Chocolate Pudding Cakes
Roasted beets' natural caramel notes highlight the depth of chocolate flavor in these gluten-free treats that are more rich pudding than cake.
- Cooking spray
- 2 medium beets
- 2 eggs
- 2 egg yolks
- 3 1/2 tablespoons sugar
- 1/4 cup (1/2 stick) unsalted butter
- 6 ounces bittersweet (64 percent) chocolate, chopped
- 1 1/2 tablespoons rice flour
- 1 pinch salt
- Whipped cream, for garnish (optional)
- Preheat oven to 400 degrees. Lightly grease 6 4-ounce ramekins with cooking spray.
- Cut leaves off beets, leaving about a 1-inch stem. Wrap in aluminum foil and bake for about 1 hour until fork-tender. Let beets cool completely (about 30 minutes at room temperature) in aluminum foil. Cut and puree in a food processor. Strain puree through a fine sieve. Reserve 1/4 cup for cakes and freeze the rest for another use.
- In the bowl of an electric mixer, whip eggs, egg yolks, and sugar until pale and very thick, about 3 to 5 minutes.
- Meanwhile, place butter and chocolate in a heatproof bowl and melt over a double boiler for about 5 minutes. Let mixture cool slightly for 1 minute. Fold into whipped eggs with a spatula until just combined. Add roasted beet puree and mix until just combined. Add rice flour and salt, and gently fold until just combined. Pour batter into prepared ramekins and place on a baking sheet.
- Bake 8 to 10 minutes until edges are set but centers are soft and pudding-like. Let cool about 10 minutes before unmolding cakes. Serve with whipped cream, if desired.
- Recipe provided by Aran Goyoaga of CanelleEtVanille.com
Per serving: 303 kcal cal., 19 g fat (13 g sat. fat), 31 g carb., 1 g fiber, 4 g pro., 24 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet