Pot au Chocolate—Coconut Cakes

Pot au Chocolate—Coconut Cakes

Serves 6 (Makes six individual cakes)



These miniature cakes are a take on the classic pot de crème au chocolate. Serve them piping hot out of the oven, when they’re still gooey, with a small scoop of nondairy ice cream or a dollop of cold whipped cream. To toast the coconut, warm it in a skillet over medium heat until golden.



3/4 cup finely ground gluten-free flour

1 1/2 tsp. baking powder

1/4 tsp. salt

3/4 cup unsweetened dark cocoa

1/4 cup coconut oil, softened (oil should be creamy, not hard, but not completely melted)

1/4 cup evaporated cane juice

1/2 cup honey

1 egg

3 egg whites

2 tsp. vanilla extract

3/4 cup finely chopped bittersweet chocolate

1/2 cup unsweetened coconut

1/4 cup toasted coconut



1. Preheat oven to 350°F.

2. Sift flour, baking powder, salt, and cocoa together into a large bowl and set aside.

3. Combine coconut oil, cane juice, and honey in a medium bowl and beat with a hand-held mixer on medium for 3 to 4 minutes, until creamy and well blended. Add egg and egg whites, one at a time, beating after each addition. Beat in vanilla.

4. Gently fold flour mixture and chopped chocolate into the egg mixture. Fold in coconut. Transfer mixture into six individual 4-ounce ramekins, and arrange ramekins on a baking sheet.

5. Bake cakes on baking sheet for 20 minutes, until slightly puffed. Remove from oven and sprinkle with toasted coconut. Serve hot.



PER SERVING: 429 CAL; 8 G PROT; 23 G TOTAL FAT (17 G SAT FAT); 60 G CARB; 35 MG CHOL; 287 MG SOD; 8 G FIBER; 39 G SUGARS



http://www.betternutrition.com/gluten-free-chocolate-desserts/features/featurearticles/1015