Last week I cleaned out my freezer, which is something I don’t do nearly often enough. I never know what I’m going to unearth in there since things often get pushed to the back corners and buried underneath bags of frozen mixed vegetables.
This time I discovered a stash of leftover flour blends I put together AGES ago to make some recipes from my Gluten-Free Baking with the Culinary Institute of America cookbook. I had completely forgotten all about these, and knowing that they had been around for quite I while I figured I better try to use them up soon.
There was just enough Flour Blend #1 to make the Molten Chocolate Cake recipe on page 171, but I didn’t have any whole milk or heavy cream so I subbed full-fat coconut milk instead. I’m not sure how that affected the final outcome, but these didn’t “ooze rich, creamy chocolate from their core” as promised. Maybe I overbaked them.
They were more sweet than rich and tasted slightly eggy, so I’m not sure about making this particular recipe again. I definitely don’t think they’re worth going to the hassle of mixing up more flour blend #1, but all in all I reckon they turned out okay. These cakes definitely taste best when warm, so this means any leftovers need a quick zap in the microwave before serving.
1 cup plus 1 tablespoon semisweet chocolate chips
8 tablespoons/4 ounces/1 stick unsalted butter
1/2 cup coconut milk (subbed for 1/4 cup each of milk and heavy cream)
1/3 cup (3 ounces) sugar
2/3 cup (4.25 ounces) Flour Blend #1 (see below)
Preheat oven to 400 degrees and coat insides of ramekins with nonstick cooking spray. The instructions also say to then sprinkle the insides with sugar, but I didn’t do that since there’s already quite a bit of sugar in the recipe. Oh, and I don’t have ramekins, so I used a muffin tin to bake these. I got 12 cupcakes, but apparently the recipe only yields 6 when baked in ramekins.
Melt chocolate and butter together–I used the microwave, but you could also do this in a double boiler.
Heat coconut milk until hot (or bring milk and cream to a boil) and pour into the melted chocolate and butter. Stir until well mixed.
Add flour and mix well. The batter is really thin, and I noticed quite a few air bubbles in it. I’m assuming that’s supposed to happen.
Pour batter into ramekins/cupcake pan cavities and bake 8-10 minutes, or until tops are set and spring back when touched. Unmold from pan and serve warm.
More gluten-free recipes I’ve featured from this book include focaccia, doughnuts, lean rolls, and shortbread. There’s also a pretty decent brownie recipe in there. I just haven’t featured it yet because the recipe for black bean brownies I got from my Whole Foods Recipe app is much healthier.
To make Flour Blend #1, mix together:
1 3/4 cups (9.5 ounces) white rice flour
2 cups (7.25 ounces) potato starch (NOT potato flour)
1 1/2 cups (7.25 ounces) tapioca starch