Cake - Banana-Chocolate Pudding Cakes with Whipped Coconut Cream

By tinathorn

flourless

Ingredients

• 3 ounces (90 grams) good quality dark chocolate (60% - 72% cacao) chopped
• 2 ounces (60 grams) good quality milk chocolate, chopped
• 2 very ripe bananas (frozen and thawed okay)
• 1 egg, beaten
• 1/2 tsp pure vanilla extract
• 1/4 natural cane sugar
• 1/2 tsp sea salt
• 2 egg whites
• Whipped Coconut Cream
• 1 can coconut milk (Thai Kitchen brand) refrigerated over night
• 2 tbsp powdered sugar
• 1/4 tsp ground cinnamon

Details

Adapted from sweetsugarbean.com

Preparation

Step 1

Preheat oven to 350*F. Grease 4 eight-ounce (250 ml) OR 6 six-ounce (180ml) ramekins with butter.
Combine both chocolates in a small saucepan and cook over very low heat, stirring constantly with silicone spatula until melted and smooth. Let it cool slightly.
In a food processor, blend the bananas until smooth. (Or just mash really well with a fork - no chunks allowed!). Add the banana to a large mixing bowl along with the egg, vanilla, cane sugar, and salt. Gently stir in the melted chocolate.
In the bowl of a stand mixer, beat the egg whites until stiff peaks form. Gently fold whites into the chocolate mixtures with just a few stirs, so as not to deflate the whole batter. A few streaks remaining is fine. Divide the mixture amongst the ramekins and place in a 9x13 inch pan. Fill water halfway up the sides of ramekins and place in preheated oven. Bake for 20-22 minutes until top of cakes are set. Serves 4. Recipe from The Sprouted Kitchen Cookbook. Serve with whipped cream, or whipped coconut cream.

Whipped Coconut Cream

Remove the thick, top layer of coconut cream from can and place in a bowl. Reserve remaining coconut water for smoothies. Using a handheld mixer, beat the coconut cream for about 20 seconds or until liquid. Sift in the powdered sugar and cinnamon. Blend on high until thick and creamy - a few minutes. If cream is not as thick as you like it, pour into a tall glass and refrigerate. The top layer should get much thicker if let to sit for a few hours or overnight. Dollop on top of pudding cakes. Recipe from Oh Lady Cakes.