I got married recently (October 1!) and became the lucky step-mom of two beautiful (and very health conscious!) daughters. The oldest of the two is gluten-free, vegan, dairy-free… oh, my. I think I’d have to question my reason for living if I were to do without butter, cream, and the delights of cheese. She’s a stronger woman than I!
While I don’t plan to abandon my pastries, I have widened my scope to experiment with some lesser known (and gluten-free) flours. Today I learned to love hazelnut flour. Thanks Bob’s Red Mill!
This recipe comes from La Tartine Gourmande by Beatrice Peltre. She’s written a charming book packed with recipes for those who are living gluten-free, as well as the rest of us!
- Four 3/4 cup ramekins (my ramekins are a bit larger, but I made do)
- 6 tbsps. (85 g) unsalted butter (plus a little for coating the ramekins)
- Flour to dust the ramekins
- 4 oz (115 g) dark chocolate
- 2 eggs and 1 egg yolk
- 1/4 cup (50 g) light cane sugar
- 1/2 tsp fleur de sel (I had to look this one up. It’s a flake salt that’s not commonly found in the US. I found mine at World Market, but also learned that Jacobsen Salt in Oregon is now making a flake salt.)
- 1 tsp vanilla extract
- 3 tbsp. (22.5 g) hazelnut or millet flour
- 1 oz (30 g) hazelnut flavored chocolate
- Confectioner’s sugar to dust
If you’re planning to bake this right away, heat your oven to 450 degrees. If not, you can make these and refrigerate them. Bring them back to room temperature before baking.
Brush the ramekins with melted butter. Coat them with a flour of your choosing (I used the hazelnut flour).
Melt the dark chocolate and butter in a bain-marie (otherwise known as a stainless bowl over a pot of boiling water). Remove from heat and stir until smooth.
In a mixer, combine eggs, sugar and fleur de sel. Mix for about 8 minutes until the volume and thickness has increased. The batter should be fluffy and full of air.
Add the vanilla and fold in the hazelnut flour. Make sure you “fold in” so the batter stays light. Add the melted chocolate gradually, continuing to fold.
Pour each ramekin 3/4 full of batter. Insert a piece of hazelnut chocolate into the center and then cover with the remaining batter.
Bake the cakes in the oven for about 10 -12 minutes. The less time you bake these, the more gooey the centers will be.
After baking, let them rest for 5 minutes then flip them out onto plates or serve them in the ramekins dusted with a little confectioner’s sugar.
I flipped two of mine onto plates. They looked a bit crumbly due to the naturally course grain of the hazelnut flour I used to coat the ramekins. Next time, I may coat with general all-purpose flour.
I also left two in the ramekins. In my opinion, they look a bit nicer in the ramekins (at least mine did). Either way, both taste delicious! Rich, super chocolatey and, whodathunkit, gluten-free.