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.
Recipe courtesy of Chef Toni Robertson, The Spa at Mandarin