Friday, January 1, 2010

Ringing in the New Year with Chocolate Fudge Cakes


I started this blog today and figured I should really do my first post on the very first day of the new year. In the words of a fine gentleman who greeted me last night, "Happy New Year! It's not 2000, but it's 2010!" Where did all those years go anyway?

After waking up surprisingly clear headed and early for New Year's day, I went for a "run" (which really means jogging lightly for about 10 minutes and then enjoying a brisk walk the rest of the way). I had a light breakfast of plain white tea, half of a grapefruit with stevia and a buckwheat corn muffin with butter and 100% fruit apricot jam- DELICIOUS. And then, as often happens, I felt the need to bake!

This recipe is adapted from "The Splendid Table's HOW TO EAT SUPPER" by Lynne Rossetto Kasper and Sally Swift. The recipe is "Little French Fudge Cakes" found on page 313. I have written it below with my own modifications to make it GF (gluten free) and almost SF (sugar free).

Chocolate Fudge Cakes
Bake in a preheated 375 degree oven for 20-25 minutes. Makes 6 delicious, rich, amazing cupcakes.
  • 2 ounces unsweetened chocolate (Dagoba) chopped small
  • 2 ounces semi-sweet chocolate (Dagoba) chopped small (contains sugar)
  • 3.25 ounce dark chocolate bar (Newman's own 54% Dark) chopped small (contains sugar)
  • 5 T salted sweet butter
  • 1 tsp ground cinnamon
  • 1.5 tsp GF vanilla extract (Madagascar Bourbon Vanilla)
  • 2 large eggs plus one yolk
  • 1/2 C agave nectar
  • pinch of salt
  • 3 T room temperature almond flour (Bob's Red Mill)

In a microwave-safe glass bowl, melt the butter and all of the chopped chocolate on low for 1-2 minutes, stirring every so often. Don't burn the chocolate! Stir until melted and smooth, let cool.

In a medium-sized bowl, whisk the eggs, agave, vanilla, and cinnamon.
Mix in the almond flour. Try to get out all of the lumps as they don't break down while cooking.

Mix in the cooled butter and chocolate mixture.

Taste for sweetness, add more agave 1 tsp at a time as it super sweet.
Taste for saltiness, add by pinches if needed. Remember my version calls for salted butter already, so you don't need a lot extra.

Butter, spray or use cupcake liners in a dark metal non-stick muffin pan. Fill the batter to the top. Bake for 20-25 minutes. Watch for burning! The cupcakes are done when they are slightly firm to the touch with a softer center. They will get denser as they cool.

I got full from licking the bowl and could only handle eating half of one this afternoon. But it fulfilled my chocolate dreams!

Coming soon:
"A D.C. Holiday Guide to Eating Out Gluten Free"
(Lilit, Jaleo, Legal Seafood, Clyde's, Red Velvet and Hello Cupcake)

3 comments:

Tom Bailey said...

I am vegan but always looking for things I can make and adapt a little bit this looks like it would work.

These look great - I subsitute vegan butter and bannas or apple sauce for the eggs. I am going to look into trying this vegan style and see how it works these look great.

Thanks for sharing,
Tom Bailey

Mollie said...

Hi Tom,
Thanks so much for your comment. I'd love to know how it goes with your vegan version of these cakes!
I've always been a little stumped on how to replace eggs in vegan baking. I remember reading somewhere that using a flax seed meal mixture might work. I'm going to look into it and also try your suggestions. I'd love to post a successful vegan version!

Happy Baking,
Mollie

Sophie said...

MMMMM,..they look just stunning & festive too!

Great & delectable food!