I am thankful for so many things this year, foremost, the health of my family and loved ones….Without getting too mushy and serious though, I am also seriously thankful for stumbling across this recipe from Delicious Magazine mere days before Thanksgiving and making it a last minute substitution as one of the desserts at our table this evening!
It really was the belle of the ball. Totally atypical and a not traditional turkey day sweet, but extremely popular nonetheless. I love me a bit of homemade pumpkin pie as much as any self respecting American (and baked and ate it in abundance of course). However, for those looking for a change or alternative to traditional pies over the holiday season, this one really bangs it out of the park.
This is very much a grown up dessert with dark chocolate & espresso beans providing the primary flavor profile, but it’s also just sweet enough to appeal to the kiddos as well.
The light airy flourless egg white chocolate sponge and cool coffee and chocolate cream filling sing with sweet simplicity and delight on the palate. I also substituted sugar with low glycemic coconut sugar. Coming in at about 10 carbs a slice it’s also relatively guilt free (recipe serves 14 in my estimation, not 10 as printed recipe suggests), more carbs and calories for stuffing and pie!
Preparation of this dessert also provided much comic relief to our crowded bustling kitchen this morning. Upon whisking the egg whites into peaks, I played the old ‘flip the bowl’ upside down trick on the kiddos and they loved it… Only to then try and impress my non baking bro-in-law with the same trick to have the egg whites fly all over his face, thus breaking all rules of logic and science.
Wishing everybody a happy, healthy and safe Thanksgiving and holiday season!