Gluten-Free Super-Moist Mini Chocolate Cakes Recipe
MAKES 6 CAKES Some GF chocolate cakes are too dense and intense. Not true for these moist ‘n’ fluffy upside-down cupcakes dressed with chocolate ganache. Inspired by a recipe handed to our editor years ago by San Francisco Bay Area pastry chef Marika Doob, they’re the prettiest little desserts you’ll ever serve and the easiest ones you’ll ever make. Serve them with the crushed toffee garnish or with a cherry, white chocolate shavings, a candle, or just a fork.
FOR THE CAKES
Butter or gluten-free vegetable spray for greasing the pan
1⁄2 cup milk
2 tablespoons heavy cream
1⁄3 cup semisweet chocolate chips
2 tablespoons unsweetened cocoa powder
4 tablespoons (1⁄2 stick) unsalted butter
1⁄3 cup sugar
1⁄2 cup plus 1 tablespoon white rice flour
1⁄2 teaspoon baking soda
1⁄8 teaspoon baking powder
Pinch of salt
1⁄2 teaspoon pure vanilla extract
1⁄4 cup crushed English toffee, for garnish (optional)
FOR THE CHOCOLATE GANACHE
1 cup semisweet chocolate chips
2 tablespoons unsalted butter
1⁄2 cup heavy cream
Preheat the oven to 275°F. Moderately coat six muffin molds of a nonstick standard- size muffin pan with butter or gluten-free vegetable spray. Cut six rounds of parchment paper to fit the muffin-mold bottoms and insert them into the bottom of the molds.
Make the cakes: Fill a medium pot halfway with water and bring it to a boil. Reduce the heat so the water is steaming but not simmering. In a heatproof bowl (large enough to fit over the pot), combine the milk, cream, chocolate chips, cocoa powder, butter, and sugar. Place the bowl over the steaming water. Heat for a few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.
Sift the flour, baking soda, baking powder, and salt together. Add the sifted ingredients to the chocolate liquid in the bowl, and mix until the batter is smooth. Whisk in the egg and vanilla.
Fill the six molds a little more than halfway with batter. Bake for 12 minutes, rotate the pan, and then bake another 8 minutes. Remove the pan from the oven and let the cakes cool for 5 to 10 minutes.
Make the Chocolate Ganache: Fill a medium pot halfway with water and bring it to a boil. Reduce the heat so the water is steaming but not simmering. Combine the chocolate chips, unsalted butter, and cream in a heatproof bowl and place it over the steaming water. Heat, stirring occasionally, until the chocolate is melted and the mixture is smooth. Set aside.
Run a knife around each cake, gently lift it out of the muffin pan, and peel off the parchment paper. Place each cake, upside-down, in the middle of a dessert plate, drizzle some of the chocolate ganache over the top, sprinkle with crushed toffee, and serve.
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