Flourless Chocolate Petite Cakes

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Flourless Chocolate Petite Cake

For many summers my sister and I prepared a romantic dinner for my parents in celebration of their anniversary.  The “Flourless Chocolate Cake with Chocolate Glaze” recipe from a Bon Appetite article in the late 90s was declared a winner on anniversary #18 or 19 and has been a decadent dessert go-to ever since. Wanting to create a special dessert that was easy to eat and could be enjoyed by my gluten-free friends, I adapted the recipe into petite cakes. The result: a lighter almost flaky texture versus that of the original dense, fudgy large cake – and an apparent hit. People devoured the little chocolate cakes. Cake

  • 12 Oz Bittersweet Chocolate, chopped
  • ¾ C Unsalted Butter
  • 6 Large Eggs, separated
  • 12 T Sugar
  • 2 tsp Vanilla

Glaze

  • 9 Oz Semisweet Chocolate, chopped
  • ½ C Whipping Cream
  • ½ C Dark Corn Syrup (Karo syrup)
  • Berries, Sea Salt, Chocolate Shavings, Decorative Sprinkles etc. to top (I overheard that the sea salt was the consensus favorite)

Cake Butter a mini muffin pan making sure to grease the bottom and sides of each cup. In a heavy bottom sauce pan, melt butter over low heat. To avoid burning the chocolate, remove pan from heat and add bittersweet chocolate. Stir until chocolate is melted, adding to heat as needed.  Stir frequently and cool to lukewarm. Beat egg yolks and half the sugar (6 T) with an electric mixer until thick. When chocolate has cooled, fold into yolk mixture. Fold in vanilla and set aside. Beat egg whites using clean beaters. When soft peaks form, slowly add the remaining sugar in a few additions until firm peaks form. Gradually fold egg whites into chocolate mixture.  Using a tablespoon fill muffin cups ¾ full with batter. Bake at 350 for about 7-10 minutes, cakes will rise with a thin, crisp top that very well may break (that’s just fine). Allow cakes to cool slightly before carefully removing from pan. As cakes cool prepare chocolate glaze and toppings. Glaze In a heavy bottom sauce pan, bring cream and corn syrup to a simmer. Remove from heat and add chocolate. Stir until melted and smooth. Using a table spoon, spoon glaze over one cake and smooth with back of spoon. Place cake on cookie sheet or jellyroll plan and continue until pan is full of a single layer of petite cakes. Do not stack! Garnish with a berry, slice of strawberry, sea salt, or whatever tickles your fancy.  Place pan in refrigerator, allowing glaze to set for at least an hour.  The pans of petite cakes can be stored in the refrigerator over night. Allow cakes to sit at room temperature for about 30 minutes before serving. A petite, perfect pairing to a bold cup of dark coffee or an oaky Cabernet.

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