Satisfy your sweet cravings with our Flourless Chocolate Cake. With a luscious texture and made with high-quality ingredients like coconut sugar and HU milk chocolate chips, it's a decadent treat you'll want to make again and again.
Ingredients
- 3/4 cup HU milk chocolate chips
- 1 tablespoon melted coconut oil
- 1/4 cup pumpkin puree
- 1/2 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 whole egg
- 3 egg whites beaten to soft peaks
- Pinch of salt
For Serving
- Coconut whipped cream
- Fresh strawberries or other preferred fruits
- Enjoy these flourless chocolate cakes warm for the ultimate indulgence. For an extra treat top them with a dollop of coconut whipped cream or a scoop of vanilla ice cream & nuts if you like!
Instructions
- Preheat your oven to 350°F. Grease 6 ramekins with cooking spray and place them on a large baking tray.
- In a medium microwaveable bowl, melt the chocolate chips and coconut oil together in 45-second intervals, stirring until smooth. Set aside to cool slightly.
- Stir the pumpkin puree, coconut sugar, vanilla extract, and whole egg into the melted chocolate mixture until well combined.
- In a separate bowl, use a hand mixer to beat the egg whites until soft peaks form. Fold the beaten egg whites gently into the chocolate mixture, along with a pinch of salt.
- Spoon about 1/4 cup of the batter into each prepared ramekin. Bake for approximately 15 minutes, or until the cakes have risen.
- Serve the cakes warm from the oven, topped with coconut whipped cream and fresh strawberries for a delightful finishing touch.
Notes
- While most of the ingredients for this recipe are pantry staples, there's a delightful twist: pumpkin puree. Surprisingly, it doesn't overwhelm with a strong pumpkin flavor, but rather offers subtle hints that enhance the overall richness. Plus, it works wonders in keeping this flourless chocolate cake incredibly moist and irresistible.
- Allow the melted chocolate to cool slightly before adding the egg to prevent scrambling.
- Beat the egg whites until soft peaks form to ensure a light and airy texture in the finished cake.
- Store any leftover cake covered in the fridge for up to 3 days. Reheat individual servings in the microwave for about 30 seconds to warm them through.