Recipes

INGREDIENTS:

• Olive oil cooking spray
• 1/4 cup plus 1 tbsp unsweetened cocoa powder
• 1/3 cup Sucanat
• 3 tbsp unsweetened applesauce 
• 3 tbsp olive oil
• 1 egg
• 1 egg white
• 1/2 cup white whole-wheat flour
• 1 tsp pure vanilla extract
• Orange or pear slices, for garnish (optional)

INSTRUCTIONS:

1. Preheat oven to 400°F. Lightly spray 4 4-oz custard cups or small ramekins with cooking spray.
2. In a medium bowl, combine cocoa powder and Sucanat; whisk in applesauce and oil.
3. In a small bowl, lightly whisk egg and egg white and add to cocoa mixture, whisking until smooth.
4. Stir in flour and vanilla until flour is combined completely – do not over mix. Divide mixture evenly among prepared custard cups, place on a baking sheet and bake for 9 minutes. Centers should be soft but sides firm. Invert cups onto serving plates; let stand a few minutes before removing cups. Garnish each cake with fruit slices, if desired, and serve warm.