teaspoon Lemon Zest
1/4 Teaspoon Salt
3 – 5 Tablespoons Peanut Oil

Instructions

To prepare the dipping sauce, simply mix everything together, adding sriracha to taste. Cover and store in the refrigerator until ready to serve, for up to two weeks.
For the pancakes, mix together the flour, 6 tablespoons of the warm water, lemon juice, and sesame oil in a large bowl. Stir until the liquid is absorbed, adding more water one teaspoon at a time as needed until the dough pulls away from sides of bowl. The goal is to create a cohesive, firm dough that is barely tacky to the touch.
Knead the dough by hand on a lightly floured surface for about 5 – 10 minutes, or until smooth. Cover with a moist towel for 20 minutes to allow the gluten to relax.
Meanwhile, take this opportunity to mix together scallions, garlic, lemon zest, and salt in a small bowl; set aside.
After resting, roll the dough into a skinny snake-like shape and cut into 20 equal pieces. Roll each segment into balls and keep covered with the towel.
Working with one small ball of dough at a time, place on a well-floured surface and roll into a circle approximately 4-inches in diameter. Brush liberally with peanut oil, sprinkle with 1 – 2 teaspoons of the scallion mixture, and roll the pancake up tightly like a rug. Curl the roll around in a spiral, pinch the end to seal, and flatten it back out into a very thin circle, about 1/8 of an inch in thickness. Repeat with the remaining balls of dough.
Heat one tablespoon of peanut oil in a skillet over medium heat. Pan fry the pancakes, one or two at a time, until the bottom is golden brown and perfectly crisp. Keep warm in a low oven or slice into wedges, serving immediately alongside the dipping sauce.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 139Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 117mgCarbohydrates: 12gFiber: 0gSugar: 1gProtein: 1g

February 9, 2016January 23, 2026

Hannah (BitterSweet)8 Comments

Hang Ten

Ten years. One decade.

It’s both an insignificant stretch of time, and an interminable one. It’s enough time to grow a productive (if petite) apple tree from seed; to grow a newborn into a certifiable tween. It’s more time than I ever thought I could devote myself to one single project, especially at the tender young age of 17. Clicking that now-familiar “publish” button for the very first time, I had no idea what I was getting myself into.

Never one for the syrupy sweet prose nor navel-gazing of a self-congratulatory anniversary post, I want to simply, sincerely say thank you. YOU, for reading, whether it was from the awkward, ugly early days or just this very moment. It’s impossible to fathom all of the incredible people out there who have shaped my life up to this point, from the past 37,500 comments and counting. Life both online and off would look entirely different without every last line of text, even those who simply drop by to say “Yum!”

There’s nothing that could sufficiently express my gratitude, and so for weeks leading up to this moment, I was paralyzed with anxiety. How do I mark the occasion? How can I possibly repay these incredibly readers equal to the generosity they’ve shown me?

Quite frankly, I can’t.

I can only keep on writing, photographing, and sharing all the sordid details, for another 10 years or more- Only if you’ll be so kind as to indulge me.

Thank you.

February 7, 2016January 23, 2026

Hannah (BitterSweet)25 Comments

Photo Friday: Soup-er Bowls

Leek and Potato Soup with Watercress

Curried Spinach and Chickpea Soup with Fine Noodles

Creamed Fennel Soup

Lentil and Conchiglietti (Tiny Shell Pasta) Soup

Lemony Leek and Mushroom Soup

February 5, 2016January 23, 2026

Hannah (BitterSweet)12 Comments

The Scarcity Fallacy

Well beyond the distraction of holiday merriment, winter stretches out as far as the eye can see, like an interminable ocean that surpasses the horizon. We’re in it for the long haul, no safe havens to moor our ships for the night, completely at the mercy of a historically mercurial season. No longer are we reliant on stockpiles of homemade preserves and canned goods, but fresh produce is considerably less diverse, or at least, anything grown nearby and worth eating offers fewer inspiring options. Even in balmy California, farmers market tables once straining under the weight of plump tomatoes and juicy peaches look comparatively sparse, bearing dusty tubers and hearty greens instead.

It’s a rough transition, no doubt about that, but great abundance can still be found even in the depths of winter. A far cry from the scarcity faced by the average cook only a few decades back, the danger isn’t that one might go hungry, but that one might go with a boring dinner. Oh, such terrible sacrifices we must make!

Instead of seeing what the local markets lack, it’s just as easy to see what they have to offer. With an open mind and a pinch of creativity, cravings that once seemed impossible to fulfill now appear ripe with potential for innovation.

Tabbouleh is a staple dish when the weather turns warm, the simplest combination of fresh ingredients that absolutely screams “summer!” in every refreshing bite. Tomatoes and parsley make up the foundation, with a handful of cracked wheat acting as the mortar holding everything together. It’s the kind of combination that needs no formal recipe, depending entirely on the strength of those bare components to shine. I’d never dream of making tabbouleh in winter, when only mealy pink tomatoes shipped halfway across the globe can be found rotting on grocery store shelves. No, not traditional tabbouleh…

…But I would make tabbouleh built with some crafty seasonal substitutions in mind. Bear with me, because I know that it’s not a natural leap to replace tomatoes with persimmons, but it makes perfect sense the moment you taste them in this light, leafy salad. Their juicy, meaty texture and natural sweetness add volumes of complexity to the basic composition, elevating the final product to a truly noteworthy side. Pomegranate arils follow to lend tart, crunchy bursts of flavor, echoing the bright lemon juice and balancing the bitter greens. Parsley could be the sole herbaceous element if you so desire, but in an homage to the abundance of root vegetables and in protest of food waste, I felt compelled to toss in those unloved green carrot tops that are all too often discarded, rather than savored as they should be.

Even the longest winter can feel far more manageable with a good supply of fresh, simple recipes on hand. There’s definitely a time and a place for the heavy soups and stews typically associated with the season, but a bit of lightness and brightness goes a long way when there’s no sun, and little local produce, to make up the difference.

Yield: Makes 4 – 6 Servings

Winter Tabbouleh

Replacing tomatoes with persimmons, parsley with carrot tops, and adding in crunchy pomegranate arils makes this salad inspired by classic tabbouleh a downright wintery delight.

Prep Time 5 minutes

Cook Time 20 minutes

Additional Time 2 hours

Total Time 2 hours 25 minutes

Ingredients

1/4 Cup Bulgur
1/4 Teaspoon Turmeric
1/2 Cup Vegetable Broth
1 Fuyu Persimmon, Peeled, Stemmed, and Chopped
1/3 Cup Pomegranate Arils (Optional)
1 1/2 Cups Carrot Tops, Minced
1 Cup Fresh Parsley, Minced
2 Tablespoons Red Onion, Finely Chopped
2 – 3 Tablespoons Lemon Juice
2 – 3 Tablespoons Olive Oil
Salt and Ground Black Pepper, to Taste

Instructions

In a small saucepan, combine the bulgur wheat, turmeric, and vegetable broth, and place over low heat. Stir well and bring to a boil. Cover, turn off the heat, and let stand for 15 – 20 minutes, until all of the liquid has been absorbed.
Meanwhile, prepare the fruits and vegetables accordingly and toss together in a large bowl. Add the cooked bulgur when finished and slightly cooled, followed by the lemon juice, olive oil, salt, and pepper, adding more or less according to personal preference.
Cover and chill for at least 2 hours before serving, to allow the flavors to marry.