Flourless Chocolate Cake

Servings: 8 yield(s)
  • 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
  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.