Chewy, chocolaty deliciousness!
What gives these cakes its truly amazing texture is the omission of any wheat flour. If you substitute regular pastry or baking flour, the results will not be as good as using the gluten-free flour. I recommend using a gluten-free all-purpose that does not have garbanzo flour included, such as Gluten Free Pantry’s All Purpose Flour, which contains white rice flour, potato starch, tapioca starch, guar gum and salt (see photo below).
¾ cup Gluten-Free All Purpose Flour*
1/3 cup Cocoa powder, unsweetened
3/4 teaspoon Baking powder
¼ teaspoon Sea salt
1 cup Sugar
1/4 cup Bittersweet chocolate chips
2 tablespoon Cottage cheese, lowfat, pureed
2 teaspoons Pure vanilla extract
¼ cup Apple sauce
12 each Semi-sweet chocolate pieces
Preheat oven to 350 degrees.
In medium bowl, combine flour, cocoa powder, baking powder, salt and sugar.
In a double boiler melt bittersweet chocolate.
In separate bowl, mix pureed cottage cheese, vanilla, apple sauce and melted chocolate. Mix the wet ingredients into the dry.
Place mix in bottoms of a lightly greased, square muffin pan. Push a semi sweet chocolate piece into center of each mini cake.
Bake for about 15-20 minutes. Cool a few minutes on cooling racks before serving.
YIELD: 1 Dozen cakes