Gluten Free Chocolate Cake

Preheat oven to 350 degrees F.

Place 8 (4-ounce) ramekins or custard cups on a large baking sheet. Spray each with cooking spray and set aside.

Combine chocolate, orange zest, and vanilla extract in a medium bowl over hot boiling water. Whisk until chocolate is completely melted.

Puree bananas, sweet potato, and honey until smooth.

Remove the melted chocolate from heat and fold it over banana puree and egg. Mix well.

In a separate bowl, whip the egg whites until a soft peak.

Slowly fold egg whites into chocolate mixture.

Spoon mix into ramekins, filling them almost to the top.

Bake for approximately 6 to 7 minutes, remove, and serve. The center of each cake should be soft and warm. Garnish with extra orange zest if you like.