Flourless Chocolate Cakelettes

I am enjoying creating and eating “gluten free” desserts.  In the past, observing Passover has been such a chore.  But with so many gluten free options all around us, not eating the 5 grains forbidden during these past 8 days has not been as challenging as it has in the past.

Finding recipes on many of my favorite blogs, Elana’s Pantry, My Tartelette, Cannelle et Vanille, and Gluten Free Girl and the Chef showed me ways to make some of my favorite foods, while substituting alternative grains and flours without sacrificing taste.  I have been experimenting, baking with whole wheat pastry flour, corn flour, rice flour, millet flour, and so many more.  More than half of the things I have made lately have not been edible, but I am trying.  With these fine ladies that I have mentioned above, venturing out into a world that doesn’t inhabit white flour and white sugar can be done with ease and grace.

Last week, our meals consisted of lots and lots of savory dishes, coupled with leafy green vegetables, protein shakes, berries, grapes, and potatoes. But, I could not ignore my nagging sweet tooth.  I drank a tad more Kombucha than I normally do (such a good substitute for a mid-day cookie), but I still needed to bite into something. One of the recipes in my “things to make” file, was a recipe from Donna Hay’s Modern Classics, Book 2 for individual chocolate cakes – muffin size.  I chose to make this recipe, bite size and top them with a flavored butter cream.  They were dense, but in a good way.  The butter cream made them extra special. They were gobbled up in a matter of minutes.

 

Flourless Chocolate Cakelettes


Ingredients

6 oz(180g) unsalted butter, chopped
7 1/2 oz(220g) bittersweet chocolate, I used Scharffen Berger
9 oz. caster sugar (superfine sugar)
3/4 cup almond meal
1 cup cocoa powder, sifted
5 large eggs

Instructions

• preheat oven to 280*
• butter 2 (24 cup) mini muffin tins
• in a glass bowl set over a pot of simmering water(don’t let the water touch the bottom of the glass bowl), melt butter, chocolate, and sugar.  when smooth, remove bowl from the saucepan.
• sift the cocoa and almond meal over a large bowl.
• add melted chocolate mixture to the dry ingredients.  combine.  add eggs, one at a time, whisking until incorporated.
• using a 1 1/2 tablespoon ice cream scooper, divide mixture between mini muffin tins (I got about 40 mini cakelettes).
• bake for 18-20 minutes or until a toothpick inserted in to the center of one of the cakelettes comes out clean.
• cool on wire racks.  when cool apply butter cream, glaze, powdered sugar – your choice.

Orange Buttercream Frosting


Ingredients

10 Tbsp.(5 oz) unsalted butter, room temperature
1 3/4 cups confectioners sugar, sifted
1 tsp. orange liquor (Cointreau) or Orange Extract
1/2 tsp. vanilla extract
1 Tbsp. heavy cream

Instructions

• in the bowl of an electric mixer fitted with the paddle attachment, whip the butter.  add the sifted confectioners sugar and mix until smooth.
• add the extract, Cointreau, and heavy cream, incorporate.
• using a pastry bag fitted with a tip of your choice, fill bag and pipe away!

The Urban Baker / SusanSalzman.com

Related Recipes:
Flourless Chocolate Cake – Gluten Free Goddess
Flourless Chocolate Cake + Glaze – All Day I Dream About Food
Flourless Chocolate Muffins – Baking Bites
Acai Chocolate Flourless Cakes – Muffin Tin Mania
Flourless Chocolate Cakes w/Fudge Sauce – Michael’s Restaurant

Showing 13 comments
  • Reply

    It’s so true, eating well while eating gluten-free has become so much easier now days hasn’t it? There are so many talented people creating delicious gluten-free recipes out there like you said. I love the way almond meal works in chocolate cakes, it creates a great delicate crumb and adds moistness too.

    • Susan
      Reply

      Sylvie – it makes me think that I need to incorporate this way of eating more and more. Both almond meal and hazelnut flour are such great alternatives!

  • Kim
    Reply

    No gluten diet is lot easier than in the past, of course. And almond meal makes really great cakes, I like it a lot. These little cakes looks delicious to me! Plus, with this buttercream, these are a real treat!

    • Susan
      Reply

      Everyone really enjoyed them; with the buttercream as well as with a little dusting of PS.

  • Yummychunklet
    Reply

    I love using almond meal because it’s so tasty. But grinding my own almonds is a bit taxing and buying it is rather expensive. Great recipe though!

  • Amanda
    Reply

    I love flourless chocolate cake… its so beautiful and dense… yours is just gorgeous!

    • Susan
      Reply

      thanks, Amanda! There is truly something really special about a flourless chocolate cake!

  • Maria
    Reply

    These are too cute!

  • Nancy@acommunaltable
    Reply

    These look so cute and I can tell they are delicious! I love that what was once a bit of a chore is now an excuse to experiment and embrace new things!!

  • Reply

    Susan, after you experiment lots you will get the formula that works for you. Over here I have mostly switched to GF grains with great success. Your cakelettes look great.

    • Susan
      Reply

      marla – you and I need a day of baking together! would love to carve out some time to do that together! xx

  • Allison [Haute Box]
    Reply

    Ooo! I love these!

pingbacks / trackbacks
  • […] Sunday 3/23/14: Slow Cooker Barbecued Pulled Chicken Asian Sumi Slaw Chocolate Cake […]

Leave a Comment

Let's Connect

I’d love to hear from you!

Not readable? Change text. captcha txt