The Nude Bowl Licker. Fresh from the bath, after an afternoon in the garden.
There were three categories: Chocolate, Gluten Free, and Pies.
I couldn't commit initially so I decided to put together a recipe that was BOTH chocolate and gluten-free. (grain free actually!)
I whipped up my favorite flourless chocolate cake (you can get the recipe HERE), poured it into buttered & papered large muffin tins and then topped with the yummiest cream cheese filling....and then chocolate chips for good measure.
They were really incredible....but I'm sad to say I didn't win. Boo! After much deliberation and strategizing I entered the gluten-free category. Wrong choice:) Apparently there were a billion entries (okay, maybe more like 13) and a raw key lime pie won. I have to admit, it does sound incredible.
Nevertheless, these are well-worth trying.
Cream Cheese Filling
1 package (8 oz.) cream cheese, softened
1/3 C cane sugar
1 egg
1/8 tsp. salt
1 C chocolate chips
1 C peanut butter chips (or just use more chocolate if you want)
In a bowl, beat cream cheese. Add sugar, egg, salt. Mix well. Fold in chips.
Dollop on top of flourless chocolate cake mixture.
Bake at 275F for 40 minutes (maybe a bit less? Look for a toothpick to come out clean. Oh, and with this cake recipe, I little undone is much better than overdone!).
How do you stop the cream cheese mixture from sinking?
ReplyDeleteThey take way longer than this to cook...
ReplyDeleteMy better was quite thick, so the cheese sat easily on top. It was a while ago, but I'm pretty sure mine didn't take more than 40 minutes to cook? Maybe your batter was a bit different?
ReplyDeleteAlso, if you cook this better for a shorter period of time, it's just less cake-y and more fudge-y, which is really good!
ReplyDeletebatter....not better:)
ReplyDelete