Chocolate and Roses Truffle Cakes
With only one tablespoon of flour in this recipe you can ALMOST say it's gluten free. But it is 100% fudgey and delicious. It's important to let them cool so that the subtle flavor of the roses will come through.
Ingredients
- 5 tbs unsalted butter, plus more for muffin tin
- 1 tbsp all-purpose flour
- 14 oz semisweet chocolate, chopped
- 2 tbsp sugar
- 2 large eggs
- 1 1/2 tsp rose water
- 1/4 tsp salt
- 1 tbsp pink peppercorns, crushed
Instructions
- Preheat oven to 375 degrees. Generously butter a standard 6-cup muffin tin. Dust with flour, tapping out excess, set aside.
- Put chocolate, butter, and 1 tbsp sugar in a medium heat-proof bowl set over a pan of simmering water; whisk occasionally until smooth. Remove from heat, and let stand until cool and thickened 3 to 5 minutes. Process eggs and remaining tablespoon sugar in a food processor until pale and doubled in volume, about 2 minutes. Sift flour and salt into egg mixture; pulse to combine. Add chocolate mixture 1/4 cup at a time; pulse each addition until combined, about 10 times. (batter will be thick). Add rose water and pulse again until incorporated.
- Spoon mixture into the prepared muffin tin, filling cups three-quarters full; swirl tops with back of spoon to smooth. Bake until tops are spring to the touch 18-20 minutes. Immediately turn out onto wire racks, re-invert, and let cool. Grind peppercorns, if using, with a mortar and pestle or with the back of a spoon. Sprinkle peppercorns on cakes. Serve at room temperature--they will get pleasingly chewy when they cool and the rose flavor will come through.