Chef Taj's Kitchen

Category: Pastry

Vegan Cinnamon Twister

Here is my recipe for delicious vegan cinnamon rolls. This is the ultimate recipe for a sweet, tasty and spongy cinnamon roll – with a little glaze on top.

After practising this recipe, I thought it was time to share it on this site. It is the perfect recipe for the weekend. I have now made this recipe quite a few times, both for family, friends, my neighbour (yes, cosy neighbourhood) and my colleagues at work.

I really hope you love this recipe as much as I do. However, you have to be a little patient with the recipe here. It takes at least 2 hours to prepare (preferably more if you have time for it) and then they have to be baked for 20 minutes in the oven.

You will get the airiest result if you let the cinnamon snails rest overnight (they grow almost twice their size!). But more on that further down.

However, the recipe is not 2 “active hours” in the kitchen. You have to prepare a little – but then there is also a lot of waiting time. But that’s how it is with most good baked goods. Patience is a must.

INGREDIENTS:
Dough:

500 ml Almond milk
50g. fresh yeast
2 tbsp. Cardamom
150g. Sugar
1 tsp. Salt
1 kg. Flour
150g. Vegetable butter

Filling:

200g Vegetable butter
20g. Cinnamon
200g. Sugar
Coconut oil

HERE’S HOW YOU DO IT:

The dough:

Start by mixing milk with yeast so that it is dissolved. Pour it directly into your food processor. (You can also use a regular bowl and a hand mixer, or knead the dough in your hands)

Add cardamom, sugar, salt and 500g. flour. Start by mixing them slowly, then increase the speed. Slowly add the last 500g. flour. Let the dough knead for 4-5 minutes until you have a fully mixed dough that is still sticky but cohesive. (It requires patience for a good result.)

Cut the butter into small cubes. When the dough is sticky and sticky, add the small cubes of butter while kneading the dough at low speed (otherwise knead the butter slowly into the dough with your fingers). The result should be a completely kneaded dough with a shiny surface. Place a tea towel over the bowl and let it rise for 1 hour.

Cinnamon Filling:

The butter must be completely soft, and otherwise warm it in a few seconds. Mix the butter with cinnamon and sugar with a spoon. Then refrigerate while the dough rises, so it is easier to spread later

Sprinkle some flour on a clean and smooth surface on the kitchen counter. Pour the dough onto the table and shape the dough into a large rectangle. Spread the remonce on the dough with a spoon (see pictures below). Turn the dough into 3 layers and cut the dough in parallel lines of 1-1.5 cm in thickness. Twist them all into cinnamon buns and place them on a baking tray lined with baking paper. Cover with a tea towel and let them rest for 1 – 1.5 hours (preferably overnight if you can wait that long).

Baking:

Heat the oven to 180c. You can brush the spinners with a little coconut oil on top for a shiny result. Also, sprinkle with a little sugar.

Bake the cinnamon rolls in the oven for 16-18 minutes until they have a nice golden color and the cinnamon has melted. Let them cool for a few minutes and sprinkle with glaze on top.

How to roll the dough:

Here in the recipe, neither eggs nor conventional milk is used. Only vegan ingredients. I have made a picture below which shows the different steps in the process and how I do them – it is much easier than it looks!

Here you can see the size of the dough. About 62-64 cm. in height (doesn’t have to be exactly that size)

Spread the dough with cinnamon remonce on top. I usually leave 1-2 cm. in every corner to be free from the filling.

Turn the dough towards the centre. Take 1/3 of the dough and turn towards the centre. Take the last part as well and turn it over so that you have 3 layers of dough.

The last picture shows how the dough now looks. The height is the same at around 62-64 cm. But now in 3 layers!

.. And now the fun part begins! After you finish number 4 and have 3 layers of dough, you are ready to roll them. You can easily shape them here like traditional cinnamon snails. But I chose the Swedish cinnamon roll model – which has become extremely popular here too (and nice to look at).

How to shape cinnamon rolls:

Cut parallel lines in the dough about 1 – 1.5 cm in thickness. Hold the left hand on one side of the dough and roll the right hand towards you down on the table. Then you get a beautiful twist like the picture below ↓ Then you pick up the dough in your hands – and hold a finger at each end of your twist. Then start twisting your right hand around the left hand so that you get a “twisted bun” – i.e. a cinnamon roll. You have to remember to keep them a little tight so they don’t become too loose

When all the cinnamon snails have turned into spinners, they are ready to rise for 2 hours or preferably overnight. After rising, it is delicious if they are drizzled with a little coconut oil on top with a brush. And THEN they are ready to be baked for about 20 minutes until they are crispy and golden..

I made these cinnamon rolls below ↓ in the evening and let them rise overnight above.. I can really recommend that – as they almost double in size. Put them on a baking sheet with baking paper, and with a tea towel over the snails. It’s really worth the wait – they become incredibly airy in texture.

Which toppings for vegan cinnamon rolls?

You can easily eat them warm straight out of the oven, mmm. That is, without toppings. But hot chocolate sauce on top is also really delicious. I have previously done it with both dark chocolate and popped quinoa. But hazelnuts or other nuts sprinkled on top are also delicious! Absolutely perfect for the warm autumn months or cold winter days.

Delicious Chocolate Pave with Cocoa Coconut Topping

The cake you are guaranteed to know. That’s how I feel when I pull out all the classic bread pancakes. The chocolate cake, the cinnamon cake, the dream cake… And then this one. “The one you know enough cake”. You know – that chocolate cake with coconut on top. Just with cocoa.

Because that’s exactly what it is. spongy, delicious and juicy chocolate cake is the base. We’re not talking about the dry pan chocolate chip cookies. Here you get full value for an exceptionally good chocolate cake. Trust me! You will almost be happy when you experience how good the base in this cake is. A chocolate cake after my (cake) heart. Topped with a sinful coconut-cocoa topping that lacks nothing. The coffee and cocoa provide the perfect counterpoint to the buttery and sweet coconut topping.

Behind it! Just try baking it… I promise you will be at least as excited as I am about this easy but insanely good pancake.

You will need that

250 g of butter
50g dark chocolate – I use this Callebaut chocolate
210 g wheat flour
55 g cocoa powder – I use this Callebaut 100% cocoa
1.5 tsp. baking soda
0.5 tsp. baking soda
335g sugar – I use cane sugar, but use what you have
2 tbsp. coffee
250 g buttermilk
3 eggs, room temperature

Cocoa-coconut topping

150 g of butter
50 g of coffee
30g of cocoa powder – I use this Callebaut cocoa
200 g icing sugar
150 g coconut flour

Here’s how you do it:
  • Put the butter and chocolate in a bowl and melt it in a water bath. Take it off the heat and leave it until slightly warm – preferably at room temperature.
  • Turn on the oven at 180 degrees over/under heat. Curl a piece of parchment paper, unfold it and place it in your baking pan. Mix all the dry ingredients in a bowl – wheat flour, cocoa, baking powder and baking soda.
  • Stir sugar and coffee into the butter/chocolate mixture. Add buttermilk and stir. Add the eggs and stir. Sift in the dry ingredients and stir until the dough is homogeneous. Put the dough in the baking pan and bake it for about 25 minutes. Keep an eye on it and stick it in – you should be able to stick it in the middle of the cake and only get moist cake crumbs. Then the cake is almost finished baking and is ready for the topping.
  • While the cake is baking, prepare the coconut glaze. Put butter in a pan and let it melt. Add all the remaining ingredients and stir until the glaze is homogeneous and melted. When the cake is very close to being baked, spread the coconut cocoa topping over it. Place the cake back in the oven and bake for a further 5 minutes. Take the cake out and let it cool.
  • If you do not eat all the cake on the first day, the Den Du Ved Nok cake must be stored at room temperature in an airtight container.

Classic Mardi Gras Buns – 2

When I asked my team if I could have their recipe for Mardi Gras buns, they replied “well, I just have that in my head?”. This is often the answer when I want one of my team’s recipes.

The world’s best birthday buns are also a recipe that they just keep in their head. That’s exactly why I’m so glad I remember to get their recipes so they don’t get lost. Back to the homemade Mardi Gras buns… Because they taste absolutely fantastic.

While we were scribbling down the recipe, that real Mardi Gras buns (according to them) are made with a light and buttery Vienna dough because as they said “the bun is not meant to be compact and a meal in itself, but a soft bun that dresses the vanilla cream”. I have to give them the credit. Classic Mardi Gras buns, baked from the Viennese dough and filled with homemade vanilla cream, are fantastic. I plan to bake another portion of Mardi Gras buns in November because my team dreams that I will include both nougat and filling in it too – so we have to try that.

You will need these:

350-400g wheat flour
250g butter (half for the dough, the other half for stuffing inside the dough)
25g of yeast
2 tbsp. sugar
2 tbsp. cold water
2 eggs (+ 1 for brushing)
125 ml of milk
½ teaspoon cardamom

Custard:

3 egg yolks
3 tbsp. sugar
1 tbsp. cornstarch
250 ml milk (I use whole milk)
½ vanilla pod

How to bake grandma’s pastry buns with vanilla cream:
  • The custard is boiled first so that it has time to cool. Split the vanilla pod lengthwise and scrape out the vanilla seeds. Mix the beans with a little sugar to separate the vanilla beans. Stir egg yolks, sugar, cornstarch and vanilla together in a saucepan.
  • Add the milk and the empty vanilla pod. Heat the mixture over medium heat while whisking lightly. When the cream boils, it must be boiled for approx. 1-2 minutes, while still stirring so that the cream does not clump.
  • Put the cream in a bowl, and cover it with cling film directly on top of the cream so that it does not form a film. Leave the cream to cool in the fridge while you make the dough.
  • Put yeast, water and sugar in a bowl and stir them together. Beat in the eggs and stir them together with the yeast. Put the flour and butter in a bowl and crumble them together. Add cardamom. Warm the milk until it is pinky-warm. Mix all the ingredients together and knead the dough until it is smooth and pliable.
  • Dust the table well with flour and pour the dough onto it. Roll out the dough to approx. 30x60cm. Put thin slices of butter on one-third of the dough. Fold the dough so that there are three layers. Tap the dough with the rolling pin and then roll it out to 30x60cm again.
  • Fold the dough once more so that there are three layers. Knock and roll the dough again so that the dough is 30x60cm again. Place a cloth over the dough and let it rise for 1 hour. Now cut the dough into 18 equal squares. Add a tbsp. cream in the centre of each square.
  • Fold each corner together on each square so that the cream is enclosed inside each Mardi Gras bun. Put the buns on a baking tray lined with baking paper. Let the buns rise for 30 minutes. Turn on the oven at 175 degrees fan. Whisk together an egg and brush each Mardi Gras bun.
  • Bake the homemade Mardi Gras buns for 15-20 minutes until they are lightly golden. Let the buns cool and decorate them with chocolate glaze.

Brownie with Oreo Frosting

Brownie with Oreo frosting – a heavy chocolate cake with a fresh cream cheese cream flavoured with Oreos. If you love both brownies and the little black biscuit with vanilla cream, you should definitely try this cake. It would be perfect both for Friday night or the birthday cake table, and it can easily be used as a dessert too.

Recipe for a brownie with Oreo frosting

For this cake with Oreo, I have used my best brownie recipe, which in my opinion is absolutely perfect – it has also gone through countless test bakes over time. And then it is topped with this sour cream cheese cream with the taste of Oreo and a hint of vanilla and salt. If you are extra crazy about the frosting, you can also try using one and a half times all the ingredients here. The cake can easily be prepared well in advance and kept in the fridge until serving.


Rating: 5 out of 5.
Ingredients:
Brownie:

220 g dark chocolate
160 g of butter
5 eggs
300 g of sugar
60 g of cocoa
70 g flour
1 small tbsp. vanilla sugar
2/3 tsp. salt

Oreo Frosting:

200 g cream cheese
100 g of butter
100 g icing sugar
1 tbsp. vanilla
1 pinch of salt
10 Oreo

Moreover:

4-5 oreos for decoration

Prep:
Brownie:
  • Turn on the oven to 175 degrees.
  • Temper chocolate together with butter over a water bath
  • Beat eggs and sugar lightly in a bowl, it should be just beaten for 1.5-2 minutes. Fold the chocolate mass into the egg mass and turn carefully
  • Put the cocoa, flour, vanilla sugar and salt in another bowl and sieve over the chocolate mass. into Gently stir the dough together with a dough scraper
  • Take out a mould (mine measures 24*24 cm) and grease it first with butter. Sprinkle a little sugar around so that the dough releases more easily after baking. Turn the dough out here
  • Bake the cake in the middle of the oven for 20-23 minutes. Poke the cake after 18 minutes, it should be firm, but with a little dough on the stick.
  • Allow the cake to cool completely before applying the frosting.
Oreo Frosting:
  • Beat butter and cream cheese together.
  • Add icing sugar, vanilla and salt and beat again.
  • Crush Oreos. It can be done by hand, or you can put them in a bag and crush them with a rolling pin. Stir the crushed biscuits into the frosting with a spoon or dough scraper.
  • Spread the frosting on the cooled brownie. Come possibly some Oreo halves on top as decoration.
  • Refrigerate the cake until serving.

Dulce Cake with Choco Ganache

Delicious, fresh and spongy orange cake, topped with a wonderful soft chocolate glaze with orange. An easy and super delicious bread pancake that stays deliciously fresh and mushroomy for several days.
I have topped it with a glaze with 55% chocolate, it can also be topped with vanilla buttercream or a plain glaze mixed with icing sugar and cocoa powder. Store the cake in an airtight container or bag at room temperature.


Ingredients

285 g wheat flour
350 g cane sugar (or white sugar)
200 g of butter
200 ml milk, preferably whole milk
3 eggs
2 oranges, – the juice of 1 1/2 + the finely grated peel of both of them
100 grams of Condensed Milk
2 1/2 teaspoons baking powder
2 teaspoons of vanilla sugar
1 pinch of salt

Chocolate glaze

100 g chocolate 55%
100 g icing sugar
50 g of butter
50 ml whipping cream
1/2 orange, the juice thereof (use it

Prep:
  • Melt the butter in a small saucepan and pour the milk & condensed milk into it. Turn off the flame and set it aside. The butter must not have time to “settle”, so make sure all ingredients are measured before you start.
  • Beat eggs and sugar until fluffy.
  • Mix all the dry ingredients and fold half of them into the above mass, – without knocking the air out of the mass. Sieve them through a fine-mesh sieve – this way you avoid lumps.
  • Then fold in the butter and the milk mixture, and finish with the last part of the dry ingredients, – stir well to avoid lumps.
  • Add finely grated orange peel and orange juice and quickly fold it into the mixture.
  • Grease a baking pan of approx. 33×23 cm with butter or spray fat and pour the dough in, – beat if necessary. air holes out.
  • Bake the orange cake for approx. 30 minutes at 180 degrees, conventional oven. Check if with a meat needle so that the dough releases and is thus cooked through.
  • Allow the cake to cool well before topping it with chocolate glaze.
Chocolate Ganache
  • Mix all the ingredients, except orange juice, in a saucepan and heat it over low heat until the chocolate is melted, – whisk it well.
  • When the chocolate glaze is smooth, whisk in the orange juice, and then let the mixture cool slightly so that it thickens a bit.
  • Spread the cooled cake with chocolate glaze and top it if necessary. with a little mica glitter or similar. Store the cake covered at room temperature – so it retains its delicious spongy texture.

RYE BREAD CRUSHED WITH ALMONDS

Rye bread crumbs with almonds and dark chocolate taste great! It is also a super good way to use the remnants of some old, dry rye bread. Half an hour, and then the rye bread is transformed into the most delicious, crispy element for breakfast. Try e.g. to use rye bread crumbs in a breakfast trifle with blackcurrant compote or on top of yoghurt with fresh apples. It can be recommended!

TOASTED IN THE OVEN

At the time of writing, I have just returned from a weekend stay at RAK on South, and before that a few days with my friends. I nipped one rye bread home again and it ended up in this rye bread crunch. So it was not so bad to have breakfast, now that I had run the project empty-fridge before I headed to South.

RUG BREAD CRUNCH FOR BREAKFAST

The other day I came across a picture of a breakfast dish with rye bread sprinkles from skilled Pilates Kitchen. It gave me the idea to make my own version. When I used to live at home, I actually often made it as an alternative to granola and muesli, so I’m SO glad I just came by her blog and was reminded of the crispy sprinkle.

Rye bread crumbs require only very few ingredients, and fortunately only some that many have in their base stock. Next time you have some rye bread that you would like to extend its life on, just try pampering it with a little almond, honey and dark chocolate. It can not disappoint!

Rating: 5 out of 5.
Ingredients

500 g rye bread ((possibly dry))
100 g almonds
1 tablespoon butter
2 tablespoons honey
50g dark chocolate

Instructions
  • Turn the oven to 180 degrees C in the oven.
  • Put the rye bread in a mini chopper and run it until the rye bread is in small pieces.
  • Put the rye bread on a dry pan and toast until it starts to turn a little golden.
  • Chop the almonds roughly.
  • Mix the almonds with the rye bread and toast until they start to get a little color.
  • Pour it into a large bowl and melt butter and honey in the hot pan.
  • Flip butter and honey together with rye bread and almonds until evenly distributed.
  • Put the rye bread crumbs in the oven on a baking sheet lined with baking paper for approx. 15-20 min. Keep an eye on it.
  • When the rye bread crunch is golden and slightly crispy, take it out of the oven and cool on a baking sheet. This makes it more crispy.
  • Roughly chop the dark chocolate and add to the rye bread crumbs when it has cooled fully down. This is important because otherwise, the chocolate will melt.
  • The rye bread crumbs are poured onto an airtight glass and stored at room temperature.

Cinnamon Spinner

Cinnamon spinner is just the most enjoyable project. Both to bake and definitely also to eat. This is my very best recipe for snazzy and greasy spinners. They are easy to make and perfect for afternoon coffee. Hope you can use my cinnamon spinner recipe.

Recipe of the cinnamon spinner

Cinnamon spinner with lots of greasy filling. Okay, these are really the best cinnamon snails in the world, they are at least the best I have ever tasted and made. If you are also completely crazy about cinnamon spinner, I would recommend you to try the recipe here. Then I promise you will not be disappointed. You can also bake yourself a cinnamon snail cake, by putting them in a mould – so they grow together into the most delicious cake.

Here, 2 plates were filled with delicious cinnamon snails, a total of 30 pieces. They can easily be frozen and just reheated a little when they are to be eaten. They are absolutely perfect for afternoon coffee or as part of the breakfast table.

INGREDIENTS

DOUGH:

300 ml of full-fat milk
65 g butter
20 g yeast
1 tsp. salt
1 tsp. crushed cardamom
50 g sugar
550 g wheat flour

Filling:

130 g soft butter
3 tbsp. cinnamon (with top)
100 g brown sugar

Garnishes

150 g cream cheese
100 g icing sugar
1/2 eco lemon

HERE’S HOW YOU DO IT

  • Warm milk and butter in a pan or in the microwave, not so that it boils – but just so that it becomes lukewarm and the butter melts
  • Put it in a mixer together with yeast, salt, cardamom, sugar and flour and stir well. I gave it 6-7 minutes on fairly high speed so the dough eventually let go of all edges
  • Place a piece of dough sheet over the bowl and let the dough rise for an hour
  • After one hour, turn the oven to 200 degrees
  • Now make the filling by getting all the things in a bowl and stirring it together
  • Now roll out the dough on a floured table, as thin as possible without it breaking
  • Spread the filling all over it
  • Roll into a sausage and cut off thin slices (mine measured approx. 1.5 cm)
  • Place them on a baking sheet lined with parchment paper (I had 16 on each tray)
  • Brush with a beaten egg
  • Bake in the middle of the oven for a little over 15 minutes
  • Make your icing by grating lemon peel and mixing this with the juice, cream cheese and icing sugar.

How to make cinnamon snails?

It is very easy to bake cinnamon snails as the rolling method is super simple. If, on the other hand, you want a slightly more time-consuming version of your snail, which in turn will be really nice – you should take a look at the recipe here: cinnamon rolls.

Dough for cinnamon snails

The dough is made on my mixer, which makes it super elastic and easy to work with. I also have a lot of butter in the dough, which also gives a dough that is super delicious. I also have a little cardamom in my dough, which also gives a delicious taste. You can replace some of the wheat flour with graham flour or spelt flour if your snails want a little coarser.

Remonce to the snails

The filling is a classic remonce with butter, cinnamon, sugar and also a little salt. Salt highlights the flavour of the other cases and it is really good. Here you can easily add a little extra flavour if you like. Eg. grated apple, finely chopped nuts or chocolate or a bit of cardamom and crushed ginger. You can also replace sugar with brown sugar, or coconut sugar. It could also be quite delicious to make cinnamon snails with marzipan. A little grated marzipan in the remnant, then I will omit some of the sugar in return.

How do I store the snails?

If you want to eat them in the morning, they can be baked the night before and simply stored in a closed bag on the kitchen table overnight. If you want them warm, put them back in the oven or put them on a toaster

Can cinnamon snails be frozen?

They certainly can. I always get the snails we do not get to eat right away in a freezer bag. It is best when you find a delicious snail in the freezer another good time. I reheat them in the oven or give them 30 seconds in the microwave before putting them on the toaster.

Can you make cold-raised cinnamon snails?

I have not actually tried, as we often feel like the snails when we start baking. But I’m actually quite sure that it can easily be done. Just use cold milk for the dough and smaller yeast, maybe about 10 grams. Then let the dough rise in the fridge. You can also make the remnant in the evening and then first spread it on the dough, roll and bake them the next day.

Have you tried cardamom spinners?

If you also love cinnamon snails, then I would just recommend these cardamom spinners as well. They are made with the same dough as the snails here. It’s generally the dough I use for all the sweet pastries. But the spinners are with a delicious cardamom filling, and then they are brushed with a delicious sugar marinade after they are baked. A method I will definitely try for these cinnamon snails someday

Other great recipes for sweet pastries

If you love cinnamon snails, then you are definitely also crazy about these chocolate buns, which are crispy on the outside and nice soft and light inside. Or how about a banana bread completely without sugar.

My cinnamon snails are made on the mixer, Kitchenaid.

I myself have noticed that they are always the ones who are in various baking programs on television. It is probably no coincidence that the professionals use this particular machine, because for hulan it is delicious. The day I picked it up at the post office, I smoked straight home and tested it with a round of chocolate buns. I was completely up to speed.

The machine is extremely powerful, yet almost completely silent. It has a huge bowl, which is covered with a plastic lid. The lid prevents it from spraying flour all over it (and it prevents little arrow fingers from getting damaged). It stands still even when running at full throttle. I was used to in my old machine that it jumps and dances and that you have to stand and hold on to it. Furthermore, we tend not to be able to talk to each other when the old machine was running. Here you can barely hear it running, it’s so delicious!

The machine is really user-friendly, even I understand it. And I never read any manuals before use. It also does not have all sorts of small crumbs that are impossible to clean afterwards. Includes whisk, a mixing hook (which I have on here) and a spatula. The whole thing is extremely robust and I refuse to think it can break or that there is a dough it strikes against. Speaking of strikes, it takes an improbable amount of time before the machine’s engine shuts down due to overheating. It is almost impossible to overload the machine, and what I have heard – then it can not burn together.

Choco Gateaux

Although there is no shortage of recipes for the chocolate cake here on the blog, I can not help but experiment with new recipes and when I hit one good recipe, then I have to share it with you.

This recipe I baked last Friday with my aunt. My aunt does not tolerate gluten and milk, so it is always a small project when we have to bake together. Usually, we bake cakes with nuts as I usually do here, but this time we wanted to bake a chocolate cake that would like to remind us a little more of an ordinary chocolate cake and I think it really succeeds! The consistency of the cake is like a heavy dark chocolate cake, it is added with both chocolate and cocoa which makes the taste strong and in addition, there is added coffee, which really gives a good taste to the heavy chocolate cake. The cake rises well and thus gets a nice height – just like a regular chocolate cake. Even my grandmother liked the cake (she always wrinkles her nose when we bake healthier cakes), but it was perhaps a little too dark in taste for her.

ingredients

The Cake:

15 pieces of dates without stones
3 eggs
100 g hazelnuts or almonds
100 g of rice flour can be bought in larger supermarkets
2 tbsp. coconut oil measured in solid form
50 g dark chocolate
200 ml of coffee I used a cup of strong plunger jug ​​coffee
5-6 tbsp. cocoa powder
1 tsp. baking soda
3 tbsp. honey/agave syrup
1 / 4- 1/2 tsp. salt

Topping:

50 g dark chocolate
fresh blueberries

Here’s how you do it

  • Start by turning on the oven at 170 degrees hot air.
  • Brew a cup of strong coffee so that it can cool down a bit before it goes into the dough.
  • Put the nuts in a mini chopper/blender and blend them as finely as possible so that they look like a little coarse flour.
  • Put the nut flour in a bowl.
  • In the blender come dates and eggs. Blend it well together until it has a fairly uniform consistency. Put it in the bowl.
  • In the bowl, add rice flour and stir well.
  • Melt coconut oil together with chocolate in a bowl over a water bath, or over low heat in a saucepan. Put it in the bowl and stir.
  • Add coffee, cocoa powder, baking powder, honey and salt. Taste the dough if it lacks salt.
  • Stir everything well.
  • Put baking paper in a springform pan and spread the dough in it.
  • Bake for about 20-25 minutes, until it feels firm.
  • Put chocolate on top of the cake and let it melt. Once the cake has cooled, top it with fresh blueberries.
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