Ingredients
cooking spray
6 oz 60% Ghirardelli Chocolate
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
cooking spray
6 oz 60% Ghirardelli Chocolate
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.
Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise.
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.
Spoon 1/4 cup mixture into ramekins and bake about 15 minutes, until the cakes rise.
Notes
Servings: 8 • Serving Size: 1 cake
Calories: 136 • Fat: 8 g • Sat Fat: 5 g • Protein: 3 g • Carb: 16 g • Fiber: 2 g
Sugar: 11g • Sodium: 48 mg • Cholesterol: 23 mg
Points+: 4 • Smart Points: 6
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
Servings: 8 • Serving Size: 1 cake
Calories: 136 • Fat: 8 g • Sat Fat: 5 g • Protein: 3 g • Carb: 16 g • Fiber: 2 g
Sugar: 11g • Sodium: 48 mg • Cholesterol: 23 mg
Points+: 4 • Smart Points: 6
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
1 hr 50 min
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