SSS: UN-Molten Chocolate Cake—A Lighter Chocolate Dessert—or the Original Molten Chocolate Cake … You Choose!

gluten free, grain free, dairy free, refined sugar free, flourless chocolate cake, molten chocolate cake, unmolten chocolate cake, chocolate pavlova

This post is linked to Food on Fridays

What do you get when you are making Molten Chocolate Cake and you leave out the butter (or in my case, coconut oil)? Well, you don’t get Molten Chocolate Cake, but you get something pretty wonderful. At least that’s what I and my three co-workers think! I started out making Molten Chocolate Cake—a recipe from Brooke Parkhurst, the owner of the dedicated gluten-free Triple Oak Bakery—before work this morning. (I like baking in the mornings because it’s very quiet and I can catch that early morning light.) It was going to be today’s entry for Suite of Sweets for Sweethearts. However, as I was folding the chocolate mixture into the whipped egg whites, I saw the coconut oil still sitting on the stovetop. Uh oh! I had a secondary flash of panic, but then I thought of chocolate mousse and lighter desserts like chocolate pavlova, so I told myself to “roll with it, Shirley” and continued on. I’m very glad I did. I enjoy Molten Chocolate Cake as much as the next person, and it can feel like you’ve won the lottery when you discover it on the dessert menu at fine restaurants (always ensure gluten-free status, of course). But sometimes dessert should be lighter, but naturally so.

suite of sweets, gfe, gluten free easily, sweets, Valentine's Day, treats, desserts, biscuits This accidental dessert, which I’ll call Un-Molten Chocolate Cake, is similar to a chocolate mousse or classic flourless chocolate cake in texture and its lovely chocolate taste, but it’s much lighter overall. It’s airy and somewhat sponge like, but delightfully so. My presentation of this dessert is obviously very simple, but if you want something more eye-catching and impressive, you can easily dress this Un-Molten Chocolate Cake up with some raspberry coulis, some sliced strawberries or whole raspberries (in a heart pattern, perhaps?), a drizzle of a dessert wine, or a dollop of coconut whipped cream (either Honey Whipped Cream or Honey Cinnamon Whipped Cream would make a lovely topping).

gluten free, grain free, dairy free, refined sugar free, flourless chocolate cake, molten chocolate cake, unmolten chocolate cake, chocolate pavlova

You can scroll down to get both recipes—“mine” and Brooke’s—immediately, if you like. But let me share a little more about Brooke Parkhurst. Brooke has celiac disease and has been gluten free for many years now. She previously served as the pastry chef at Four and Twenty Blackbirds, an acclaimed, but now closed restaurant near where she lives. You can read more about Brooke here. Her Triple Oak Bakery has been in operation a few years now. It’s in charming Sperryville Virginia in Rapphannock Country, which is considered the foothills of the Blue Ridge mountains.  We pass by it going and coming on the way to our mountain property (but usually not during its hours of operation).

Brooke gave a great baking presentation to my support group last year. She shared her own culinary history, favorite resources, and tips with us … talking away, all the while making scones. To create scones, she simply uses her favorite biscuit recipe but alters it slightly by adding ¼ cup to ½ cup of sugar (amount is dependent upon personal taste and/or what other ingredients were being added) and forms the dough into a thin circle before cutting into wedges. One of our families (long-time friends of Brooke) had brought some of their own fresh blueberries to share for our group meal, so she added about a cup of those to the dough to make blueberry scones. As we were nearing the conclusion of our meeting, she pulled the scones out of the oven. Yes, hot blueberry scones for our dessert and “closing” that evening. They tasted so good and we were so grateful! Brooke also brought severalother of her baked goods, some to share and some to sell. There were Chocolate Chip Pecan Cookies, Brownies, and more that I can’t recall, but my favorite was her Lemon Poppy Seed Cake.

Triple Oak Bakery, Brooke Parkhurst, Sperryville, Rappahannock County, Virginia, gluten free, scones

Here’s a quick synopsis of what Brooke shared with my group.

~ She has always relied on her own gluten-free all-purpose flour mix; it’s a mix of rice flour, potato starch, and tapioca starch/flour. More recently, she has used arrowroot powder instead of potato starch to accommodate regular customers who can’t tolerate potatoes. When baking, she usually adds ½ tsp xanthan gum for every 2 cups of her flour mix.

~ There are lots of ways to “glue” gluten-free baked good together besides xanthan gum. Brooke suggests adding another egg, using ground or whole chia or flax seeds to make “chia eggs” or “flax eggs.” She says that you can also add one packet of unflavored gelatin for every 2 cups of flour mix. Agar, a gelatinous substance from seaweed, may also be used. Last, sour cream, cream fraiche, or yogurt may be used instead of liquid to moisten and bind baked goods.

~ When looking for new recipes, explore cuisines that may use less wheat; e.g., Indian, Thai, Japanese, Afghani. Adapt recipes to be 100% gluten free. Changes may not even be needed.

~ Always look for dishes that have little or no flour as they will convert more easily with fewer or no texture issues. She cited Sponge Cake and Angel Food Cake as easy recipes to “convert,” and, of course, Flourless Chocolate Cake.

~ Some of her favorite online resources are Epicurious, Tastespotting, Cooks Illustrated, and Cooks Country.

Many thanks to Brooke for sharing her Molten Chocolate Cake recipe and her tips! You can find Triple Oak Bakery “in real life” in Sperryville Virginia and their baked goods in numerous other locations. They even deliver twice a month to the Northern Virginia area; read more here. You can also sign up for Triple Oak Bakery‘s emails, in which Brooke shares what the bakery is offering that week, her schedule of cooking classes and other events, some recipes, and lots of inspiration. Incidentally, Maren, my support group’s youngest regular attendee and our farmers market gluten-free baker learned how to make apple turnovers from Brooke last year in a one-on-one cooking class. Maren’s been making them every week as one of her offerings at the farmers market and everyone loves them!

Here are both recipes—my adaptation that is pictured with all the photos and Brooke’s original recipe. Both are naturally gluten free and naturally grain free. And both can easily be made dairy free and/or refined sugar free.  I don’t think you can go wrong with either!

gluten free, grain free, dairy free, refined sugar free, flourless chocolate cake, molten chocolate cake, unmolten chocolate cake, chocolate pavlova

My Un-Molten Chocolate Cake
(Click here for a printable version of both recipes.)

Ingredients:

4 ounces bittersweet or semi-sweet chocolate (I used Ghirardelli Semi-Sweet Chocolate Chips, but Enjoy Life minis or mega chunks would be good, or a quality, gluten-free chocolate bar broken into pieces)
3 eggs, separated
1/4 cup granulated sugar (or coconut sugar or palm sugar)

Directions:

Preheat oven to 400 degrees Fahrenheit. Lightly grease 3 ramekins with butter.

Separate three eggs.

Melt the chocolate in a double boiler and let cool just a tad.

In one medium-sized bowl, beat the egg yolks and sugar and mix into the chocolate.

In a large bowl, beat the egg whites until they form soft peaks.

Fold the chocolate into the egg whites.

Pour the batter into the ramekins until they are about 2/3 full.

Bake in a preheated 400F oven for about 7 minutes.

Let cool according to your personal preference or schedule. Eat right out of the ramekin with a spoon.

Slightly adapted from Brooke Parkhurst’s (Triple Oak Bakery) recipe shown below

Shirley’s Notes: Dress up/fancify with some raspberry coulis, some sliced strawberries or whole raspberries, a drizzle of a dessert wine, mocha syrup, or a dollop of coconut whipped cream (either Honey Whipped Cream or Honey Cinnamon Whipped Cream would make a lovely topping).

gluten free, grain free, dairy free, refined sugar free, flourless chocolate cake, molten chocolate cake, unmolten chocolate cake, chocolate pavlova

Brooke’s Molten Chocolate Cake
(Click here for a printable version of both recipes.)

Ingredients:

4 ounces bittersweet chocolate
1/2 cup unsalted butter
3 egg yolks
1/4 cup granulated sugar
3 egg whites

Directions:

Lightly grease three ramekins with butter.

Melt the chocolate into the butter in a double boiler and let cool just a tad.

Beat the egg yolks and sugar and mix into the chocolate.

Beat the egg whites in a bowl until they form soft peaks.

Fold the chocolate into the egg whites.

Pour the batter into the ramekins, no more than 2/3rds full.

Bake in a preheated 400F oven for about 7 to 10 minutes. The outside will be set and possibly crack and the inside will still be liquid.

Let cool for a few minutes and then run a knife round the edges and tip onto a plate. (Optional; feel free to eat it right out of the ramekin with a spoon.)

Brooke’s Notes:  Some nice variations on this are adding chili and cinnamon for a spicy flair (as seen here), a raspberry coulis or perhaps some delicious whipped cream. This dessert is so simple that anything you put on it will taste absolutely marvelous. In addition, you can prepare the batter days ahead of time and cook it the night of. One warning though, I’ve found that it is sometimes a little difficult to get them out of the ramekin so if you find a way to do it better, then please tell me!

gluten free, grain free, dairy free, refined sugar free, flourless chocolate cake, molten chocolate cake, unmolten chocolate cake, chocolate pavlova

p.s. If you are looking for gluten-free, grain-free, dairy-free, refined sugar-free, and more-free ready-made treat, don’t forget about the fantastic 25% discount that Caveman Cookies has extended to gfe readers through Valentine’s Day just for my SSS event. I’ll be stocking up on the Tropical and Alpine flavors! (Note: You must use the discount code GFESweets to receive 25% off your order.)

Shirley
Not just gf, but gfe!

Full Disclosure/Disclaimer: This post may contain one or more affiliate links. If you purchase through them, your cost will always be the same, but I will receive a small commission. Thanks for the support! Read the full disclaimer here.

Comments

35 Responses to “SSS: UN-Molten Chocolate Cake—A Lighter Chocolate Dessert—or the Original Molten Chocolate Cake … You Choose!”

  1. Angela on February 8th, 2012 9:46 pm

    Now I have a sizable backlog of things that I just MUST make – they all look way too good to pass up! Where to start…..hmmm…..
    Seriously, these look awesome and just in time for Valentines!

    Thanks, and I’ll report back in once I made them and properly taste tested them ;)

    • Shirley on February 11th, 2012 1:47 am

      Hi Angela–I think you’ve been doing great on trying out gfe recipes so far! :-) Either version of this cake is super easy to make so you can take them off the backlog list quickly. ;-) Yes, please let us know what you think!

      Shirley

  2. Ricki on February 8th, 2012 10:09 pm

    I’m guessing Mr GFE doesn’t check the blog regularly–or else will he see his V-Day card for this year? ;-) The cake looks great–very light and airy! Molten cakes are great, too, of course, but this with some ice cream would be just as wonderful. :)

    • Shirley on February 11th, 2012 1:49 am

      Hi Ricki–As I shared on Twitter, these cards shown are “vintage” … at least 20 years old. Our collection dates back 35 years actually. Crazy, I know, but they come in handy as decorations for our biennial Valentine’s Day bash! Yes, this cake would be lovely with some ice cream. :-)

      Thanks!
      Shirley

  3. Kalinda on February 8th, 2012 11:26 pm

    What a happy accident. It does look light and airy.

    • Shirley on February 11th, 2012 1:50 am

      Thanks, Kalinda! I’m tickled that you chose this recipe for your weekly gf/vegetarian roundup. :-) There were SO many great ones this week!

      Shirley

  4. Georgie on February 9th, 2012 3:57 am

    Thanks for the great recipes. By the way where did you get that great little blue and white ramekin with the lid?

  5. Katrina (GF Gidget) on February 9th, 2012 9:02 am

    Oh YUM!!!

    • Shirley on February 11th, 2012 1:57 am

      Katrina–Thanks! :-)

      Shirley

  6. susan on February 9th, 2012 9:50 am

    Must…try…cake…. Lol. Dangit, Shirley, it looks so good. Maybe this will be my valentines day thing. I have some heart shaped baking cups that never see the light of day.

    • Shirley on February 11th, 2012 1:58 am

      Oh, susan, in heart-shaped baking cups, these cakes would be adorable and tastes even more delicious! ;-)

      Shirley

  7. Ina Gawne on February 9th, 2012 10:24 am

    Shirley – both of these recipes look outstanding! I love your happy accident – and also how “spongy” it looks – must taste divine! :)

    • Shirley on February 11th, 2012 1:59 am

      Thank you, Ina! Happy accidents do make one feel like the “gods have smiled upon them.” ;-)

      Shirley

  8. Alisa on February 9th, 2012 1:38 pm

    This looks amazing! I’ve been experimenting with different subs for xanthan gum – I only wish I could use eggs in recipes for Tony!

    • Shirley on February 11th, 2012 2:00 am

      Hey Alisa–I know … bummer. I don’t think that egg subs would work in this recipe, but I did just pin an eggless chocolate mousse that would be adaptable with dairy-free chocolate and dairy-free whipped cream. :-)

      Shirley

  9. Edie on February 9th, 2012 2:47 pm

    This looks AMAZING!!

    • Shirley on February 11th, 2012 2:01 am

      Hi Edie–Thank you!! We all enjoyed it very much! :-)

      Shirley

  10. SherriS. on February 9th, 2012 8:18 pm

    Looks divinely delicious! I’m glad you shared both recipes with us Shirley…will have to try these soon too.

    Off topic but wanted to share with you Shirley – that I ate in Richmond today for my sister’s birthday. CanCan Restaurant was not great for gf eating. Ambiance and service got an A+ but not enough choices on the menu and there was a crouton hidden in my salad:(

    • Shirley on February 11th, 2012 2:06 am

      Sherri–Hope you do get to try them. Will look forward to your review! :-)

      Oh, no, I’m sorry about CanCan. Finding a crouton in one’s salad is one of the worst experiences! A good tip is to follow the directions that the Outback family of restaurants give and request that your salad be newly made in a different bowl. When you ask for that, usually the light bulb goes on, as many gluten-full ingredients can get thrown into one big bowl and then that’s used to serve from. :-( I’ve only eaten at CanCan once, but it was a great experience that time.

      Shirley

  11. Tracey Mardon on February 9th, 2012 8:49 pm

    Just a caution about “good quality chocolate”, not all of the good quality chocolates are gluten free. Check before using!

  12. InTolerant Chef on February 10th, 2012 2:31 am

    What a happy accident indeed, two recipes for the price of one!

    • Shirley on February 11th, 2012 2:06 am

      InTolerant Chef–Yes! Love when that happens. ;-)

      Shirley

  13. Beth @ Tasty Yummies on February 10th, 2012 5:23 pm

    Ha this post made me giggle a bit. We’ve all left out that one supposed important ingredient and ended up with some random weirdo final product. Sometimes it’s a total hot mess, other times you end up with an amazing happy accident result. So congrats on an amazing happy accident cake :) It looks delicious and airy.

    • Shirley on February 11th, 2012 2:09 am

      Beth–I suppose we all have, but not everyone admits it! ;-) “Total hot mess.” LOL Yes, sometimes that’s the case. I was just reading that cake wrecks can be used to make cake pops. Now that’s a great way to use the results of a “failed” recipe!

      Shirley

  14. Susan on February 11th, 2012 9:59 pm

    Yum, yum, yum. Looks wonderful. Thanks for sharing the great tips too!

    • Shirley on February 12th, 2012 10:33 pm

      Hi Susan–It’s definitely yummy, but thank you! So glad you enjoyed the post. You should make one of these easy flourless cakes. ;-)

      Shirley

  15. Kim (Cook IT Allergy Free) on February 13th, 2012 3:51 pm

    Ha! Love how the lighter version came to be. Sounds just like me… I think that this would be a perfect addition to our Valentine’s Day dessert of chocolate fondue. :)

    By the way, I love all of Brooke’s ideas for binding gf baked goods without xanthan gum. I had recently tried the gelatin in my calzone dough and was amazed at the results!!

    xo
    k

    • Shirley on February 15th, 2012 7:40 pm

      Hi Kim–Thanks! I suspect you all were too “chocolated out” to have this dessert, but I think you will approve when you do try it! :-)

      Good to know on the gelatin. I have heard that before. I’m now craving calzone–thank you! ;-) Will that be on your blog? (She says with her fingers crossed … it’s hard to type with crossed fingers!) Have you tried psyllium husks or powder yet? I’m going to get some as soon as I go to the pharmacy again.

      xo,
      Shirley

  16. Asmita on February 19th, 2012 10:40 am

    Looks so delicious! Anything with chocolate and I am in.

    • Shirley on February 19th, 2012 6:53 pm

      Hi Asmita–Thanks so much, and welcome to gfe! :-) I think you will love this light, but decidedly chocolate dessert! ;-)

      Shirley

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