July 3, 2013

Flourless Espresso Chocolate Cakelettes

Holy Gluten Free Heavennnnnnn!

Imagine the richest brownie you have ever eaten meets the silkiest fudge you have ever eaten...
this is their love child.

(Plus, the mixture of strawberries, blueberries + fresh whipped cream and powdered sugar makes this a perfect patriotic dessert for the summer holidays:)

3, 10 oz. packs of frozen raspberries in syrup, thawed (I didn't follow this step in this image, but I highly recommend it)

12 oz. semisweet chocolate, chopped
4 oz. unsweetened chocolate, chopped
1 lb. (4 sticks) unsalted butter, diced
1 cup cold pressed coffee, espresso or 1 tbsp. instant espresso powder in 1 cup of water
1 cup, packed golden brown sugar
8 large eggs, beaten

Additional to serve:
fresh raspberries +/or strawberries
fresh whipped cream
powdered sugar

1. Preheat oven to 350
2. Puree raspberries and syrup in batches. Strain. Chill.
3. Line bottom of 9 inch x 2 inch cake pan with parchment. Or set up cup cake pans with liners
4. Set up all of your ingredients; chop chocolate, dice butter and keep chilled, beat eggs, pack brown sugar etc.
5. Bring butter, espresso, and brown sugar to boil in a medium saucepan; stir to dissolve sugar.
6. Add chocolate; whisk until smooth
7. Cool slightly, and whisk in the eggs
8. Pour batter into cake or cupcake pans
9. Set up a water bath and bake cake/cupcakes until they can be pierced with a knife and the knife comes out clean; 45 minutes to one hour.
10. Chill overnight.
11. Serve with raspberry sauce, fresh raspberries/strawberries, fresh whipped cream and powdered sugar.
12. You are welcome!
** I recommend making these in cupcake holders using wrappers; the cakes are super sticky/will stick to your cake pan and serving platter. If you use a cake pan, make sure you use parchment paper and transfer directly after you remove it from the oven. Once it cools, it is like glue.

Happy Fourth of July Everyone! 

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