3-ingredient fudge cake
6
Points®
Total time: 4 hr 12 min • Prep: 10 min • Cook: 2 min • Serves: 8 • Difficulty: Easy
Four simple ingredients come together to make a decadent, creamy dessert. We start with canned pumpkin puree for its mild flavor and smooth texture, then mix in melted unsweetened chocolate for richness and monk fruit sweetener and a little salt to round things out. The mixture chills until the chocolate re-solidifies and sets the “cake.” If you don’t have a 6-inch springform pan, you can use whatever you have on hand. An 8-inch square pan will work, too, yielding a dessert that you can cut like a snack cake.
Ingredients
Unsweetened baking chocolate square(s)
6 oz
Canned pumpkin puree
15 oz
Monk fruit sweetener with erythritol
0.5 cup(s)
Table salt
0.25 tsp
Instructions
1
Place the chocolate in a large microwave-safe bowl. Microwave on High until the chocolate melts, 1 ½ to 2 minutes, stopping to stir every 30 seconds. Stir in the pumpkin, monk fruit sweetener, and salt until the mixture is smooth and thoroughly combined.
2
Line a 6-inch springform pan with parchment paper. Spoon the chocolate mixture into the pan, smoothing out the top. Cover and chill until set, at least 4 hours or up to overnight. Slide a thin knife around the edge of the pan; remove the pan’s sides. Cut the cake into 8 slices.
3
Serving size: 1 slice
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