Join Miraval's Pastry Chef, Kim Macy, for an Exclusive Hands-On Baking Event
Sunday, December 15
PIRCH Costa Mesa, California
Chef Kim will be sharing two delicious and gluten-free recipes from Miraval's upcoming cookbook, Sweet & Savory Cooking—Molten Chocolate Cake (recipe below) and Chocolate Peanut Butter Meringues. Kim will teach participants how to bake with fewer calories and less fat without sacrificing the rich flavors and textures of favorite desserts.
Please note that this event will be an intimate gathering, limited to 12 attendees and is $30 per person. To RSVP, please call PIRCH Designer of Inspired Moments, Kristen Schmitt, at (949) 429-0805 or reach out via email to firstname.lastname@example.org.
Rich Gluten-Free Molten Chocolate Cake
MAKES 10 INDIVIDUAL CAKES
- ¼ c. plus 2 Tbsp. sorghum flour
- 1 Tbsp. tapioca flour
- 1 Tbsp. potato starch
- ¼ tsp. xanthan gum
- 1 ½ c. powdered sugar
- 8 Tbsp. butter or Smart Balance
- 8 oz. 64 percent dark chocolate
- 1 banana
- 3 eggs
- 3 yolks
- 1 tsp. vanilla extract
- 2 Tbsp. Grand Marnier
HEAT the oven to 425°F. Spray 10 four-ounce ramekins with nonstick baking spray.
IN a medium bowl, whisk together the sorghum flour, tapioca flour, potato starch, xanthan gum, and powdered sugar. Set aside. Melt the butter and chocolate together in a microwave or in a double boiler.
IN a separate bowl, mash the banana until almost smooth. Add the eggs, egg yolks, vanilla, and Grand Marnier and incorporate into the chocolate-butter mixture. Add the flour mixture and whisk until smooth. Divide the batter between the prepared ramekins and bake for about 15 minutes, until the sides of the cake are set and the center is slightly jiggly. Run a knife around the edge of the ramekins and invert onto serving plates. Serve hot with fresh berries.
Serving Size: 1 cake; Calories: 334; Total Fat: 19 g; Carbs: 37 g; Dietary Fiber: 3 g; Protein: 5 g