Posted by Grace Massa Langlois on Saturday, 14th August 2010

Hope everyone is enjoying the weekend and the beautiful weather. I can’t believe summer is almost coming to an end and the kids will be back to school soon. The winter months always seem to drag on yet summer seems to just fly by.

A photo of 2 flourless chocolate cakes with chocolate glaze, garnished with sugared raspberries on a white rectangular plate placed on a chocolate brown tea towel.

I mentioned in an earlier post that I enjoy visiting a site called Foodgawker and viewing all the beautiful food photography. I received a comment from a visitor thanking me for informing her about the site. I was so surprised! I thought everyone knew about FoodGawker and also knew about another of my favourites, Tastespotting.

A photo of a pink bowl lined with a light pink paper napkin containing 8 flourless chocolate cakes placed on a brown tea towel.

We’ve been very fortunate to have some of our photos showcased (Grace’s Sweet Life Image Gallery on Tastespotting and Grace’s Sweet Life Image Gallery on Foodgawker) and we’re extremely grateful to the editors. If you’ve not had the chance to visit either site please do yourself a favour and take a visit soon. One warning, don’t visit on an empty stomach!

Both sites exhibit the many talented Food Bloggers and their creations from sweet to savoury that they cook and bake each and every day. The inspiration at times is overwhelming, I want to bake this, I want to try that. It’s truly remarkable!

A photo of 3 flourless chocolate cakes place on small pink polka dot napkins in random order on a chocolate brown tea towel.

I’ve noticed many submissions for flourless chocolate cake but had yet to try my hand at a recipe. They all look so scrumptious and it was time to give it a try. I’m sure you’ve noticed I’ve been experimenting with Donna Hay’s recipes lately. I seem to latch on to a chef and try a bunch of their recipes to learn how they handle different ingredients and to master their techniques. I promise to move on soon but it will be difficult. Donna’s recipes are not only easy but everything I’ve made from semifreddo to mud cake has been so delicious.

I’ve never baked a cake without flour and wasn’t sure what the texture would be like. This recipe called for almond meal which gives the cakes just a hint of nutty flavour. The small cakes are dense but moist and extremely rich with a deep chocolate flavour. I am glad I baked them in a medium-sized muffin tin because I think it is the perfect portion size.

A photo of 2 flourless chocolate cakes with chocolate glaze on a white, rectangular plate placed on a chocolate brown tea towel.

I added a little creamy texture to the cakes by adding the chocolate glaze.  I also wanted to cut through some of the richness and add another flavour dimension so I garnished with juicy, sugared raspberries. The raspberries provided a welcoming freshness. The cakes could also be garnished simply with a delicate, sweetened whipped cream and fresh strawberries or blueberries.

A close up photo of 2 flourless chocolate cakes with chocolate glaze on a white, rectangular plate resting on a chocolate brown tea towel.

It may be a small cake but it delivers huge in chocolate flavour.  Enjoy!

A close up photo of 2 flourless chocolate cakes on a white dish served with a cup of tea in a white teacup with saucer and silver spoon placed on a white napkin resting on a black placemat.

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , , ,
Posted in Baking & Pastry, Baking Mise en Place, Basics, Cakes & Cheesecakes, Fillings, Frostings & Dessert Sauces, Mini Desserts, Pastry Doughs & Batter, Piccola Pasticceria, Recipes, Ricette di Base, Torte

Comments (11)

11 Responses to “Flourless Chocolate Cakes with Chocolate Glaze & Sugared Berries”

  1. Marly Says:

    Looks absolutely delicious. I wonder how it sets so well without flour. I’m sure for gluten free folks, this is a wonderful dessert. The rest of us will just have to try to enjoy it too!

  2. The Heritage Cook Says:

    Chocolate Monday – Mississippi Mud Cake!…

    I liked your entry and I’ve added a Trackback to it on my weblog! JB…

  3. Ryan Says:

    Doesn’t summer fly, my little boy starts school tomorrow. First time I’ve heard of foodgawker, I’ll be sure to visit.

  4. Dot Says:

    Hi Grace!

    We’ll be featuring this recipe in the spotlight tomorrow on Foodwhirl

    thanks,
    dot

  5. Megan Says:

    I have to admit, that picture makes me want to reach through the screen and eat one! Yum! Everything looks delicious! :)

  6. Grace Says:

    Thank you Megan, believe me they were hard to resist.

  7. Camille Says:

    Hi Grace! Thanks so much for this great recipe! I have a question though, I live in a small town in Argentina and can’t seem to find almond honey; would it be ok to replace it with just regular honey? Should I use something different?
    Thanks so much, can’t wait to try this!

  8. Grace Says:

    Hi Camille

    I’m not sure where you saw the almond honey but I think you may be referring to the almond meal. The almond meal is easy to make, you roast some almonds @350 degrees for about 8 minutes, let them cool and process in a food processor until fine crumbs. Hope this helps, if I understood the question in correctly please let me know.

  9. Evan Thomas Says:

    I love flourless chocolate cake. Never thought to try it with almond flavor; I bet the slight nuttiness must be a perfect pairing to the chocolate.

  10. Grace Says:

    You are so right Evan, very nice flavour combination.

  11. Delicious Links | Cooking with My Kid Says:

    [...] Chocolate. Flourless. Yes. From Grace’s Sweet Life. [...]

Leave a Reply

*