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.
