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Chocolate Cricket Decadence Cake

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This flourless chocolate cake is ridiculously easy to put together and has a rich flavor, which matches well with the nuttiness of the cricket powder. I use a dark chocolate (64%) but you can use any dark chocolate you prefer, as long as it is good chocolate! The pear ginger compote is a spicy accompaniment. Make sure to use a firm pear for the compote that won’t break down in cooking (I like red D’anjou for the color and flavor!)
  • For Brownies
  • Dark chocolate – 7 ounces
  • Butter – 1 stick
  • Cornstarch – ½ cup
  • Cricket flour – ¼ cup
  • Sugar – ½ cup + 1 tsp
  • Salt – ½ tsp
  • Eggs – 4 room temperature
  • Pear brandy – 1 Tbsp (optional)
  • For Pear Compote
  • Sugar – ½ cup
  • Water – ½ cup
  • Ground ginger – ½ tsp
  • Kosher salt – pinch
  • Vanilla – ¼ tsp
  • Pears – 2 cups diced (about 3 pears)

For Brownies

  1. Preheat oven to 350 degrees
  2. Spray an 8” square brownie pan or pie plate with pan spray
  3. Whisk together dry ingredients and set aside
  4. Place a metal bowl on top of a saucepan of simmering water. Melt together butter and
    chocolate, stirring occasionally to make sure both are combined
  5. When chocolate and butter are completely melted and mixed, pour into bowl with dry
    ingredients. Whisk to combine.
  6. Add the eggs and optional brandy and whisk until combined
  7. Pour into prepared pan and bake 20 minutes or until center is *just* set Do not overbake! You want the result to be fudgy.
  8. Let cool in the pan – Slice and serve with a spoonful of the pear compote.

For Pear Compote

  1. Combine sugar, water, ginger, salt and vanilla in saute pan.
  2. Cook over medium heat until the syrup is reduced and thickened slightly
  3. Add pears and cook until just cooked through when pierced with a fork or toothpick
  4. Allow pears to cool in syrup
  • Serving Size: 1 Small Brownie (52g)
  • Calories: 180
  • Carbohydrates: 27g
  • Protein: 3g

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