Friday, February 1, 2013

Mini Chocolate Spelt Cake with Rich Creamy Mocha Topping


























Mini Chocolate Spelt Cake with Rich Creamy Mocha Topping
I love the look of a mini cake it’s the perfect portion dessert for an intimate dinner of four or two if you are craving larger chocolate slices or simply just for whenever you want a decadent sweet. From raw desserts to baked dessert today was about making a healthier chocolate cake without the refined white flour so I created a recipe using spelt flour and almond meal and the topping I came up with has me feeling less guilty but still has the oh my goodness so yummy thing going on with flavors that are deep and rich. I figured I could double the recipe for an 8 inch cake but apparently it’s not as simple as that. The larger version though moist and delicious needs a little tweeking and once that’s done I will soon share but for now and those of you who too love all things chocolate and mini here’s a treat to try.

Note: I recently tested the accuracy of temperature in my oven using an oven thermometer and it was off by 5 degrees so I compensated. Baking is a science. If you want to test your oven’s heat just put the thermometer in the oven during the preheat.

Pre heat oven 350 degrees baking time 40 minutes

4’ inch round mini cake using ramekin
½ cup spelt flour
¼ almond meal
1/8 tsp sea salt
¾ tsp baking powder
¼ cup sugar
2 tbsp unsweetened cocoa powder
1 tbsp unsweetened apple sauce
2 tbsp melted coconut oil
¾ tsp pure vanilla extract
1 tbsp chia seed or flax seed ground
¼ cup + 2 tbsp non dairy milk I used almond
½ tsp vinegar

Instructions
prepare 4 inch ramekin with oil and flour or cocoa powder – shake off excess powder and set aside

1. Combine milk and vinegar and set aside
2. In small bowl combine 1 tbsp ground flax seed with 3 tbsp water, mix and set aside
3. In medium bowl combine spelt, almond meal, baking powder, salt and combine well using a whisk.
4. In another bowl combine sugar, cocoa powder, melted coconut oil, vanilla extract and mix well, add the milk with vinegar and ground chia seeds, mix until just combined. Add to the dry spelt mixture and mix until just combined
5. Pour mixture into ramekin and bake right away
6. Test with toothpick after 30 minutes just to see how things are looking, toothpick should come out clean when done.

Notes: When cake is done leave it to cool in the ramekin on a wire rack for at least 45 minutes and wait an hour to apply the topping.

Peanut Butter, Chocolate, Coffee Icing for 4” inch Cake -  double recipe for 8”
2 tbsp +1 tsp unsalted not toasted peanut butter or almond butter
½ tbsp unsweetened cocoa powder
1 tbsp +1 tsp raw agave or maple syrup
½ tsp almond extract
½ tbsp fine ground coffee or espresso
1 tbsp melted coconut oil
pinch sea salt

Combine all ingredients and mix until creamy should be soft when applying to cake or else you may tear the cake. If it’s too thick you can add a tbsp of cream.

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