Flourless Chocolate Cakes
I get so excited when a recipe like this works so well. The amateur baker in me was jumping up and down at the oven door as the cakes began to set and rise. No flour and no baking powder, just pure magic I assume. Even more wonderful is that we don't have to wait all day for the cake to cool...20 minutes and they're up for grabs. And I urge you to eat them at 20 minutes, warm, with just the right amount of gooeyness. Thankful to my older brother who's a genius in the kitchen, and for all the amazing recipes he passes down.
Organic Ingredients: yields 12
8 Tbsp/1 Stick Pastured Butter
85 Grams Dark Chocolate
30 Grams Milk Chocolate
4 Tsp. Corn Flour, organic/ GMO free
1/3 Cups Brown Sugar
2 Pastured Eggs
1 Tsp. Vanilla Extract
Method
Melt Chocolate and Butter in a Bain Marie. I do this by placing the Chocolate and Butter in small stainless steel food containers and placing in boiling water above the stove. Put melted Chocolate and Butter into a large bowl and whisk manually. Allow the mixture to cool to room temp. Add Eggs and mix. Add Vanilla. Mix Corn Flour with Brown Sugar. Add dry mix into wet mix and whisk until smooth.
Place 12 baking cups into baking dishes/trays. Spoon 1 large tablespoon of Batter into each baking cup. Allow mixture to set in cups for 30 minutes. Bake at 350f for 17 minutes. Remove from oven and place on a cooling rack for 20 minutes.
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