I have a HUGE sweet tooth and a love for baking. This makes for a very lethal combination. I try to only bake when I have company so I don’t devour it all myself (believe me, I’ll do it)! We had dinner guests a few weeks ago and I made this dessert.
Baking is a little tricky at my house because I am married to a gluten-intolerant fellow, but I found this delicious and flourless recipe by Anna Olson. I took her advice and served the puddings with a vanilla cranberry compote.
The puddings (which were actually more like individual-sized cakes) were really moist which is usually the downfall of gluten-free recipes. The five-spice added a really unique flavour as well. This is what Anna says about it:
Chinese 5-spice powder is a blend of star anise, cloves, cinnamon, Sichuan pepper and fennel seed that matches very well with chocolate.
I also dusted each cake with icing sugar before serving.
The result: delizioso!