I'm always adapting chocolate recipes into carob recipes - the result of an allergy to cocoa! This makes a delicious, moist lava cake, like a brownie on the outside and full of fudgey gooey goodness on the inside.
Grease four oven-safe custard cups and place all four on a baking sheet.
In a microwave-safe glass bowl, dump carob chips and margarine. Cook on high for 1 minute, and whisk until chips are completely melted and mixed with margarine.
Add whole eggs and egg whites and whisk.
Add icing sugar and stir.
Add in flour and stir.
Pour batter into custard cups. Using 1/2 cup dry measure scoop is helps make sure you get equal portions in each cup!
Bake for 12-14 minutes, until sides are firm but centres are still fairly soft. Remove from oven and cool for 3 minutes. Carefully run small spatula around edges of cakes to loosen, then invert cakes onto dessert plates. Shake custard cup gently to loosen cake onto plate.
If desire, sprinkle each cake with 1 teaspoons icing sugar and top with berries.
Serve warm and enjoy! For leftovers (if there are any!), reheat in microwave 20-30 seconds.