Skip to main content

{Gluten-Free} Sticky Chocolate Cake with Candy Cap-Rosemary Caramel Sauce

By

I needed a quick cake to put under candles tonight...and I decided to bake a variation of the Kladd Kakka I had just posted for #FoodieExtravaganza. I made a quick caramel with the candy cap-rosemary bitters from Bar Cart Cocktail Co. Then I slathered the cake with caramel and stuck in all the candles I could find in the kitchen drawers. Why - oh, why!! - did I pack all the birthday candles this past weekend?!?!

"This doesn't taste gluten-free, Mamma," he declared as he devoured his slice. I think that's a compliment.

Ingredients
Cake
  • 2 eggs
  • 1 C organic granulated sugar
  • 6 T unsweetened cocoa powder
  • 1 C gluten-free flour blend
  • 1/2 C butter, melted
  • 2 to 3 dashes candy cap-rosemary bitters from Bar Cart Cocktail Co.
Caramel
  • 2 C organic granulated sugar
  • 12 T butter, cubed
  • 1 T instant coffee or espresso
  • 1 C organic heavy cream
  • 1 T fleur de sel (or any other flaky sea salt)
  • 2 to 3 dashes candy cap-rosemary bitters from Bar Cart Cocktail Co.

Procedure

 Caramel
Place sugar in heavy saucepan that holds, at least, two quarts. Heat the sugar over medium-high heat, whisking as it begins to melt. The sugar will begin to form clumps. Keep whisking and they will melt back down.

Once all the sugar has melted, swirl the pan occasionally while the sugar continues to cook.

Cook until the sugar has reached a deep amber color. It should have a slightly nutty aroma and be almost a reddish brown. Using a candy thermometer, cook till it reaches 350 degrees F.


As soon as the caramel reaches 350 degrees F, add the butter cubes all at once. Be careful because the caramel will bubble up. Whisk the butter into the caramel until completely melted. Stir in the instant coffee.


Remove the pan from the heat and slowly pour the cream into the caramel. Again, take care because the mixture will bubble up again. Whisk until all of the cream has been incorporated and you have a smooth sauce. Add the fleur de sel and the bitters. Whisk to incorporate.

Let the sauce cool for 10 to 15 minutes before using. Then pour leftovers into a glass jar and let cool to room temperature. Warm before serving.

 Cake
Preheat the oven to 350°F.

Whisk eggs and sugar together in a large mixing bowl. Fold in the flour, cocoa powder, and bitters. Pour in the butter and stir until smooth with a spatula.


Transfer the mixture into a parchment-lined baking dish. Smooth the top and bake in the oven for approximately 16 to 18 minutes. The cake should just be set on top and sticky inside. Let the cake cool for at least 10 minutes before inverting. Turn the cake out onto a serving platter. Spoon the caramel over the top.


*This blog currently has a partnership with Amazon.com in their affiliate program, which gives me a small percentage of sales if you buy a product through a link on my blog. It doesn't cost you anything more. If you are uncomfortable with this, feel free to go directly to Amazon.com and search for the item of your choice.

Labels:

Comments

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more