Once in a great while, I see a recipe over at Tasty Kitchen that I need to make immediately. Don’t get me wrong, I see recipes on TK that appeal to me all the time and I file them away in my “Recipe Box” online for future use. But today, when I saw that Pioneer Woman had featured this particular recipe which had been contributed by one of my fellow-members at TK, I knew it would be on our menu tonight. Here is PW’s photo that lured me in:
I know…you are drooling about now too, right?
This is called Mystery Mocha. The “Mystery” is the gooey goodness underneath the crunchy brownie-like surface. The “Mocha” refers to the subtle flavoring of coffee that comes from the cup of java that is poured over the batter before baking. It sounds weird, I know…but the results are nothing short of amazing.
I followed the recipe which Pioneer Woman has step-by-step photo instructions for here, except I substituted my favorite Brown Rice Flour Mix (see proportions below*) for the all-purpose flour, and I added 1/8th tsp Xanthan Gum in with the dry ingredients.
This is what it looked like when it was finished baking.
We scooped Vanilla Ice Cream atop each serving while the cake was still warm.
(Sorry for the inferior photos but the daylight was fading and I was drooling waiting to take a bite!)
Here’s a peek at the gooey goodness beneath the crust.
This would make the perfect Valentine’s Day dessert and is guaranteed to put your sweetie under your spell! Unless, of course, your beloved isn’t into chocolate. Then again, WHO doesn’t like chocolate?!?!?
*Brown Rice Flour Mix: 2 parts Brown Rice Flour, 2/3 part Potato Starch, 1/3 part Tapioca Starch – whisk together and store in a sealed container.