Gluten Free, Dairy Free Chocolate and Roasted Beet Pudding Cakes
My friend, and my kids' godmother, is an amazing pastry chef. She created this beautiful masterpiece and I asked her if I could post the recipe on my blog for those of us who are gluten free. Aran said that the recipe could be altered from its original state to accommodate dairy free diets as well by substituting olive oil or shortening for the butter in the recipe. I am not a fan of beets, but I have it under good authority that a fellow non beet lover liked this cake a lot. I think anytime we can add a great veggie to our desserts is a good thing.
Makes 6-4 oz ramekins
50 grams sugar
55 grams non-hydrogenated shortening (originally, this was butter)
170 grams gluten, dairy and soy free chocolate chips
55 grams roasted beet puree
20 grams rice flour
In the bowl of an electric mixer, whip the eggs, egg yolks and sugar until pale and very thick (ribbon stage).
In the meantime, place the shortening and chocolate chips in a heatproof bowl and melt them together over a double boiler. Add the melted shortening and chocolate mixture into the whipped eggs and mix. Add the roasted beet puree and mix. Finally add the rice flour and salt and fold.
Pour the runny batter into the greased ramekins and place them on a baking sheet. Bake at 400F for about 8-10 minutes until the edges are set but the center is still soft and pudding-like. Let them cool for about 10 minutes before trying to unmold them.
Roasted Beet Puree
Cut the leaves off the beets leaving about 1 inch stem on. Wrap them in aluminum foil and bake them at 400F for about 1 hour or until fork tender. Let them cool completely in the aluminum foil and them peel them.
Cut the roasted beets and puree them in a food processor. Strain the puree through a fine sieve. It makes more than what you will need for the cakes but you can freeze the rest.