Flourless Chocolate Cake
This cake is quick to prepare and perfect for a last-minute dessert when you’re in need of something special but don’t want to spend hours in the kitchen.
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
- Preheat the oven and prepare the ramekins:
- Preheat your oven to 350°F (175°C). Spray 8 (4 oz) ramekins with cooking spray and place them on a large baking tray. This ensures that your cakes will be easy to remove after baking.
- Melt the chocolate:
- In a medium microwave-safe bowl, melt the Ghirardelli chocolate in 45-second intervals, stirring in between. Once melted, let the chocolate cool slightly.
- Mix the wet ingredients:
- Add the pumpkin puree, vanilla extract, maple syrup, and 1 whole egg to the melted chocolate. Stir well until the mixture is smooth and fully combined.
- Beat the egg whites:
- In a separate bowl, use a hand mixer to beat the egg whites until soft peaks form. This will help give the cake its airy texture.
- Fold the egg whites into the chocolate mixture:
- Gently fold the whipped egg whites into the chocolate mixture, being careful not to deflate them. Add the kosher salt and continue to fold until fully combined.
- Spoon into ramekins and bake:
- Spoon 1/4 cup of the batter into each prepared ramekin. Bake for about 15 minutes, or until the cakes rise and are slightly set in the center.
- Serve and enjoy:
- Serve the cakes immediately while they’re still warm, and enjoy the rich, fudgy goodness of this flourless chocolate cake.
Notes
Nutritional Information Per Serving
- Calories: 190 kcal
- Protein: 6 g
- Carbohydrates: 17 g
- Fat: 12 g
- Saturated Fat: 3 g
- Cholesterol: 60 mg
- Sodium: 90 mg
- Potassium: 250 mg
- Fiber: 2 g
- Sugar: 9 g