It’s a cliche …chocolate & Valentine’s Day~but it’s a cliche for a reason…
I can’t imagine a Valentine’s Day without something chocolate- this year, I thought I’d try making mini flourless chocolate cakes! If you are one of my friends with Celiac Disease, I imagine you’re like me, and get this dessert at most restaurants since flourless chocolate cake and Creme Brûlée are every restaurants go-to gluten free desserts…
So although I’ve eaten loads of these little gems, I’ve never made one until now!
Ya know what? They’re easy!
I found some cute heart ramekins (the top ones at Michael’s and the bottom ones from World Market…)
The cakes are yummy enough all on their own…but when you add whipped cream, ganache and berries, well…
…they are crazy good.
Go ahead and do a practice round of these in preparation for Valentine’s day 😉
Have the sweetest of days my friends ~ xo
Linking w/ Something to Talk About
I adapted the recipe from Better Homes and Gardens- substituting strong coffee for coffee liqueur and dark chocolate chips for bittersweet chocolate chunks…
***** Check ALL of your ingredients to be certain they are gluten free*****
1 cup sugar
1 cup unsalted butter, softened and cut up (no substitutes)
1/3 cup strong coffee (brewed and cooled)
6 ounces dark chocolate chips melted
1 teaspoon vanilla
1/3cup whipping cream
3 ounces semi-sweet chocolate chips
Unsweetened whipped cream (optional)
Fresh strawberries for garnish
Preheat oven to 350 degrees F. Grease your ramekins and dust the inside of the cups with cocoa powder.
Beat eggs and sugar on medium to high speed for 5 to 7 minutes or until thick.
Reduce speed to medium; beat in butter and coffee until blended. (Batter may look curdled, which is okay.) Beat in 6 ounces melted chocolate and vanilla until well combined. Pour 1/2 cup batter into each cup. Bake 20 to 25 minutes, just until set.
Cool cakes on a wire rack 30 minutes.
In a small saucepan bring 1/3 cup whipping cream just to boiling. Remove from heat. Add 3 ounces semi sweet chocolate chips (do not stir). Let stand for 5 minutes. Stir until smooth. Cool for 10 minutes.
Serve cakes warm in the ramekins – Top with unsweetened whipped cream, strawberries, and chocolate ganache~