Gluten Free Mud Cake Cups With Pear
- 9 pieces small ripe pears pealed with steams attached
- 1 liter ginger beer
- 1 tablespoon crushed cardamon pods
- 60 grams grated ginger
- 4 pieces cinnamon sticks
- 1 tablespoon vanilla bean paste
- 1 piece average lemon cut in half
- 1/2 cup buckwheat flour
- 1/4 cup walnut meal (you can create this in the food processor)
- 1/2 cup sugar
- 1 tablespoon cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 60 grams vegetable shortening
- 1 cup soy milk mixed with 1 tbs white vinegar
- 1/2 cup cocoa powder
- 1 tablespoon vanilla bean paste
- 1 tablespoon instant coffee
- 1/2 tablespoon molasses
- 1/3 cup boiling water
- 60 grams melted dark chocolate
- 1/2 cup thick coconut cream
- 1/2 teaspoon vanilla bean paste
- Pinch sea salt
- 375 grams good quality dark chocolate
- 1 teaspoon lemon essence
- Vegan gold dust
- || LET'S POACH PEAR ||
- Place all ingredients in a large pot and bring to boil on the stove
- Turn down heat to a simmer and cook for 1 to 1 1/2 hours, keep on eye on the pears and gently turn them over once the liquid levels become low
- Once pears are soft remove and let drain. Leave the liquid in the pot
- Turn up heat slight and allow remaining liquid to bubble and become a runny toffee like liquid
- Remove from heat and drain, then coat pears in remaining liquid and let them drain again, set aside
- || LETS BAKE GLUTEN FREE CAKE! ||
- Preheat conventional oven 165u0b0C/329F
- Grease a small muffin tin with 9-12 holes
- Melt shortening in small pot on stove, then take off heat
- In a blender add shortening + coffee + cocoa + molasses + vanilla + milk/vinegar mix, blend together on low until completely combined and smooth
- In bowl of stand mixer with a paddle attachment, sieve flour + sugar + baking powder + salt + cinnamon and stir until evenly mixed
- Add liquid from blender to this bowl and mix on very low speed till combined
- Slowly trickle in boiling water along the side of the bowl while still mixing on very low speed
- Once water is mixed, scrape down the sides, mix again on low for a few seconds
- Pour into muffin cups filling only half way, bake 20 -25 mins, check with a toothpick through centre, if it comes out almost clean it's ready but be careful not to over bake, even if you slightly under bake it's better for gluten-free baking
- Cool in tin for 20 minutes, then flip on cake rake and let completely cool
- || LET'S MAKE CHOCOLATE SAUCE! ||
- Melt chocolate (don't heat above 32C/89F)
- Pour coconut cream into a bowl and then pour chocolate and vanilla into cream and stir until combined, add salt to taste and set aside
- || LET'S MAKE CHOCOLATE CUPS! || (Optional)
- To make cups, use a chocolate ball mould 30x18cm, and a small circle mould for the base approx 4.5cm wide - large button moulds are great for this
- Temper chocolate and pour into 9 moulds, saving a small amount of chocolate for later and let set
- Once it's set remove from mould by gently tapping on bench, they should fall out of the mould, if the edges of the chocolate are rigid, heat a fry pan and gently push a edges of the cup onto the heated surface and instantly remove. This should flatten the surface.
- Melt a tiny bit of chocolate and glue the half balls to the buttons to create a cup
- Mix a tiny amount of gold dust with a tiny amount of lemon essence to make a paint
- Brush cups with paint and set a side
- || HOW TO ASSEMBLE YOUR CUPS ||
- Trim the lids off the top of the cakes and set aside, cut them in one clean piece and keep
- Carve a small amount of cake out of the middle of the bottom pieces to create a well
- Pour a small amount of sauce into the bottom of the cups
- Press cake into cups to make sure they fit and trim if needed
- Pour sauce into the well and then cover with the lids and very gently push down into cups as far as they will go
- Place a pear on top of each cup and serve
attached, ginger beer, cardamon pods, ginger, cinnamon sticks, vanilla bean paste, average, buckwheat flour, walnut meal, sugar, cinnamon, baking powder, salt, vegetable shortening, soy milk, cocoa powder, vanilla bean paste, coffee, molasses, boiling water, chocolate, coconut cream, vanilla bean paste, salt, chocolate, lemon essence, gold dust
Taken from food52.com/recipes/78501-gluten-free-mud-cake-cups-with-pear (may not work)