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Thursday, December 13, 2012

Mini Chocolate Cherry Flourless Cakes with Toasted Marshmallow

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Many of you know that I am part of a wonderfully creative and super amazing group of ladies, who happen to be big foodies and many of us are bloggers. We call ourselves The Canadian Cookies. We'll last weekend, our West coast Canadian Cookies, got together for a Christmas party. To include us East coasters and anyone in between, the ladies decided to do a Chopped style dinner. Each of the members not attending would choose and ingredient and the West coasters had to choose at least 3 from the list, to include in their dish. It quickly became a cook along, where those of us not attending were given a course and we had to also create something using the 'Chopped' ingredients. I lucked out and was chosen for the dessert round, whose ingredients were- marshmallow fluff, maraschino cherries, chocolate, rum, eggs and cream. No problem right??



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I decided to go with something naturally gluten free, since one of our members Jeanine from The Baking Beauties has to eat gluten free. I wanted all of The Canadian Cookies to be able to make this, if they chose to do so. So, my first thought was a flourless chocolate cake, which I made into smaller single servings. These ingredients were perfect for what I had in mind and the result was out of this world!!! These were rich, tender, creamy and SO decadent. Some of the comments it received were along the lines of- sensual, sinful and I think the words 'food porn' were also thrown in there, LOL.

Mini Chocolate Cherry Flourless Cakes with Toasted Marshmallow
printable version

6 oz bitter sweet chocolate, chopped (6 squares)
1/3C butter
3 Tbs unsweetened cocoa powder
2 Tbs vanilla rum
1 Tbs hot water
1/2 tsp vanilla
1/2 C sugar
1/4 C maraschino cherries, finely chopped
3 eggs, separated
1/4 teaspoon cream of tartar
4 oz 70% dark chocolate
1/4 C light cream
1 jar marshmallow fluff
5 maraschino cherries with stems (dipped in melted chocolate)

Preheat oven to 350 degrees. Butter 5 ramekins and set aside.

For cake, place chocolate and butter in large glass bowl. Microwave, uncovered, on high 1 – 1 1/2 minutes or until mostly melted, stirring every 30 seconds. Set aside.

Place cocoa powder in a small bowl. Stir in rum, hot water and vanilla to form a smooth paste; set aside. Place sugar and egg yolks in a mixing bowl; beat on medium-high speed until doubled in volume. Pour in chocolate mixture; beat on medium-high speed until well blended. Add cocoa mixture; mix on medium-low speed just until blended.

 In a seperate bowl and using clean beaters, beat egg whites and cream of tartar on high speed until soft peaks form. Gently fold half of the egg white mixture into chocolate mixture just until blended. Repeat with remaining egg white mixture and cherries. Carefully spoon into ramekins; spread to edges using the back of a teaspoon. Bake 15-17 minutes or until center appears nearly set when gently shaken. {Center will firm as it cools. Do not overbake.} Remove from oven to cooling rack. Cool completely, about 1 hour. Gently run a small knife around edges, to loosen edges of cake from ramekins. Remove cakes from ramekins and place bottom side up, onto serving plates.

 In a small saucepan heat 1/4 C light cream, until tiny bubbles start to form around the edges of the pot. Pour half over 4 oz of dark chocolate and let sit a few minutes. Stir to combine melted chocolate with cream, adding more warm cream if needed, to form a nice sauce, slightly thicker than you would like (chocolate sauce will thicken when it cools).

Preheat broiler. Top cakes with a large spoonful of marshmallow fluff and place under broiler (quite close) until tops begin to brown slightly. (alternately, yoyu can use a small blow torch to toast the marshmallow) Remove and drizzle cakes with chocolate sauce. Garnish with a chocolate dipped maraschino cherry.


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This post linked to

Recipe Box
Wednesday Extravaganza
Thursday Favorite Things
Full Plate Thursday
Somewhat Simple Thursday Link Party 
Friday Favorites
Foodie Friends Friday 
Weekend Potluck 
Saturday Show & Tell
Gluten Free Linky Party

11 comments:

mail4rosey said...

What a great way to use Marshmallow Fluff! These look delicious!!

Visiting you today from Thursday's Favorite Things. :)

Susan said...

OH MY!!! enough said!! (drool)

Yona Williams said...

WOW - that toasted marshmallow topping sounds delicious - gotta Pin this one. Thanks for sharing.

I'm stopping by from Katherine's Corner blog hop.

Happy Favorite Things Thursday!

http://artpark78.com/blog1/i-made-my-2012-holiday-wreath/

Marlys Folly said...

This sounds wonderful Cindy. Thanks for sharing on Foodie Friends Friday and remember to come back and vote on Sunday.

Peanut Butter and Peppers said...

Oh my do these look delicious! I love the photo too!!! Yummy!

From Calculus to Cupcakes said...

These look so good. They are beautiful! Thanks for sharing on Foodie Friends Friday. Please come back Sunday to vote!

Katherines Corner said...

wow, this is terrific! What a great idea. Thank you for sharing at the Thursday Favorite Things hop xo

Cynthia Landrie said...

I just saw that your wonderful recipe won the top voted recipe at Foodie Friends Friday! Congrats!

I am off to pin this for future use!

Cynthia at http://FeedingBig.com

Miz Helen said...

Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great day and come back real soon!
Miz Helen

April @ The 21st Century Housewife said...

The Toasted Marshmallow is an inspired idea! These little cakes are gorgeous. What a wonderful treat!

Sugar Cookies to Peterbilts said...

That is an absolutely gorgeous dessert!