Recipe: Flourless Chocolate Mini Cakes

Yield: 12 servings

Ingredients:

• 4 ounces dark chocolate chips (72% cacao content)

• ½ cup unsalted butter (For a lower-fat cake, swap half of the butter for pumpkin puree instead)

• 1 cup coconut sugar (or other granulated sugar)

• ¼ cup cacao powder

• ¼ tsp salt

• 4 large eggs

Method:

Preheat the oven to 375ºF and prepare a muffin tin with muffin liners. In a heatproof bowl, melt the chocolate chips and butter together, stirring until completely smooth. (You can use a double-boiler for this, or the microwave in 30-second intervals.) Set it aside to cool slightly.

In a large bowl, combine the coconut sugar, eggs, cacao powder and salt. Stir until smooth, then add in the cooled chocolate. (Make sure it's not too hot, so it doesn't start to cook the eggs.) Mix until smooth. Pour the chocolate batter into the muffin liners and then bake at 375ºF until the center looks firm, about 10 to 15 minutes.

Allow the cakes to cool in the liners completely. You can speed the process by placing it in the fridge to cool, if you need to serve it in under 2 hours. You can make this up to 2 days in advance and store them tightly covered in the fridge until you're ready to serve. I recommend bringing it to room temperature on the counter for at least 1 hour for the best flavor. Serve with shaved chocolate on top, for a pretty presentation, or a sprinkle of cacao powder or powdered sugar. You can also serve with lightly sweetened fresh whipped cream and berries.