Mini Flourless Chocolate Tortes (gluten free

• Vegetarian
• Gluten free

• Produce

  • 1 Raspberries

• Refrigerated

  • 4 Eggs

• Baking & Spices

  • 3 tbsp Arrowroot powder
  • 1/4 tsp Kosher salt
  • 1 pinch Salt
  • 12 oz Semi-sweet chocolate
  • 4 oz Semi-sweet or bittersweet chocolate

• Dairy

  • 6 tbsp Butter, unsalted
  • 1/4 cup Milk

Found on bakerbettie.com

Description

Ingredients

• 12 oz semi sweet chocolate
• 6 tbsp unsalted butter
• 1/4 tsp kosher salt
• 3 tbsp arrowroot powder (or cornstarch)
• 4 eggs
• raspberries (optional)
• 4 ounces semi-sweet or bittersweet chocolate
• 1/4 cup milk (I used almond milk because that is what I had)
• pinch of salt

Directions

• Preheat oven to 325.
• Grease a mini muffin pan and set aside.
• In a medium glass bowl melt chocolate and butter over a double boiler stirring frequently until smooth. Set aside to cool slightly.
• Crack eggs into the bowl of a stand mixer and beat on high until pale yellow and frothy. About 3-4 minutes.
• Stir in the salt and arrowroot powder into the melted chocolate until well combined.
• Pour 1/3 of the egg mixture into the chocolate and stir gently until combined. Continue 2 more times until all of the egg is combined.
• Fill the muffin tins half full with the chocolate mixture.
• Bake at 325 for 7-10 minutes. Mine were perfect at 9 minutes.
• Allow to cool and top with ganache and a raspberry.
• Melt chocolate in a glass bowl over a double boiler.
• Stir in milk and a pinch of salt.
• Set aside to cool slightly.