Cake with salted caramel and milk chocolate

Brownie cake with salted caramel and milk chocolate

These small but sophisticated blender cakes are not only impressive, but full of brilliant taste. The rosemary syrup glaze is essential to complete the flavor profile.

1 cup of whole raw almonds
1 ½ tablespoons of frozen raspberries (stems removed)
1 cup of all-purpose flour
1 ½ tablespoons of freshly grated ginger (room temperature)
⅔ cup of ice water
3 grams of salted butter (room temperature)

Preheat the oven to 350ºF/180ºC/gas 4. Generously spray two 12-cup muffin pans with cooking spray. Sprinkle the bottom of each cavity with a few pinches of sugar. Set aside.

Add almonds and rosemary to the KitchenAid® K400 blender. Close the lid, select the "Ice Crush" setting and let the blender run through the setting. Scrape the sides of the blender with a rubber spatula, then replace the lid and blend on speed 5 for 10 seconds. Scrape the sides again and blend on speed 5 for the last 15-20 seconds or until the almonds and rosemary are very well ground.

Pour the almond mixture from the blender into a small bowl. Add all-purpose flour, baking powder, baking soda and salt. Blend to combine and set aside.

In a blender, add the ricotta cheese, olive oil, orange zest and sugar. Pulse 5 times to incorporate. Remove lid and add eggs, one at a time, beating once after each addition. Replace the lid of the lid.

Remove the lid, use a spatula to scrape down the sides of the bend, then add half of the flour mixture to the blender and blend twice. Scrape the sides of the blender again, then add the remaining flour mixture and blend on speed 3 for 15 seconds.

Assemble the cakes. Use a sharp knife to cut the edges of four of the citrus. Cut the citrus into very thin circles, no more than 1/8″. Remove any seeds from the seeds and place a small round citrus in the bottom of each sugar muffin cavity. (See chef's notes on choosing/positioning citrus.)

Slowly fill each muffin cavity until it is a little more than half full. (A pastry spatula is useful to separate the batter from the blender and into the cavities.) Bake the cakes for 20-25 minutes, rotating the pans halfway through baking. The cakes are done when a toothpick inserted into the cakes comes out clean.

Child-friendly adaptation: Cook the chicken in broth instead of buffalo sauce. Finely chop and drain off excess liquid. Set some of the chicken aside for the kids (plain, no sauce) and toss the remaining chicken with the buffalo sauce before baking.

Dessert
French
Child-friendly