The rain has been falling steadily and endlessly for weeks in Seattle.
Nothing out of the ordinary for this region, many would say.
For me, however, with only last winter to compare it to, it’s been a new experience. Rain pounding on rooftops and turning roads into ponds of dull and muddy water. Gray and white clouds covering the sky continuously, allowing only a few stray rays of sun to appear lightly and briefly. Deep-green moss growing happily everywhere.
Rain also sets the perfect mood for me to bake, no matter how humid or soggy the days become. It suits me and inspires me.
Coupled with this inspiration, I also enjoy capturing the light available in each season as it changes. Photographing the changing light of each season is a process of continuous learning.
Although I don’t pursue gluten-free cooking or baking, I embrace it, and certain flours available among the gluten free family are favorites of mine. Sometimes overlooked is Millet flour.
It lends a delicate, pure, fine, airy, dusty and cake-like consistency to bake. I have previously shared a post with a lime custard prepared with millet flour.
Today, I’m sharing yet another recipe with this base.
There’s a notion that gluten-free foods require you to compromise on taste; these two recipes clearly prove otherwise.
Tahini butter is just as important as the millet flour in this recipe. With melted chocolate, it adds a gooey texture to it. Baking the batter in one of your best-loved verrines, little souffle ramekins, or vintage transfer-wares makes the end result very pleasing to the eyes.
Pour the millet batter half-way in each cup and bake at high temperature, until achieving the cake-like texture, while keeping an eye on not losing the gooey texture in the center. As you spoon it, you discover both textures: cake-like exterior and the runny, gooey interior of this petit cake.
For this post, I alternated eating and shooting pictures – pacing myself – making sure I got enough pictures before getting through it all, lest I only have empty cups to share with you.
Would love to hear about your own experience with gluten-free flours.
Be back soon.
- 2 extra large eggs
- 75 g dark chocolate (70 % cocoa contents)
- 2 heaped tablespoons tahini nut butter (40 g)
- ¼ cup light Muscovado sugar (30 g) (I used fine sugar instead)
- 1 tablespoon millet flour
- 3 small pieces of milk chocolate
- Pinch of sea salt
- Preheat the oven to 450F and butter 3 tea cups (of course, you can use other ramekins and dishes you prefer); set aside.
- Place the chocolate and nut butter in a bowl and place it over a pot of simmering water. Cook until melted.
- In the bowl of a stand mixer, combine the eggs with the sugar and a pinch of salt. Beat until pale and light in color, and the volume of the batter has doubled.
- Fold in gently the millet flour and then chocolate. Divide the batter between the cups (keep ⅓ of the batter). Add pieces of dark, milk or white chocolate and cover with the rest of the batter. Bake for 10 to 12 minutes. The less time you bake the cakes the more gooey the center will be.
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