Full Recipe
Author
Chef Rick Bayless | 2025-08-19
Description
"Until a friend introduced me to a mesquite bean flour-producing community development project among the Tohono O'odham of southern Arizona/northern Sonora, I'd never tasted its nutty, brown sugar-like deliciousness. The stuff is life-changing. And a perfect match with chocolate, which is why we quickly developed this richly chocolatey, super-moist recipe at our restaurant. It's best baked as small cakes (as described here), either in muffin tins or muffin-size silicone molds–the latter being easiest to work with. I like to serve them with unsweetened whipped cream (beat in a tablespoon or two of sour cream or creme fraiche if you have it) and a drizzling of bittersweet chocolate sauce.
Yes, these little cakes are gluten-free."
