Red Fire Molten Chocolate Cakes
Posted: January 12, 2009 Filed under: Agave Nectar, desserts, Erythritol, favorites, gluten free, Stage 2, vegetarian, winter Leave a comment »
This was inspired by the Sugar Free Red Fire Chocolate bar made by Vosges. The recipe is an adaptation of one I found in Food and Wine magazine by Grace Parisi.
If you can’t get a Red Fire Chocolate bar, don’t worry. Leave out the cinnamon and chili and use a few tablespoons of cold caramel sauce, almond butter or if you are feeling adventurous, you can mold your own bar. I found candy bar molds at Michaels for less than three dollars.
For vegans, you could probably use all coconut oil and try Ener-G egg replacer for the eggs. I have not tested those substitutions though.
I used silicone molds for these mini cakes. If you don’t have those, follow the directions for using ramekins.
1/4 cup ghee
1/4 cup coconut oil
6 ounces unsweetened chocolate 100% cacao (I’ve been using Ghiradelli lately)
3 tablespoons agave
1/2 teaspoon cinnamon
1/2 teaspoon ancho chili powder
1/4 teaspoon cayenne (optional-for added heat)
1/2 cup erythritol
3 large eggs
pinch of salt
1/4 cup all purpose gluten free flour mix*
1 (3oz.) Sugar Free Red Fire Bar
Powdered “sugar” for sprinkling
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If using ramekins:
melted butter for brushing
1 tablespoon all purpose gluten free flour mix combined with tablespoon unsweetened cocoa powder
Preheat 350 degrees F. If using ramekins, brush with melted butter and sprinkle with flour/ cocoa mixture. Place ramekins or molds on cookie sheet.
Melt ghee, coconut oil, chocolate, cinnamon, chili powder, optional cayenne, and agave in a bowl placed over a saucepan of simmering water. Stir occasionally until smooth.
With an electric mixer, beat eggs with erythritol and salt until thick and pale. Fold in chocolate mixture until there are no more streaks. Fold in flour mix.
Spoon half the batter into prepared ramekins or molds. Break Red Fire bar into four pieces. Break one of the four pieces into smaller pieces and place on top of batter. Break remaining three pieces into smaller pieces and place in the other three ramekins. Spoon remaining batter into molds. Bake for about 20 mins until tops become cracked. Remove from oven and let cool for about 3 mins. If using ramekins, run small knife around edge. Invert onto small plates. Dust with powdered “sugar”. Serve immediately.
Makes four mini cakes.
*All Purpose gluten free flour mix is 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch
