Flourless Chocolate Banana Pudding Cakes

By MJH

Ingredients

• 3 oz. good quality dark chocolate, chopped
• 2.5 oz. good quality milk chocolate, chopped
• 2 very ripe bananas
• 1 egg, beaten
• 1/2 tsp vanilla
• 1/4 c natural cane sugar
• 1/2 tsp sea salt
• 2 egg whites

Details

Adapted from easypeasyportland.com

Preparation

Step 1

Preheat the oven to 350 degrees.
Butter (6) six-oz ramekins and set aside.

Combine both chocolates in a heat proof bowl and put in the microwave for 30 seconds.
Take the chocolate out and stir, put back in the microwave for 30 seconds.
Keep repeating this process until the chocolate is melted and creamy.
Set it aside to cool slightly.
This process will also temper the chocolate.

In a large mixing bowl, mash the bananas very well…the smoother the better!
Add the egg, vanilla, cane sugar and salt.
Stir to combine.
Gently incorporate the melted chocolate until combined.

In another bowl, whip the egg whites with a hand-held mixer or in a stand mixer on high-speed until they form firm peaks.
This will take a few minutes.
Gently fold the egg whites into the chocolate mixture in a few big sweeps to avoid deflating the egg whites.
It’s okay if some streaks remain in the batter.

Divide the mixture among the ramekins and place in a 9×13 pan.
Fill the pan with boiling water that reaches about half way up the sides of the ramekins.
Bake 20-22 minutes, until the tops of the cakes are set.

Top with vanilla ice cream and finish with a sprinkle of cinnamon if you have it…

Use coconut milk ice-cream to be dairy free (and in this case, gluten-free as well!)