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.
- 1 cup fresh strawberries, chopped into 1 inch pieces
- 1 TBS honey
- 2 tsp chia seeds
- pinch of celtic sea salt
- ½ cup unsweetened cocoa powder
- 3 eggs, preferably pastured
- ¼ coconut oil, melted
- 6 TBS honey
- 1 TBS rose water
- 2 pinches of sea salt
- ½ cup heavy cream
- ½ - 1 TBS honey
- ½- 1 tsp rose water, to taste
- fresh strawberry slices for garnish
- 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.
- 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 ⅔ 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.
- 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)