12oz Hu Kitchen Keto Chocolate Chips
12 Tbsp vegan butter
¼ tsp fine salt
6 large eggs, room temperature
1 cup coconut sugar
Coconut Oil Spray
Preheat the oven to 325º.
Spray silicone ghost mold with coconut oil spray.
Put the chocolate, butter and salt in a large microwave safe bowl. Melt in the microwave on 75% power for 2 minutes. Stir and microwave again until the ingredients are completely melted, about 2 minutes more. Alternatively, put the chocolate and butter in a heatproof bowl and bring a saucepan filled with an inch or so of water to slowly simmer; set the bowl on the pan without touching the water. Stir occasionally until melted. Beat the eggs and sugar with a standing or handheld mixer until light and thickened, about 8 to 10 minutes. Fold the melted chocolate into the whipped eggs until evenly combined. Pour the batter into the prepared pan and bake for about 20 minutes. Remove the cake from the oven when a toothpick inserted into the center comes out wet, but not gooey. Let the ghosts cool on a rack.
When ready to serve remove the cake from mold. Put the sticks in the bottom of the ghosts.
Decorate with frosting and spooky eyes. I used the vegan cream cheese frosting here. Enjoy.