Substitute 1 tablespoon instant espresso powder dissolved in 1 tablespoon water for the rum.These upside-down cupcakes have a center of molten chocolate, and they’re popular the world over. They’re an elegant way to end a holiday dinner, or they’re delicious enough to make any dinner into a holiday.
Yield: 6 servings
Active time: 20 minutes
Start to finish: 40 minutes
5 ounces high-quality bittersweet chocolate, chopped, divided
2 tablespoons heavy cream
1 tablespoon rum or fruit-flavored liqueur
3 tablespoons brown rice flour
2 tablespoons cornstarch
1/2 teaspoon xanthan gum
1/4 teaspoon salt
5 tablespoons unsalted butter, sliced
2 large eggs
1 large egg yolk
1/4 cup granulated sugar
Sweetened whipped cream or ice cream for serving (optional)
1. Melt 2 ounces of chocolate, cream, and rum in a small microwave-safe dish. Stir well and refrigerate to harden. Form the chocolate into 6 balls and refrigerate until ready to use.
2. Preheat the oven to 350°F. Grease six cups of a standard muffin pan.
3. Combine rice flour, cornstarch, xanthan gum, and salt in a mixing bowl. Whisk well.
4. Melt remaining chocolate with butter and allow to cool. Place the eggs, egg yolk, and sugar in a medium mixing bowl. Beat with an electric mixer at medium and then high speed until very thick and triple in volume. Fold cooled chocolate into eggs, then fold in rice flour mixture.
5. Divide batter among the muffin tins and push a chocolate ball into the center of each tin. Bake tortes for 10 to 12 minutes, or until sides are set. Remove the pan from the oven and invert onto a baking sheet. Serve immediately, with whipped cream or ice cream, if using.
Note: The tortes can be prepared up to 2 hours before baking them. However, they must bake just prior to serving.
Variation
Substitute 1 tablespoon instant espresso powder dissolved in 1 tablespoon water for the rum.