Gluten Free Oreo Cakesters

glutenfreeonashoestring.com

Jblack

subheading: For the cakes:

6 tablespoons (84 g) unsalted butter, chopped

2 ounces dark chocolate, chopped

1 ½ cups (210 g) all purpose gluten free flour (I used Better Batter)

¾ teaspoon xanthan gum (omit if your blend already contains it)

2 tablespoons (18 g) cornstarch

1 cup (80 g) unsweetened cocoa powder (preferably Hershey’s Special Dark)

1 teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

½ cup (100 g) granulated sugar

½ cup (109 g) packed light brown sugar

1 egg (50 g, weighed out of shell) plus 2 egg whites (50 g) at room temperature, beaten

2 teaspoons pure vanilla extract

1 ¼ cups (10 fluid ounces) milk, at room temperature

subheading: For the Swiss meringue filling:

1 ¼ cups (250 g) granulated sugar

½ cup (4 ounces) water

⅛ teaspoon kosher salt

2 egg whites (50 g) at room temperature

⅛ teaspoon cream of tartar

1 teaspoon pure vanilla extract

12 tablespoons (168 g) unsalted butter, cubed and kept cool (but not cold)

Directions at glutenfreeonashoestring.com

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