Chocolate-Chai Cake Bites

These gluten-free Chocolate-Chai Bites are a thoughtful and delicious addition to your tea menu when a guest has a gluten allergy.

Chocolate-Chai Cake Bites

2015-09-11 21:47:21

Yield: 15 cake bites • Preparation: 20 minutes • Bake: 11 to 12 minutes • Cool: 20 minutes

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Ingredients

1. ½ cup sugar
2. ¼ cup natural unsweetened cocoa powder
3. 1 tablespoon finely ground white cornmeal
4. 1 teaspoon ground ginger
5. ½ teaspoon ground Vietnamese cinnamon
6. ½ teaspoon ground cardamom
7. ¼ teaspoon ground cloves
8. ⅛ teaspoon salt
9. 2 large eggs, lightly beaten
10. ¼ cup salted butter, melted
11. 1¼ teaspoons vanilla extract
12. 1 recipe Sweetened Whipped Cream (recipe follows)
13. Garnish: grated chocolate

Instructions

1. Preheat oven to 325°.
2. Spray 15 wells of a 24-well, shallow mini muffin pan* with nonstick cooking spray. Set aside.
3. In a large bowl, combine sugar, cocoa powder, cornmeal, ginger, cinnamon, cardamom, cloves, and salt, whisking well. Set aside.
4. In a medium bowl, combine eggs, melted butter, and vanilla extract, whisking well. Add to cocoa mixture, whisking until incorporated. Fill prepared wells of pan approximately three-quarters full (approximately 1 tablespoon batter per well).
5. Bake until puffed, 11 to 12 minutes. (Surface will look slightly dry but will still be moist in center.) Let cool in pan for 5 minutes. Carefully transfer to a wire rack, and let cool completely.
6. Place Sweetened Whipped Cream in a piping bag fitted with an open-star tip (Ateco #848). Pipe cream onto cooled cake bites.
7. Garnish with grated chocolate, if desired.
8. Serve immediately.

Notes

1. *We used a Chicago Metallic mini muffin pan with shallow wells (approximately ¾ inch in depth), which is available at bedbathandbeyond.com
2. .

TeaTime Magazine https://teatimemagazine.com/

From Tea & Sweets, published 2014