Autumn-Fall/Winter

Black dark chocolate cake

Apparently, a classic chocolate cake. In truth, black dark chocolate cake has a very strong flavor, for palates accustomed to the taste of high percentage dark chocolate. The dash of rum makes the difference. The Oat flour and oat drink/milk make this recipe nutritious. Cakes are a moment of pleasure. If they combine sweetness and taste with healthy ingredients, they become the best you could wish for.

Serves 6-8

Ingredients

2 organic free range eggs

100 g (3½ oz) raw coconut sugar

Pinch of sea salt

80 ml (3 fl oz) mild extra virgin olive oil or 100 ml (3½ fl oz) organic cold pressed sunflower oil

100 ml (3½ fl oz) oat milk, warm

1 tbsp Rum (or Marsala dessert wine)

100 g (3½ fl oz) dark chocolate, 80%

1 tbsp raw cocoa powder

300 g (11 oz) oat flour

1 tsp organic baking powder

1 tsp organic vanilla Bourbon powder

Method:

    1. Preheat the oven to 180° (350/Gas 4). 
    2. Beat the eggs with the coconut sugar, salt,  olive oil and oat milk. Add the rum. 
    3. In another bowl, mix the cocoa with the flour, baking powder and vanilla. Add the dry ingredients with the liquid ones and mix quickly. 
    4. Pour the mixture into a baking tin, lined with baking paper. Bake for 30 minutes.

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