Flourless Chocolate Cake With Buttermilk Ganache

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We have friends coming over for dinner tonight and I was lagging a bit with the dessert-making. I really had no idea what I was going to make.

That problem was solved when my sweet husband received a text letting him know that our guest thinks he might be gluten intolerant. C was making brisket tacos so corn tortilla, no big deal.

Since I hadn’t made anything yet I decided to make a flourless chocolate cake so our friend wouldn’t leave feeling stabby pains in his tummy. I think his wife will thank me later. 😉

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I had a nice bar of chocolate on hand so the cake was all set. I got to use an 8″ springform pan that my sweetie bought me when we first met, that I had yet to use for some reason. The batter came together well and went off into the oven while I put G down for a nap.

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I was feeling pretty pleased with myself when I realized I had used all the chocolate and had no heavy cream. So where did that leave me in terms of the topping for the cake? Determined to not be ganache-less I scrambled to find a solution.

I still had buttermilk from last week’s cornmeal griddle cakes so I could use a recipe I found on the King Arthur website, no problem. That just left the chocolate. I thought I had read that 3 tbsp. of cocoa powder plus 1 tbsp. of shortening= 1 oz. of chocolate. That sounded gross to me, but I mixed it up, added sugar to taste and poured the heated buttermilk over it then mixed in the butter.

It looked shiny and as ganache-y as any ganache I’ve ever made and it tasted good, no weird mouthfeel like I had feared. It thickened a bit as it cooled so I frosted the cake while it was still a bit warm.

One of my favorite things about ganache is you just pour it over and it hardens to a shiny, beautiful finish. That didn’t really happen here, as it cooled it lost it’s sheen but if it ends up tasting good then that works for me.

I sprinkled some crystal-flaked salt on top and threw it on my cake stand. I’ll let you know later what the verdict was. 🙂

*adapted from the King Arthur buttermilk ganache recipe:

3 ounces (by weight) buttermilk (I used about 1/2 c)
7 ounces (by weight) semisweet or bittersweet chocolate, chopped
**since I didn’t have chocolate I used 21 tbsp unsweetened cocoa powder, 7 tbsp shortening and 1/3 c of sugar
1/2 tablespoon butter, cut into 1/8″ pieces and chilled

INSTRUCTIONS:

Ganache is traditionally made with cream, but this works and has an interesting tang to it.

Heat the buttermilk until it just starts to boil, stirring occasionally, then add the chocolate and stir until fully melted.

Add the butter pieces and stir slowly.

Strain through a fine sieve and allow to cool. (The buttermilk will curdle a bit, this removes the lumps.)

^Mine didn’t seem curdly or lumpy so I didn’t strain. Plus, I didn’t feel like it. ^

**The verdict:

I was so pleasantly surprised to find that this cake turned out amazing. I was impressed with how yummy a flour-free dessert could be. The flakey salt on top was a MUST. A tiny piece each was plenty, it was so rich and chocolately. All the kids loved it too. This is a keeper, especially for gluten-free guests. I won’t use the shortening/cocoa powder thing next time, but in a pinch it works very, very well.

Baked Sunday Mornings: Chocolate Malted Madeleines

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When my last baby was first born my husband got a job as the executive chef for a French restaurant. I helped him choose desserts for the initial menu even though, to be perfectly honest French baking intimidates me. (stop staring at me, Bouchon Bakery coobook!)

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I always intended to buy a madeleine pan and give them a shot– I love their soft, spongey texture and delicate seashell scallops–but until this week I never got around to picking one up.

I found a mini madeleine pan at the Home Goods store near my house. I love malt and was really excited about this recipe.

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I started baking these while my boys had friends over for a play date. I figured I would make them a batch of regular basic chocolate chunk cookies while they played. The madeleine batter needs to rest for an hour so that time seemed like the perfect opportunity to whip up some kid-friendly treats.

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I completely discounted the fact that I normally use my weekly baking time as sort of a tasty meditation and having a houseful of kids underfoot in a thunderstorm is maybe not the most relaxing of environments.

But regardless, I was able to shove cookies into the hands of all the littles so I could check on my madeleine batter and get them in the oven. Since I had never made them before I definitely overfilled the pan on the first batch.

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They looked more like chocolate pillows than delicate seaside collectibles so I scaled wayyy back on the batter for the second batch. But the texture was right so I was still excited about them, and guess who doesn’t care about the shape of a cookie? Kids. They didn’t even glance at them before shoving them in their mouths.

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I got the batter amount right the second time and they came out of the oven looking cute and delicate.

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They looked even better when I dusted them with cocoa and malt powder. Despite the chaos going on at my house while I baked this week, I was really happy with the way these turned out.

And now that I have a pan I can try out some classic madeleines. My boys will be decidedly less excited about those since they are on a weird lemon-hating kick right now, but that’s ok. I’m happy to eat them up test them out.

After baking these I did some internet roaming and noticed that there is quite a bit of strong opinion about what constitutes the perfect madeleine.

The ‘hump’ is quite important and it seems you achieve this by first chilling the batter and/or the pans. I had remembered reading about chilling the pans in the Bouchon cookbook but I had no idea it was such a big deal. Interesting.

Side note: Had my middle boy been a girl his name would have been Madeleine. 🙂

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Go see how all my fellow bakers’ yummy tiny cakes turned out!

Next up: Mississippi Mud Pie aka Coffee Ice Cream Tart!!!