My neighbor’s roses are blooming so big that I had to go over and take a smell. I am always impressed when people have big, beautiful roses. I am an avid gardener, but only have a few rose bushes in my yard. I do, however, love to cook with roses. Cook with roses? Yes, that’s right. I use them in my food. Today’s yummy treat: Flourless Chocolate Rose Mini Cakes.
Honey-sweetened and laced with a slight hint of rose, these decadent little cakes are a delicious dessert for any chocolate lover. Add a little rose-kissed whipped cream and homemade strawberry chia jam and it’s LOVE….. They are sort of a romantic dessert, don’t ya think?
How do I get my desserts to taste like rose? I use a food food grade rose water. It’s amazing. You can use it for foods, for body washes, or for a fragrant rinse for your hair. I have made ice cream, cookies, and lots of desserts with it. It is especially good with chocolate. THIS is the one that I use.
Like I said before. These cakes are very decadent. You don’t need more than one. The best part is that they are completely gluten, grain, and refined sugar free. I had a lot of fun assembling them. Using paper muffin liners makes the job easier. I used a piping bag (like this) to add the whipped cream, but you could just spoon it on. You will end up with some leftover strawberry chia jam, but it’s difficult to make smaller amounts without burning it in the pan. I am sure you can find a use for the leftovers.
PrintFlourless Chocolate Rose Mini Cakes
- Yield: 6 mini cakes 1x
Ingredients
For Strawberry Chia Jam:
- 1 cup fresh strawberries, chopped into 1 inch pieces
- 1 TBS honey
- 2 tsp chia seeds (like these)
- pinch of celtic sea salt (I use this one)
For Chocolate Rose Mini Cakes:
- 1/2 cup unsweetened cocoa powder (like this)
- 3 eggs, preferably pastured
- 1/4 coconut oil (like this), melted
- 6 TBS honey
- 1 TBS rose water (like this)
- 2 pinches of sea salt
For Rose-Kissed Whipped Cream:
- 1/2 cup heavy cream
- 1/2 – 1 TBS honey
- 1/2– 1 tsp rose water (like this), to taste
OPTIONAL:
- fresh strawberry slices for garnish
Instructions
For Strawberry Chia Jam:
- Heat chopped strawberries, honey, and pinch of sea salt in a small pan until they begin the sweat a bit. Add chia seeds, mix well, and simmer softly for 5-6 minutes to reduce the mixture, stirring occasionally. Remove from heat and set aside to cool.
For Flourless Chocolate Rose Mini Cakes:
- Preheat oven to 350′ F and line muffin tin with 6 paper muffin liners.
- Combine all mini cake ingredients in a large bowl and mix until well incorporated and smooth.
- Fill 6 muffin liners 2/3 full with mixture.
- Bake for 16-18 minutes, or until baked all the way through.
- Allow to cool for 10 minutes them remove from muffin pan and cool completely.
For Rose-Kissed Whipped Cream:
- With a hand blender, whip the cream with honey and rose water until fluffy and light. (note: using a COLD bowl will make this job much faster)
Notes
The whipped cream will melt pretty quickly so best to assemble these just before serving. You can make the whipped cream ahead of time and store in fridge until ready to use. You will end up with some leftover strawberry chia jam, but it’s difficult to make smaller amounts without burning it in the pan.
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Laurie Barrie says
I love that you use coconut oil, and I recently saw on pinterest how to use chia in jam instead of pectin. I can’t wait to try that! I have a link up party going on if you are interested in sharing it.
http://www.glutenfreeyummy.com/alive-thrive-thursday/
Miz Helen says
What a lovely presentation for your Chocolate Rose Mini Cakes. Hope you are having a great summer weekend and thank you so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen
★★★★★
Cécile says
Delicious thank you!!!
I made the chocolate cake vegan using flax eggs instead of eggs and it was awesome!!!
Love the jam recipe too!!!
Xxxx
★★★★★
Katja says
Yay! I’m so glad that you liked it. Thanks for the feedback on the flax eggs! 🙂