Chocolate and barley coffee cake
Autumn-Fall/Winter

Chocolate and barley coffee cake

Chocolate and barley coffee cake it’s a sweet break with all the lightness of barley coffee.

A rich, moist cake, with two intense flavors: the strongest of 80% dark chocolate and the most delicate barley coffee. Oat flour and whole wheat stone ground flour, give a good nutritional value. The date syrup is the natural sweetener which makes this chocolate and barley coffee cake particularly delicious.

Serves 8-10

Ingredients

150 g (5 oz) oat flour, sifted

150 (5 oz) whole wheat stone ground flour, sifted

1 tsp organic baking powder

1 tsp vanilla Bourboun powder

1 tsp raw cocoa powder

Pinch of sea salt

50 ml (2 fl oz) organic instant soluble barley coffee

2 organic free range eggs

150 ml (5 fl oz) organic cold pressed sunflower oil

3 tbsp dates syrup

150 g (5 oz) dark chocolate, 80%, chopped

 

Method:

  1. Preheat the oven to 180° (350°/Gas 4).
  2. In a bowl, combine the flours with baking powder, vanilla, cocoa, soluble barley coffee and salt.
  3. In another bowl, beat the yolks with oil and date syrup.
  4. In the bowl with the flours pour the liquids ingredients and mix.
  5. Add the whipped eggs whites, mixing from bottom to top. Add the the chocolate.
  6. Pour the dough into a mold (28 cm), covered with baking paper.
  7. Cook for 35-40 minutes.

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