My grandpa had such a sweet tooth. He absolutely loved desserts, all of them.
As for me, I lean more on the savory side of the spectrum. I want fries more than I want chocolate most of the time but, there are moments when I splurge, find that sweet tooth like my grandpa, and devour some cake.
I have always wanted to make cake, in ramekins, so that each guest could have their own individual cake in this adorable little dish. So, on Sunday, I bought ramekins, and I came home and made flourless chocolate cake.
Because I am trying to eat things on the lighter side, I scratched the butter and the sugar and used pumpkin puree in its place. If you don't love pumpkin pie, don't worry, you won't even know it's in there. It didn't take too long to make and the cake was really good.
Does a cake with butter taste better? Yes. But, this is a very close second. You could have guests over and make this for dessert after dinner. It's fabulous and gourmet, you will definitely feel like chef.
Serves 4 | Prep: 10 | Total: 20
- cooking spray
- 6 oz semi sweet chocolate chips
- 1/4 cup pumpkin puree
- 1 1/2 tbsp maple syrup
- 1 tsp vanilla extract
- 1 whole egg
- 3 egg whites
- 1/8 tsp kosher salt
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.
*** Recipe inspired by SkinnyTaste
***Ramekins from Crate & Barrel
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