Sunday, March 3, 2013

Dense Chocolate Cherry Cakes for #SundaySupper

What's your "taste personality"? Are you a sweet tooth? A salt lick? A sour puss? Or a bitter bite? I was discussing this with my mom yesterday when the topic of snacking came up during our weekly grocery trip. I knew my weakness - give me something sour/salty (i.e. Kosher dill pickles) or sweet/salty (i.e. dark chocolate on saltines) and I'm a happy girl. My mom, though, would much rather have a salty/bitter or salty/sour flavour, and her weakness is definitely richly flavoured dairy like aged cheese. We're not ones to buy out the candy or chip aisle - those flavours are too one-note for us. That said, neither of us is about to pass up a chunk of dark chocolate or a slice of rich cheesecake!

Dense Chocolate Cherry CakeThat's why I was so happy with these miniature bites of flourless chocolate indulgence that were inspired by Chocolate Covered Katie's infamous blondies and Barefoot Baker's cocoa version of them. These gluten free, vegan mini cakes are dark, dense and rich - just sweet enough, with a touch of fruity elegance from my homemade cherry jam. I chose to make the flavour more "complex" than "sugary" by combining xylitol, stevia, glycerin and brown sugar in with the flavourful coconut oil, nutty quinoa and hearty, creamy adzuki beans. These are really rich, so a tiny piece satisfies!

The #SundaySupper Group has some super fantastic recipes for this week! Tons of savory cheese dishes, wonderful cakes and amazing cheesecakes!

Cheese...

...Cakes...

...& Cheesecakes

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. This week we will be sharing our love of Cheese, Cakes AND Cheesecakes! Our weekly chat starts at 7:00 pm EST - just follow the #SundaySupper hash tag and remember to include it in your tweets to join in the chat. Don't forget to check out our #SundaySupper Pinterest board for more fabulous recipes and food photos too!

Dense Chocolate Cherry Cakes
Makes two 4” cakes, serves 8
125g dried adzuki beans, soaked overnight, cooked and cooled (about 250g cooked)
50g black quinoa, well cooked and cooled
2 tbsp cherry jam (ahem, homemade), or your favourite berry jam
1 tbsp virgin coconut oil
1/2 cup quinoa flakes
3 tbsp cocoa powder
2 tbsp tapioca starch
1/2 tbsp agar flakes
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3 tbsp xylitol (or 5 Xylitol+ packets)
1 tbsp vegetable glycerin
2 tbsp brown sugar
1 dropper (about 1 mL) liquid stevia
  1. Preheat oven to 350F, grease and line two 4" springform pans.
  2. Combine all the ingredients in a food processor and puree smooth.
  3. Spread into the pans and place on a baking sheet.
  4. Bake for 30 minutes. Cool 30 minutes in the pans before unmoulding.
Amount Per Serving
Calories: 155.6
Total Fat: 3.0 g
Cholesterol: 0.0 mg
Sodium: 5.0 mg
Total Carbs: 29.9 g
Dietary Fiber: 4.7 g
Protein: 5.3 g