Gluten Free, Dairy Free Chocolate and Roasted Beet Pudding Cakes

Photos by Aran Goyoaga

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.

Thanks Aran!!

Makes 6-4 oz ramekins

2 eggs
2 yolks
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
pinch salt

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

2 beets

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.

From the Archives... Chocolate Molten Cake

I made this chocolate dessert a few months ago and thought it would be a good addition to Jill's blog. It is great as an elegant dessert but it can also be a great dessert for kids. I served it with vanilla flavored rice milk ice cream and the kids loved it. Very, very simple.

Just a note regarding the non-hydrogenated shortening. The only one that we have found that is soy free is made from palm oil (Spectrum sells a good one). However, if soy is not a concern, I recommend you use the butter flavored non hydrogenated shortenings that is sold usually in the refrigerated isle, next to butter. If dietary restrictions allow it, this is my preference.

Gluten, Dairy and Soy Free Chocolate Molten Cakes

4 oz non-hydrogenated shortening
6 oz gluten, dairy and soy free chocolate chips
2 organic eggs
2 organic egg yolks
2 oz sugar
3/4 oz organic white rice flour
pinch of sea salt

In the bowl of an electric mixer, combine the whole eggs, egg yolks and sugar and whip until very thick and pale. In the meantime, melt the shortening and the chocolate chips together over a double boiler.

Add the shortening and chocolate mixture to the whipped eggs while the mixer is on low speed. Once all the chocolate is added, turn mixer back to high for about 10 seconds so it's all well mixed.

Fold in the rice flour and the sea salt. Pour batter into 4-oz greased molds and bake at 400 degrees for 10 minutes. The outside of the cake will be baked but the center will stay slightly soft and gooey.

Let the cakes rest in the molds for a few minutes until they cool down enough to handle and then flip them onto a plate. These are best served warm with ice cream.