Sunday, June 13, 2010

Bite into Bliss

How do I say this without sounding cocky? I think I've concocted one of the most amazing, gluten-free baked good in the history of gluten-free baked goods. Obnoxious? Full of myself? Ya, ya, I've heard it before and besides, I've been called worse.

Gluten-free baked goods are often dry and crumbly, but not these moist, tender lovelies. Mexican chocolate, browned butter, cinnamon, sugar. Have I got your attention yet? Make them for yourself and then tell me they aren't pretty damn fab and worthy of such bragging.

Mexican Chocolate and Browned Butter Bliss Cakes
2 cups brown rice flour
1/3 cup tapioca starch
2/3 cup potato starch
1 teaspoon xanthan gum
1 tablespoon gluten-free baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon nutmeg
8 grated tablespoons of Abuelita Mexican Chocolate
1 cup sugar
1 stick butter, softened
2 eggs
1 cup whole milk

Preheat the oven to 350 degrees. Combine all the dry ingredients, except for the grated Mexican Chocolate and set aside. Cream the butter and sugar and add the eggs one at a time. Add the dry ingredient mixture a third at a time, adding one third of the milk between each addition until all ingredients are just barely incorporated. Mix in the Abuelita by hand until well incorporated.

Spoon the batter into muffin pans and bake for 20 minutes. I use silicone muffin pans, so I don't need to butter the pans, but buttering metal pans would likely be necessary and you may need to adjust the baking time with metal pans. Cakes are done when an inserted toothpick comes out clean.

Here's where it really gets interesting....

While the cakes are baking, mix 1 cup of sugar with 1 tablespoon of cinnamon in a small bowl and set aside. Melt 1 stick of butter over medium heat until it starts to turn golden brown. Be careful because the point in which it's lovely, fragrant and has a slightly nutty, rich flavor and is just starting to brown and the point in which it starts to burn is mere seconds apart, so don't walk away from the stove! Set your browned butter aside.

Once the cakes are baked and cool enough to release from the pan and handle, dip them in the melted, browned butter and then roll them in the cinnamon sugar mixture. Eat them while they're still warm and then die and go to heaven. Yes, they are that good. Makes 16 blissful bundles of fabulousness.

Afterthoughts: These really are best served warm, so dip them in the butter and roll in the cinnamon sugar mixture just before serving. If you're not serving them straight from the oven, wrap the naked cakes in foil and reheat them in the oven for a few minutes. Make the browned butter as needed and dip the warm cakes in the cinnamon sugar mixture right before serving.