Warm Flourless Chocolate Cake recipe
Recipe created by Dean Rucker of the Golden Door Spa
Servings: Serves 8
  • 1 large egg
  • 2 very ripe bananas , sliced (1 1/4 cups)
  • 1/2 cup mashed yam (from 1 small baked, peeled yam or canned pumpkin)
  • 1/4 cup honey
  • 1 Tbsp. orange zest , grated
  • 1 tsp. vanilla extract
  • Pinch of kosher salt
  • 6 ounces semisweet dark chocolate , chopped (60 to 70 percent cacao)
  • 3 large egg whites , whipped
  • 1 orange , peeled and separated into segments for serving
  • Vegetable oil cooking spray
  • 1 cup blackberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 1 and 1/2 agave syrup or 1/2 cup sugar
  • 1/4 cup lemon juice
Preheat the oven to 350°. Spray eight 4-ounce ramekins or foil cups with cooking spray until well coated and place them on a baking sheet.

To prepare the sauce, combine berries, sugar and lemon juice in a saucepan. Bring to a boil over medium-high heat, then reduce heat and simmer, stirring occasionally, until berries begin to disintegrate and mixture starts to thicken, about 15 minutes. Press through a fine strainer into a bowl, extracting as much liquid as possible with the back of a spoon or a spatula. Discard seeds and skins. Put bowl in the refrigerator for later.

Make the cakes. Place a bowl over a saucepan filed with a couple of inches of simmering water; the water should not touch the bowl. Place the chocolate in the bowl and let stand until the chocolate is shiny and completely melted (about 10 minutes). Stir with a rubber spatula until the chocolate is smooth. Remove from the heat. (Chocolate should be premelted and cooled before making cake batter.)

Combine the egg, peeled and chopped bananas, peeled and baked yam, honey, orange zest and vanilla in a blender and process until very smooth. Add the Warm Flourless Chocolate Cake banana mixture to the chocolate and stir together until just combined. Set aside.

In another bowl, use an electric mixer to whip the egg whites and salt until they form soft peaks when the whip attachments are lifted up and out of the bowl, about 3 minutes. Carefully fold the egg whites into the chocolate mixture until just incorporated. Do not overmix; it is fine if streaks of white remain.

Spoon the mixture into the ramekins or foil cups to about 1/4 inch from the top. Bake until the tops are set when a ramekin is gently nudged and the centers are slightly puffed, 8 to 10 minutes. Transfer the ramekins to a cooling rack. When the ramekins are cool enough to handle, run a paring knife around the edges and turn over onto eight dessert plates. The center of the cake should be nice and soft.

Drizzle the sauce around each cake and garnish with orange segments. Serve.

Prep time: 35 min
Inactive prep time: 0 minutes
Cooking time: 25 min