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:
- 285 grams of dark chocolate (callets, or chopped up)
- 150 grams unsalted butter
- 30 grams fine, sifted cocoa powder
- ¼ teaspoon salt
- 5 large egg whites
- 60 grams caster or superfine sugar
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: https://www.facebook.com/photo.php?fbid=512518465424829&set=a.475488115794531.110363.270072873002724&type=3&theater
Once it’s cooled & thickened, drizzle (or pour!) your caramel onto your cakes.
AND ENJOY!
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