Gluten Free Chocolate Cake & Peanut Butter Meringue Recipes

Gluten Free Chocolate Cake & Peanut Butter Meringue Recipes

This past Sunday in Costa Mesa, it was a pleasure to host Miraval Resort & Spa Pastry Chef Kim Macy, who led a hands-on class teaching us to make the  Gluten-Free Rich Molten Chocolate Cake and Peanut Butter Meringues. We had a very fun group of culinary and spa savvy women who I think  had as much fun in the kitchen as they did enjoying their desserts and reminiscing about their time at Miraval. Thank you for everyone who joined us, and thank you to Kim for a well deserved afternoon of indulgence.

Rich Gluten Free Molten Chocolate Cake

Chocolate Cake Ingredients: (Makes 10 cakes)

Chocolate Cake Directions:

  1. Heat the oven to 425 degrees F. Spray 10 hour-ounce ramekins with nonstick baking spray
  2. In a medium bowl, whisk together the sorghum flour, tapioca flour, potato starch, xantham gum, and powdered sugar. Set aside. Melt the butter and chocolate together in a microwave or double boiler.
  3. In a separate bowl, mash the banana until almost smooth. Add the eggs, egg yolks, vanilla and Grand Marnier and incorporate into the chocolate-butter mixture. Add the flour mixture and whisk until smooth. Divide the batter between the prepared ramekins and bake for about 15 minutes, until the sides of the cake are set and the center is slightly jiggly. Run a knife around the edge of the ramekins and invert onto serving plates. Serve hot with fresh berries.

Serving Size: 1 cake; Calories: 334; Total Fat: 19g; Carbs: 37g; Dietary Fiber: 3g; Protein: 5g

Chocolate Peanut Butter Meringues:

Meringue Ingredients: (Makes 30 cookies)

Meringue Directions:

  1. Heat the oven to 200 degrees F and line a baking sheet with kitchen parchment.
  2. In a stand mixer fitted with a whip attachment, whip the eggs until they form soft peaks. Once at soft peak, slowly add the granulated sugar and then add the vanilla.
  3. Drop spoonfuls of peanut butter throughout the meringue and sprinkle the chocolate chips all over. Using a rubber spatula, gently fold the peanut butter and chocolate chips into the meringue, leaving streaks of peanut butter throughout. (It’s ok if there are a few small chunks of peanut butter.) Take care not to deflate the meringue.
  4. Drop spoonfuls of meringue (about 3/4 ounce or 1 1/2 tablespoons) onto the prepared baking sheet and sprinkle with the chopped pecans. Bake for about 45 minutes. Test for doneness by removing one cooking from the oven, letting it cool for 2 minutes, and then testing to see if the outside is crisp and the inside is slightly soft. Let cool at room temperature on the baking sheet and store in an airtight container.

Serving size: 1 cookie; Calories: 45; Total Fat: 2g; Carbs: 27g, Dietary Fiber: 0g; Protein: 1g

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