At Sweet and Savory
, I am posting flourless recipes throughout the month of February. I have started off with chocolate brownies and chocolate cakes and later will go to some delicious cookies. Since, I am busy creating these goodies, I thought I should share one recipe here, for all Our Krazy Kitchen fans.
I have found that flourless cakes, brownies and cookies seem to taste better than their counterparts with flour. I decided to bake a number of flourless recipes and started with this one and I like it, a lot. It seems to be creamier than flour cakes. The chocolate flavor shines out to its fullest.
Flourless Chocolate Apricot Mini-Cakes
1/2 cup margarine
3/4 cup shredded or chopped bittersweet chocolate
1/2 cup sugar
1/2 cup baking cocoa
6 dried apricots
Preheat oven to 375 degrees.
Line 10 muffin cups.
In microwave or in a double boiler on stove, melt chocolate and margarine. In microwave, check it every 30 seconds, mixing it, each time.
When melted, remove from heat and stir until combined.
In medium bowl, mix cocoa and sugar.
Add eggs and whisk until combined.
Add chocolate mixture and whisk again, until combined.
Fill muffin cups 3/4 the way up.
Cut dried apricots into halves or thirds and place on top of each mini-cake. Push in slightly.
Bake at 375 degrees for 17 minutes.
Cool and serve. I ate the first one warm and it was so good so you may not want to cool them.
What makes this so good is the contrast of the tangy apricot and the sweet chocolate. Also the textures contrast which is a bonus. You could probably make this with any fruit, you like with chocolate. At first, I was going to use frozen peaches but I was afraid there was to much liquid and it would ruin the mini-cakes. Strawberries would be great. I love chocolate covered strawberries.