Chocolate Rice Flour Mini Cakes Recipe
Chocolate Rice Flour Mini Cakes Recipe – Indulge in these rich, gluten-free chocolate mini cakes made with rice flour and topped with a smooth chocolate ganache. Perfect for dessert lovers, this easy recipe delivers a moist, decadent treat with a hint of rum for extra flavor. Try this simple homemade chocolate cake today!
Chocolate Rice Flour Mini Cakes Recipe, a delightful treat with a soft, moist texture and rich chocolate flavor. Made with rice flour, these cakes are naturally gluten-free, ensuring a light and tender bite. The combination of dark chocolate, cocoa, and a touch of rum enhances the depth of flavor, while the smooth chocolate ganache topping adds a luscious finish. Perfect for chocolate lovers, these mini cakes are great for any occasion—whether as a dessert, tea-time snack, or a special treat. Enjoy the perfect balance of decadence and simplicity in every bite!
Ingredients
- 30g dark chocolate
- 200g milk
- 60g heavy cream
- 100g sugar (divided)
- 55g rice flour
- 8g cocoa powder
- 1 whole egg
- 15g rum
- 70g dark chocolate
- 40g heavy cream
Nutritional Information
- Calories: 320
- Protein: 4g
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Sugar: 22g
- Cholesterol: 40mg
- Sodium: 30mg
Directions
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Chop 100g dark chocolate into small pieces. Divide it into two portions: 30g in one bowl and 70g in another.
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In a saucepan, heat 200g milk, 60g heavy cream, and 60g sugar to 60°C. Add 30g dark chocolate and stir until melted. Mix in the remaining 40g sugar, 55g rice flour, 8g cocoa powder, 1 egg, and 15g rum until smooth. Grease small cake molds with oil and pour in the batter. Bake in a microwave oven at 230°C for 20 minutes.
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Melt 70g dark chocolate in a bowl. Stir in 40g heavy cream until smooth. Pour the ganache over the baked cakes and let it set before serving.
