Gluten Free Dessert!
Happy Baking!
~Bonnie Blankenship
For the cake
1 cup unsalted butter, softened
1/4 cup cocoa powder
1/2 tsp sea salt
1/2 cup heavy cream
8 oz bittersweet chocolate
5 large eggs
1 cup organic sugar
1/2 cup sour cream
Marshmallow topping
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
1 tsp pure vanilla
Flourless Chocolate Cake
Step 1
Preheat oven to 350 degrees F. Line two muffin tins with liners and dust with cocoa powder.
Step 2
In a medium saucepan, melt butter with heavy cream over medium low heat. Once melted, add the chocolate (chopped) and stirl until smooth. Take off heat.
Step 3
In stand mixer, whisk together the eggs, granulated sugar, cocoa powder, and sea salt. Whisk in the chocolate mixture.
Step 4
Pour batter (will be thin) into liners, 2/3 full and bake for 30 minutes or until toothpick comes out clean. Cool.
Marshmallow Topping
Step 1
Place the egg whites, sugar and cream of tartar in a heat proof bowl.
Step 2
Set bowl over a double broiler and whisk constantly until sugar is dissolves, 3 to 4 minutes.
Step 3
Transfer to stand mixer with whisk attachment. Start slow and increase speed slowly until stiff, glossy peaks form, about 6 minutes. Add vanilla and fold in.
Step 4
Pipe onto cooled cupcakes.
*Optional - toast with kitchen torch for extra flare