This HEALTHY FLOURLESS CHOCOLATE CAKE is naturally-sweetened honey, and has less fat and calories than the traditional version. I love that it's dairy-free, with a rich chocolate flavor.
Preheat the oven to 375ºF, and grease an 8" spring-form pan generously with oil.
In a large bowl, combine the melted chocolate mixture with the pumpkin puree, cocoa powder, and honey to help it cool down slightly. Then add the eggs and use a whisk to mix until completely smooth.
Pour the batter into the greased pan, and smooth the top with a spatula. Bake at 375ºF until the center looks firm, about 20 to 25 minutes.
Allow the cake to cool in the pan for 15 minutes, then remove the sides (this is why I like using the spring-form pan!) and allow to cool completely before serving. I put the cake in the freezer if I want it to serve it in less than an hour, otherwise place it in the fridge to chill until ready to serve. I recommend covering it tightly and storing it for up to a week in the fridge, if you don't eat it all before then!
This makes a less-sweet, dark chocolate cake. If you'd like it to be a little sweeter, I'd recommend using 70% dark chocolate instead of the unsweetened baking chocolate. ©Detoxinista.com