Flourless Chocolate Cake
—·American
Ingredients
- cooking spray
- 6 oz 60% Ghirardelli Chocolate
- 1/4 cup pumpkin puree
- 1 1/2 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 whole egg
- 3 egg whites
- 1/8 tsp kosher salt
Instructions
6 steps
- 1
Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Place on a large baking tray.
- 2
Melt chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes.
- 3
Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.
- 4
In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.
- 5
Fold the egg whites into the chocolate mixture, add salt.
- 6
Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise. Serve right away.
15 min
Progress
0 / 6 steps
Nutrition
Per serving (based on 8 servings)
Calories
136cal
Protein
3.0g
Carbs
16.0g
Fat
8.0g
Fiber
2.0g
Sugar
11.0g
Sodium
48mg
Saturated Fat
5.0g
