Chocolate may appear to be an obvious choice for a Valentine's Day dessert. However, chocolate's popularity at this time of the year only serves to confirm its reputation as the ultimate food of love. For who could argue that chocolate is anything less than the most delicious and seductive substance in the world? These Mini Chocolate Ganache Cakes are so easy to make, but they are none the less guaranteed to impress. Baking them in heart shaped pans is just another playful way to let your beloved know that you've got romance on the brain.
Mini Chocolate Ganache Cakes
6 ounces bittersweet chocolate, chopped (or 1 cup semisweet chocolate chips)
1 tablespoon heavy cream
1 tablespoon unsalted butter, softened
2 eggs
1 egg yolk
1/4 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1 teaspoon almond flour
2 teaspoons GF Flour Blend*
1/2 tablespoon powdered egg whites
1/8 teaspoon xanthan gum
cocoa powder (for dusting)
whipped cream (for serving)
*The recipe for GF Flour Blend is found in our cookbook, see http://www.noexcusesglutenfreecookbook.com/. But, since this recipe calls for such a small amount of GF Flour Blend, you can substitute with a different gluten free flour blend you may already have.
Preheat oven to 400°. Grease six 4-ounce mini-cake pans, cupcake pans, or heart shaped pans. Dust the pans with cocoa powder. To make the ganache melt two ounces of the chocolate together with the cream using a double boiler. Transfer to a bowl and refrigerate until firm. Melt the butter and remaining chocolate in the double-boiler, stirring until smooth. Remove from heat and cool for 10 minutes. Using the whisk attachment of an electric mixer, beat the eggs, egg yolk, vanilla extract, salt, GF Flour Blend, almond flour, xanthan gum, powdered egg whites, and sugar until thick ribbons fall from the beater. Add the cooled chocolate mixture and fold until smoothly blended. Pour batter into pans. Shape the refrigerated chocolate ganache into six truffles. Place one truffle onto of each cake and push down gently. Bake for 9-11 minutes or until the tops of the cakes are firm. Cool cakes for 5 minutes and carefully invert cakes onto a wire rack. Serve warm with fresh whipped cream or ice cream.
http://noexcusesglutenfreecookbook.com/
Hiç yorum yok:
Yorum Gönder