Flat out choco

Remember the rice recipe where I used Belarussian chocolate? If not, you can find it here.

Yesterday I was trying to make a basic cake but, I didn’t have all the ingredients needed for it. There were some alternatives and it turned out to be quite simple yet nice way to fight that choco craving we all sometimes have. Luckily I had some Belarussian chocolate left for this one.

In it:

Base

  • 1 cup of all purposes flour
  • 1/3 cup of sugar
  • 1 teaspoon of cinnamon
  • 1/2 teaspoon of salt
  • 1 egg
  • 1 tablespoon of nonsalted butter
  • 2/3 cup of warm milk
  • 25 gr of baking powder

Cover

  • 1 bar of dark chocolate 90% cocoa
  • 1 tablespoon of crushed hazelnuts
  • 1 tablespoon of powdered sugar
  • 1 teaspoon of sunflower seed oil

 

How to:

Base

  • Preheat the oven for about 10 minutes at 250 C°
  • In a mixing bowl, add the ingredients listed in the same order and start whisking while you add each one of them.
  • Once you have the soft mix, place into a buttered mold.
  • cover it with baking paper or aluminum foil (poke it with a few holes so the cake cooks better).
  • Let it cook for 20 min or until golden.
  • Once cooked, serve it and let it cool down.

Cover

  • Melt the chocolate in a pot and add the oil afterwards. For this, you will need to do it with the Bain-marie method.
  • Once melt, smear it on top of the base.
  • Cut into squares or preferred shape.
  • Once cut, in one-half of each portion, add first the powdered sugar and then the crushed hazelnuts
  • It’s highly recommended to let it cool down for 10 minutes before serving it.

 

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