Recipe courtesy of Toni Robertson
Guiltless Warm Flourless Chocolate Cake
Getting reviews...
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 32 mg
- Level: Intermediate
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 215
- Total Fat
- 11 g
- Saturated Fat
- 5 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 3 g
- Sugar
- 18 g
- Protein
- 4 g
- Cholesterol
- 21 mg
- Sodium
- 32 mg
Ingredients
Directions
- Preheat oven to 350 degrees F.
- Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray with cooking spray and set aside.
- Combine chocolate, orange zest and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.
- Puree bananas, sweet potato and honey until smooth.
- Remove the melted chocolate from heat and fold over banana puree and 1 whole egg. Mix well.
- Whip the egg whites until soft peak.
- Slowly fold egg whites into chocolate mixture.
- Spoon mix into ramekins, filling them almost to the top.
- Bake for approximately 6 to 7 minutes, remove and serve. Warm center of the chocolate should be soft.
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