Wednesday, June 11, 2014

Flourless Chocolate Cakes with Strawberry Whipped Cream

I love when I end up making a new recipe out of mistakes and what I have left in the fridge. I was trying to make my Brownies  but I didn't have enough chocolate, butter or honey. So I reduced all of those ingredients and ended up making a yummy chocolate cake. The ingredient proportions are different, and the use of bakers chocolate squares as opposed to cocoa made for a different tasting cake from my Perfect Chocolate Cake. I was really pleased with. Dare I say, I like it more!

The Strawberry Whipped Cream is about the perfect thing I've ever eaten. Simple, light but decadent with fresh, in season strawberries that taste aaaaamazing. I used real sugar (organic, fair trade, lightly processed in a compostable bag no less) because whipped creams made with honey don't set up as well or last very long. I brought these to a bbq on a hot day and didn't want them to be soggy messes when I arrived. But I know that a lot of people who follow this blog are all about the sugar and dairy free (which I mostly am!) So here are some other great toppings you may like:

Strawberry Frosting from The Urban Poser using palm shortening, arrowroot powder and coconut flour
Clementine Orange Frosting from The Spunky Coconut using clementine peel, cashews and coconut oil
Simple Meringue Frosting from Health, Home, & Happiness using honey and egg whites
Strawberry Shortcake Cupcakes from Against All Grain using honey, egg whites and strawberry preserves
Coconut Whipped Cream from Oh She Glows with a tutorial

Flourless Chocolate Cakes with Strawberry Whipped Cream
makes 20

Flourless Chocolate Cakes
3 squares bakers chocolate
1/2 C (1 stick) butter
1/2 C honey (you could certainly use more if this is not sweet enough)
2 eggs
1 tsp vanilla
2 1/2 C blanched almond flour
1/2 tsp salt
1/2 tsp baking soda

Strawberry Whipped Cream
1 pint (2 C) whipping cream
2/3 C sugar
1/2 C pureed strawberries (about 4 strawberries)

Preheat the oven to 350 and line two muffin trays with paper liners
First make the flourless chocolate cakes by combining the chocolate, butter and honey and either heating over low-heat on the stove stirring constantly, or in a microwave safe bowl in 15 second increments, stirring in between.
Let the chocolate mixture cool and add the eggs and vanilla, whisking until smooth
Add the blanched almond flour, salt and baking soda and mix to combine
Use a mini ice cream scoop and scoop twice into each paper liner (this makes 20 cakes and also makes the perfect height for a cupcake with a flat top)
Bake around 18 minutes until the tops look dry, are slightly firm to the touch but not burnt. Don't burn chocolate!
Remove from the oven and let cool completely before topping with the strawberry whipped cream or until you're ready to serve the cakes

To make the strawberry whipped cream first puree about 4 medium clean and ripe strawberries in a food processor. Wipe down the sides and puree again until they become a smooth red pulp
Measure to make sure they make 1/2 C puree and if not, puree another strawberry
Use a large metal bowl (it's even better if it's been chilled in the fridge) and add the pint of chilled whipping cream
Beat a few minutes with an electric hand mixer until the cream is becoming whipped cream consistency and wipe down the sides
Add the sugar and strawberry puree, beat a little, wipe down the sides, and beat once again until combined and thick enough to pipe though a bag
Open a large ziploc or frosting piping bag and fold down the top then scoop the topping into the bag
Cut off a small piece of the corner and pipe a little onto a plate, cut the opening larger if needed and then pipe the topping onto the cakes by swirling from the center out and then back around again
Serve these fresh or if refrigerated let them thaw 20 or so minutes to room temperature before serving
They should keep about a week in the fridge with the topping

No comments: