I am enjoying creating and eating “gluten free” desserts.  In the past, observing Passover has been such a chore.  But with so many gluten free options all around us, not eating the 5 grains forbidden during these past 8 days has not been as challenging as it has in the past.


Finding recipes on many of my favorite blogs, Elana’s Pantry, My Tartelette, Cannelle et Vanille, and Gluten Free Girl and the Chef showed me ways to make some of my favorite foods, while substituting alternative grains and flours without sacrificing taste.  I have been experimenting, baking with whole wheat pastry flour, corn flour, rice flour, millet flour, and so many more.  More than half of the things I have made lately have not been edible, but I am trying.  With these fine ladies that I have mentioned above, venturing out into a world that doesn’t inhabit white flour and white sugar can be done with ease and grace.

Last week, our meals consisted of lots and lots of savory dishes, coupled with leafy green vegetables, protein shakes, berries, grapes, and potatoes. But, I could not ignore my nagging sweet tooth.  I drank a tad more Kombucha than I normally do (such a good substitute for a mid-day cookie), but I still needed to bite into something. One of the recipes in my “things to make” file, was a recipe from Donna Hay’s Modern Classics, Book 2 for individual chocolate cakes – muffin size.  I chose to make this recipe, bite size and top them with a flavored butter cream.  They were dense, but in a good way.  The butter cream made them extra special. They were gobbled up in a matter of minutes.

Flourless Chocolate Cakelettes
adapted from donna hay modern classics, book 2
yield: 42 mini’s

6 oz(180g) unsalted butter, chopped
7 1/2 oz(220g) bittersweet chocolate, I used Scharffen Berger
9 oz. caster sugar (superfine sugar)
3/4 cup almond meal
1 cup cocoa powder, sifted
5 large eggs

• preheat oven to 280*
• butter 2 (24 cup) mini muffin tins
• in a glass bowl set over a pot of simmering water(don’t let the water touch the bottom of the glass bowl), melt butter, chocolate, and sugar.  when smooth, remove bowl from the saucepan.
• sift the cocoa and almond meal over a large bowl.
• add melted chocolate mixture to the dry ingredients.  combine.  add eggs, one at a time, whisking until incorporated.
• using a 1 1/2 tablespoon ice cream scooper, divide mixture between mini muffin tins (I got about 40 mini cakelettes).
• bake for 18-20 minutes or until a toothpick inserted in to the center of one of the cakelettes comes out clean.
• cool on wire racks.  when cool apply butter cream, glaze, powdered sugar – your choice.

Orange Buttercream Frosting
yield: 1 pint

10 Tbsp.(5 oz) unsalted butter, room temperature
1 3/4 cups confectioners sugar, sifted
1 tsp. orange liquor (Cointreau) or Orange Extract
1/2 tsp. vanilla extract
1 Tbsp. heavy cream

• in the bowl of an electric mixer fitted with the paddle attachment, whip the butter.  add the sifted confectioners sugar and mix until smooth.
• add the extract, Cointreau, and heavy cream, incorporate.
• using a pastry bag fitted with a tip of your choice, fill bag and pipe away!