Makes 8 servings.
This is an adaptation of a previous flan recipe, which I made with margarine. Here I use EARTH BALANCE, and I bake it in individual ramekins rather than in one dish.
It is pareve and gluten free. I like it warm, room temperature or straight from the refrigerator. You can top it with raspberries.
INGREDIENTS:
8 tablespoons EARTH BALANCE plus 1 tablespoon for greasing the ramekins.
¼ cup imported unsweetened cocoa powder, plus some for dusting
6 large eggs, at room temperature
1¼ cups light brown sugar
1 cup blanched almond flour
PREPARATION:
Preheat the oven to 325F.
Grease 8 - ¾ cup ramekins.
Place Earth Balance and cocoa in a double boiler and stir until melted and smooth.
Place the eggs in a bowl of an electric mixer. Using the balloon whisk attachment, beat the eggs, at medium speed, gradually adding the sugar until stiff, about 5 minutes. Using a rubber spatula, fold in the cocoa, then the almond flour until very well combined.
Place the ramekins on a cookie sheet (it is easier to handle) and pour the batter dividing it equally among the ramekins.
Bake for about 20 minutes or until just set.
