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Preparation Time : 20
Cook Time : 30
Total Time : 50
CAKE- 1 cup brown rice flour
1/4 cup arrowroot
1 tbsp cocoa powder
3/4 cup light brown sugar
1 tsp baking soda
1/2 tsp Baking powder
1 Pinch of sea salt
1/3 cup chopped dark chocolate (60 gm)
1/3 cup olive oil
3 tbsp greek yoghurt
2 tsp apple cider vinegar
1 tsp vanilla extract
1/2 cup milk
1/4 cup chopped almonds
CRANBERRY CHIA JAM- 1 cup cranberry
1/2 cup pomegranate juice
1/2 cup pure maple syrup
2 cinnamon sticks
2 tbsp chia seeds
TOPPINGS- 1/2 cup chopped dark chocolate
1/4 cup milk
1/4 cup cranberries
CAKE- Melt dark chocolate along with olive oil and cocoa powder in microwave.
In a big bowl sift together brown rice flour, arrowroot, baking powder, baking soda and salt twice.
Add yogurt, vinegar, vanilla and milk to the melted chocolate and stir well.
Pour the melted chocolate mixture over the dry ingredients, add sugar and chopped almonds and fold it gently just until everything comes together.
Pour the batter in 9*9" greased pan and bake in preheated oven at 175 degree Celsius for 25-30 minutes.
JAM- In a mixer grinder, grind cranberries, pomegranate juice and maple syrup until it forms a coarse paste.
Cook the grinded mixture along with cinnamon sticks for 5-7 minutes.
Take out the cinnamon sticks and add chia seeds. Let the chia seeds get expand in the jam for minimum 24 hours.
Once the cake cools down completely, cut 3 inch round circles out of it.
Stack 3-4 cake roundels by altering it with cranberry jam layer.
In a bowl make ganache by melting 1/2 cup dark chocolate and 1/4 cup milk.
Once the ganache cools down pour it over the cake roundels stack and top it with cranberries.
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