Yield: 9 portions
You will need:
100 grams (1/2 cup) whole wheat flour, sifted
50 grams (1/4 cup) walnuts, ground to a powder
Salt, 1/2 teaspoon
1 teaspoon baking powder
1/2 teaspoon baking soda
200 ml (1 cup) coconut milk + 1 tablespoon vinegar
100 (1/2 cup) grams raw sugar
80 grams dark chocolate (1/3 cup) (at least 70 percent cocoa)
2 tablespoons (30 grams) cocoa powder, unsweetened
2 tablespoons (30 grams) cold coconut oil
Vanilla essence, 1 teaspoon
1/2 cup boiling hot water
50 grams (1/4 cup) raw sugar
In a bowl mix together all the dry ingredients till combined well.
In another bowl add in all the dry ingredients and microwave till all combine into a homogeneous liquid.
Gently pour the wet into the dry bowl and combine using a whisk, so that no lumps form.
Add in the vanilla and mix in well.
Now pour the batter into a pre-lined and greased (7x7 inch) baking tin. Sprinkle 1/4 cup sugar evenly on the surface.
Now add 1/2 cup of boiling hot water on top of the sprinkled sugar.
Bake in a preheated oven at 180° Celsius for 30-35 minutes until the cake is firm at the sides but still a little undone in the center.
Switch off the oven and allow to cool inside the oven for another 30 minutes.
Remove and allow to come to room temperature.
Refrigerate for two hours, then invert, carefully peel off the baking paper and cut into squares of desired sizes.
The water that settled at the bottom will magically transform into a pudding-like frosting.
Dust with icing sugar or serve alongside a dollop of ice cream.