this one’s got it all.
there’s chocolate. there’s praline. they’re mini.
these cakes are a sure hit, whether you eat gluten or not. (unless you’re one of those weird people who doesn’t like chocolate… how is that possible, anyway?) really, there’s nothing like the truffle-like texture and chocolate-y mouthful of a flourless cake. and because these are small, you don’t have to worry about portion control. other than resisting the urge to go back for another. top it all off with the south’s generous contribution to the world of candy: the praline, in sauce version.
Flourless Chocolate Mini-Cakes with Praline Sauce
Yield 12 mini cakes
- 1/3 cup chopped pecans
- 3 large eggs
- 1 1/4 cups sugar
- 2 tablespoons unsweetened cocoa (i used dark cocoa)
- 4 ounces bittersweet chocolate, coarsely chopped
- 3 tablespoons warm water
- Cooking spray
- Preheat oven to 425`.
- Pulse pecans in a small food processor or blender just until pecans form a paste (about 1 minute), scraping down sides, if necessary. Set aside.
- Separate eggs into yolks and whites. Combine yolks, sugar and cocoa in a large bowl. Melt chocolate in the microwave for 45 seconds on HIGH, stirring every 15 seconds. Set aside.
- Beat egg whites in a large bowl on HIGH speed with an electric mixer until stiff peaks form.
- Add pecan paste, chocolate and warm water to egg yolk/sugar mixture. Stir until smooth. Gently fold in half of beaten egg whites; fold in remaining half of egg whites. Spoon mixture evenly into 12 muffin cups coated with cooking spray.
- Bake at 425` for 10 minutes or until almost set, but soft in the center. Place on a rack and cool 10 minutes. Invert onto dessert plates and serve with praline sauce.
Yield 1 cup
- 1 cup brown sugar
- 1/2 cup evaporated milk
- 1 tablespoon butter
- 1/2 cup chopped pecans
- 1/2 teaspoon vanilla extract
- Combine first 3 ingredients in a medium saucepan. Bring to a simmer over medium-high heat, stirring occasionally. Boil 1 minute or until sugar dissolves and mixture thicken slightly. Remove from heat; stir in pecans and vanilla. Let stand 10 minutes before serving.
adapted from a recipe i developed for this cooking light book