Sunday, May 18, 2008

Flourless Molten Chocolate Cakes

While I really love the other recipe I've posted (and actually prefer it), I'm always being asked by non-celiacs what they can make for celiac friends, without having to buy different flours or xanthan gum. So, I decided I wanted to try out a flourless version of these favorite cakes. My friend Megan, who's a pastry chef, introduced me to I had checked it out before and bookmarked some recipes I thought would be good to try for later (Hummingbird cake, and a Pavolova) and that's where I got this recipe. I didn't deviate at all, so you can find the recipe there, but I'll also type it up here for your convenience. As I was searching for the recipe I wanted to use, I found it funny that one article I was sent to was talking about how flourless cakes are all the rage in restaurants now, and how they're almost passe. I thought that was funny since the inclusion of a flourless torte on a menu makes it so much easier for a celiac. If you can't tell, though, this family doesn't eat out much, preferring to make sure our food is gluten-free.
1/2 cup unsalted butter
6 0z (about 1 cup) semi-sweet chocolate pieces (my favorites are Hershey's and Baker's)

3 eggs yolks
1/3 cup sugar
1 tsp vanilla

3 egg whites
1/8 tsp cream of tartar
1 Tbsp sugar

Preheat oven to 400 degrees. It's best to separate the eggs, and then let them sit for about a half hour until you whip them up. Be sure to put the egg whites into a glass or metal bowl that is clean and grease free. Otherwise, the whites won't whip up. Prepare your ramekins, or cups for baking by generously buttering them and dusting them with granulated sugar. Place the ramekins on a baking sheet.

Combine the butter and chocolate in a microwave safe bowl and heat on high for 1 minute. Stir until all of the chocolate melts. Set aside.

Whip the yolks with the sugar in a large bowl. Whip them for a few minutes, until they are pale and fluffy, and drop like ribbons from the beaters. Beat in the vanilla. Slowly fold in the chocolate mixture.

Beat the egg whites until they're frothy. Add the cream of tartar and continue to beat until soft peaks form. Gradually add the sugar until the peaks become stiff and glossy. Fold into the chocolate mixture.

Fill your prepared ramekins about 3/4 of the way full. Place baking sheet in the center of the oven and bake for 10-15 minutes, or until cakes a cooked, but are still a bit gooey in the center. Try not to over bake. Pull them out of the oven and let them sit only about a minute or two before removing them from their ramekins onto plates. Serve with whipped cream, powdered sugar, or my favorite, ice cream.

This batter can be made ahead, but be sure to let it sit out before baking until it becomes room temperature, otherwise, it won't create the molten centers.