Mini German Chocolate Cakes For 2, Gluten Free

Name: Mini German Chocolate Cakes For 2, Gluten Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup all purpose gluten free flour see notes; 1 ounce sweet chocolate semi-, chopped; 1/4 cup heavy whipping cream or half and half, heated until almost boiling; 2 tablespoons sour cream at room temperature; 1 large egg yolk; 1/2 teaspoon vanilla extract; 1/3 cup sugar; 1/8 teaspoon baking soda; 1 pinch salt; 3 tablespoons gluten free caramel sauce; 1/4 cup sweetened flaked coconut toasted according to package instructions; 3 tablespoons chopped pecans toasted; 1 cup chocolate frosting your favorite

Servings: persons

1/2 cup all purpose gluten free flour see notes
1 ounce sweet chocolate semi-, chopped
1/4 cup heavy whipping cream or half and half, heated until almost boiling
2 tablespoons sour cream at room temperature
1 large egg yolk
1/2 teaspoon vanilla extract
1/3 cup sugar
1/8 teaspoon baking soda
1 pinch salt
3 tablespoons gluten free caramel sauce
1/4 cup sweetened flaked coconut toasted according to package instructions
3 tablespoons chopped pecans toasted
1 cup chocolate frosting your favorite

1
Preheat oven to 350 F. Grease cans with butter, lightly dust with your favorite all purpose flour blend or sweet rice flour (shaking the excess free) and place a small round of parchment paper at the bottom. Set aside.
2
In a small, heatproof bowl, combine hot cream with chocolate and whisk well until the chocolate is completely melted. Allow chocolate ganache to cool slightly.
3
Combine sour cream, egg yolk, oil and vanilla in a small bowl, mixing well. Add the ganache and whisk well to blend.
4
Whisk together flour blend, sugar, baking soda and salt in a medium sized mixing bowl. Add the liquid ingredients and stir well until just mixed.
5
Evenly divide the batter between the two prepared baking cans, spooning the mixture carefully and smoothing any drips with a spatula. The batter will fill each can about 1/3 of the way. Place cans on a baking sheet and bake for 30-35 minutes, or until a toothpick inserted into the center of each cake comes out clean.
6
Once fully baked, remove the baking sheet and cans from the oven. Place the cans upright on a wire rack to cool for 12-15 minutes. Run a sharp knife along the inside of each can to loosen the cake, then invert. Stand the cakes upright on the wire rack to cool completely, another 10-15 minutes.
7
In a small bowl, combine caramel sauce, toasted coconut and chopped pecans. Mix well. Reserve 2 Tbsp in small bowl.
8
Once the cakes have cooled, cut them in half horizontally, creating two layers. On a serving plate or small cardboard round, place the bottom half of each cake, cut side up. Spread a layer of the caramel coconut mixture across the top of each bottom piece, dividing the mixture evenly between the two cakes. Place the top layer of each cake over the filling, frost with your favorite chocolate frosting. Place 1 Tbsp of the reserved caramel coocnut mixture on top of each cake, creating a decorative frosting border around the top (see above photo), and voila!

666

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup all purpose gluten free flour see notes, 1 ounce sweet chocolate semi-, chopped, 1/4 cup heavy whipping cream or half and half, heated until almost boiling, 2 tablespoons sour cream at room temperature, and more.

Yes, Mini German Chocolate Cakes For 2, Gluten Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!