These mini-cakes are dense and similar in texture to a brownie. I use almond flour which I make myself as a substitute for ap flour. One of my husband’s close friends is allergic to gluten, so I always make this when she visits.
The cakes are ideal for chocolate addicts. The small sized bites make your guests feel less guilty, but will also have everyone coming back for seconds.
1. Info for Gluten Free Chocolate Almond Bites with Butterscotch Frosting
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 12
- Calories: unavailable
2. Ingredients for Gluten Free Chocolate Almond Bites with Butterscotch Frosting
- 2 sticks unsalted butter, at room temperature, + extra for the mold
- 1/2 cup sugar
- 4 eggs
- 5 oz dark bittersweet chocolate, chopped
- 1 cup almond flour
- 1 pinch salt
- 1/2 cup butterscotch chips
- 1/2 cup powdered sugar
- 2 Tbs butter, room temperature
- 1 tsp Imitation brandy extract
- 3 Tbs heavy whipping cream, cold
- 1 pinch salt
- 1 Tbs red colored decoration sugar
- Preheat the oven to 400°F.
- Separate eggs yolks from white. In a bowl, whisk yolks and 1/4 cup of sugar with an electric mixer until the color becomes a pale yellow. Add the egg whites and beat for another 3 minutes.
- Cream the butter with the rest of the sugar.
- Place the chocolate in a separate bowl and heat for 30 seconds in the microwave. Beware! Don’t burn it… Add the butter to the melted chocolate.
- Pour the egg mixture into the bowl with the chocolate. Mix the resulting chocolate mixture with the almond flour and salt.
- Apply a thin layer of butter to 12 of the slots in a min-muffin pan. Pour the cake batter in each cavity.
- Bake at 375°F for 25 minutes. Remove from the oven and leave the mini muffin pan aside for about 15 minutes. Unmold each cake. Let them cool down.
- While the mini-cakes cool down completely, melt the butterscotch chips and put it in a mixing bowl. Add the powdered sugar, the butter, the brandy extract and the salt to the bowl. Use a single whisk electrical blender, you’ll get a more even texture. Add the cream and beat for another 2 minutes until the texture is smooth and creamy.
- Frost each petit four with the butterscotch icing then top with a little red colored sugar.
- Serve with a nice hot tea.
- Bon appétit!