Intensely Chocolate Cake Morsels (flourless)

I recently tried my first cake bite and despite my innate tendency to not enjoy anything that’s too cute to eat, I was instantly enamored with the idea that an entire cake eating experience could be summed up in one luscious bite.  Cuteness aside, those things are pretty damn tasty… almost confoundingly so:   A shocking punch of flavor that I instantly yearned to intensify.

So, that’s what I did.

 

 

I toasted sweetened coconut until golden, nutty and fragrant and set it aside for the morsels to be encrusted.  I then melted brown sugar and butter and poured it over crumbs of mashed cupcakes (fun).  I rolled the cake crumbs into bite sized spherical morsels. Some morsels were shelled in dark chocolate and topped with a smattering of sea salt.  The others were rolled in the aforementioned toasted coconut.

You must be warned: these are not for the chocolate apathetic.  They are a roller coaster ride of intense chocolate flavor.  It hits you like a ton of bricks and then is just as quickly over.  I added some sea salt on top of the ones that were rolled in melted chocolate to cut through the intensity, which made the flavor linger even moments after they were eaten.

 

Intensely Chocolate Cake Morsels (flourless)

  • 12 flourless chocolate cupcakes
  • 1 stick of butter + more (for easy melting chocolate)
  • 1/2 cup brown sugar
  • dark chocolate
  • sweetened coconut flakes

 

Directions:

In a dry, nonstick skillet over medium heat, add coconut.  Stir and toss until golden.  Remove from heat and set aside.

Drop cupcakes into large mixing bowl.  Mash cupcakes until only crumbs.

In a glass bowl, combine butter and brown sugar.  Heat in microwave until melted and lightly bubbling, about one minute.  Stir and pour into cupcake crumbs.

Using your hands, roll spherical morsels about the size of a large marble (Note: the diameter should not exceed one inch, in my opinion because of the intensity of flavor).

Toasted Coconut Covered (Intensely Chocolate Cake Morsels):  Drop rolled cake in toasted coconut and gently press the coconut into the cake so it sticks, creating a shell.  Place onto wax or parchment paper.   Repeat until desired amount of coconut morsels are created; Store morsels in refrigerator to set, until ready to serve.

Chocolate Covered and Lightly Sea Salted (Intensely Chocolate Cake Morsels) – Note: Store pre-rolled cake in freezer for ten+ minutes to keep shape once in melted chocolate. Place dark chocolate into a glass bowl with a pat of butter for every 4 ounces, to ease the melting chocolate. Microwave until melted.  Drop cake spheres into melted chocolate, one by one, then remove once coated and top with sea salt.  Store morsels in refrigerator to set, until ready to serve.

 

 

 

 

 

23 May, 2012

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19 thoughts on “Intensely Chocolate Cake Morsels (flourless)

  1. Now these are cake balls I can get behind…the ones using canned frosting just never appealed to me. But I could eat a whole bunch of yours!

  2. Oh man..these are amazing little one bites of pleasure! I can’t wait to try it out…especially chocolate with salt. My favorite combination!! You’ve been buzzed. :)

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