Looking for an uber-fancy, decadent dessert? King Arthur Flour has got just the ticket! Adapted from a recipe found in Chocolat by Eric Lanlard, this gluten-free version combines fudgy brownie with a layer of light chocolate soufflé and a crispy cocoa meringue top…absolutely indulgent! To add a little more structure, King Arthur Flour suggests adding 1/2 cup of gluten-free flour; however, if you are looking for more of a pudding-like consistency, it works perfectly well without. Best to rest overnight before serving to allow the gluten-free flour to truly blend in.
Makes 20 servings
Recipe and photo provided by King Arthur Flour
Exclusively from the King Arthur Flour Baking Sheet Subscription
1 cup (2 sticks, 8 ounces) unsalted butter
2 cups (12 ounces) semisweet chocolate, coarsely chopped
1 1/2 cups (11 1/4 ounces) firmly packed light brown sugar
6 eggs, separated
1/2 cup (2 3/4 ounces) Gluten-Free Multi-Purpose Flour
4 egg whites
1 cup plus 2 tablespoons (7 7/8 ounces) superfine sugar
2 teaspoons vanilla extract
1 teaspoon cornstarch
2/3 cup (2 ounces) unsweetened cocoa powder
Preheat the oven to 350°F. Grease an 8 1/2-inch springform cake pan and line with parchment paper, making sure the paper is at least 2 inches about the rim of the pan.
To make the brownies:
1. In a medium-sized microwave-safe bowl, or in a saucepan, set over low heat, melt the butter and chocolate. Add in the sugar and stir until completely dissolved. Remove from the heat and add pour in to a mixing bowl. Stir in the egg yolks and the flour and mix until fully combined.
2. In a separate clean, dry bowl, whisk the egg whites to soft peaks. Fold about 1/4 of the egg whites into the chocolate mixture, then fold in the remaining whites using a rubber spatula. Spoon the batter into the prepared pan and bake in the oven for 40 minutes.
To make the meringue:
1. In a large, clean, dry bowl, whisk the egg whites to stiff peaks, adding the sugar a little at a time, then add the vanilla.
2. Sift together the cornstarch and cocoa powder, then fold into the meringue until the mixture is even and glossy.
1. Remove the chocolate brownie from the oven and cover the top with the meringue. Return to the oven for another 25 minutes, or until the meringue puffs up and a crust forms on the top but the center is still soft.
2. Remove from the oven and use a knife to separate the brownies’ edges from the side of the pan. Let cool in the pan for 10 minutes before removing the sides of the springform pan. The center will collapse slightly. Refrigerate overnight before serving.
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Bake up a variety of hearts. Filled and fancy, or plain and simple, they will all be beautifully sweet.
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Wrap up something special for all your sweethearts with these pretty and elegant greaseproof papers.
These bakeable paper heart pans are perfect for your decadent chocolate dessert.
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