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Flourless Melting-Middle PB, Chocolate & Caramel Mini-Cakes

Thursday December 13 2012

I ate an amazing flourless chocolate cake at the fabulous Cocomaya in London recently, & I loved it so much that I decided to make my own version at home.  A co-worker, Rob Douglas (sales manager extraordinaire!) gave me his (or his wife or mum’s?) recipe for flourless chocolate cake years ago & I’ve kept it & tweaked it a bit… but it’s how I first learned how easy & delicious flourless chocolate cake can be!  This only took about half an hour & the recipe yields about 12 mini-cakes.

So here’s my revised recipe:

Preheat your oven to 220 degrees Celsius. You’ll be using the lower half of the oven.

& here are the instructions & pictures

Be sure to coat your muffin/cupcake/or other special tin in cake release spray.

Melt your chocolate over low heat in a bain marie.

Once your chocolate has melted, remove from the heat & add your butter & sifted cocoa powde (though I actually didn’t sift mine). Stir until completely incorporated & smooth.  Allow to cool.

The secret to my melty PB middle: Lindt Lindor dark chocolate balls “wrapped” with a bit of crunch peanut butter. This is a fun but messy step. Pop in the fridge to “set.”

While your chocolate is cooling & your PB-choc balls are chilling, whip up your egg whites on medium-high until foamy. Then, gradually add the caster sugar & beat on high until you achieve a medium-peak.

Fold your medium-peak egg whites into your chocolate, about a half at first – fold, then fold in the 2nd half.

Once your egg whites are fully folded into your chocolate, put the whole mixture into a large piping bag. Cut off about a half-inch hole to pipe out of.

Pipe some of the batter into your pan, about 1/3 full. Then add in your PB-chocolate balls. Add more batter until about 3/4 full. (Oops, mine went all the way to the top – don’t worry)…

Put your pan into the oven, and bake for about 8-9 minutes. They will rise & you can touch the cake part to see if it’s cooked.

Remove from the oven, allow to cool for about 10-15 minutes. then invert the pan on a cooling rack to release the cakes.

You can also use a mini-cupcake pan to make bite-sized versions. I did not add PB to these, but a few callets into the middle of the batter instead. These only need about 5 minutes in the oven. These are dusted with a bit of sifted cocoa powder.

This is totally optional, but this is the best caramel sauce I’ve made to date. I used Tesco’s salted caramel whiskey double cream. My easy recipe is here:

Once it’s cooled & thickened, drizzle (or pour!) your caramel onto your cakes.


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