Flourless Chocolate Cake
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
-
1
egg whites
-
1/8
tsp
kosher salt
Instructions
-
Preheat oven to 350°F. Spray 8 (4 oz) ramekins with cooking spray. Place on a large baking tray.
-
Melt chocolate in medium microwaveable bowl for 45 second intervals, mixing until melted and set aside to cool a few minutes.
-
Add the pumpkin puree to the melted chocolate along with vanilla, 1 whole egg, and maple syrup; mix well.
-
In a separate bowl, with a hand mixer beat the egg whites until soft peaks form.
-
Fold the egg whites into the chocolate mixture, add salt.
-
Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise. Serve right away.