IngredientsYield: 9 portions
You will need:
Dry Ingredients
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
Wet Ingredients
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
Other:
Vanilla essence, 1 teaspoon
1/2 cup boiling hot water
50 grams (1/4 cup) raw sugar
MethodIn 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.
Enjoy!
