Yesterday was a rainy, cold Sunday afternoon and I was in the mood for chocolate….Even more than usual. This is my usual recipe for when the urge for moist, rich, chocolate cake with delectable lumps of melted chocolate strikes – I thought it is only kind to share the recipe;)
I have adapted this recipe.
- 4 tablespoons of gluten-free self-raising flour (The flour you use really makes a difference. In South Africa, I recommend Glutagon Self-raising. If you are not gluten intolerant, use wheat flour.)
- 2 tablespoons agave granules or coconut sugar (use normal sugar if you prefer)
- 1.5 tablespoons raw cacao (or cocoa powder)
- 1/4 teaspoon bicarbonate of soda/baking soda
- 1/8 teaspoon salt
- 3 tablespoons water
- 2 tablespoons melted coconut oil (you can use any neutral tasting vegetable oil too)
- 1.5 teaspoons vinegar
- 1/4 teaspoon vanilla powder (or extract or essence)
- 2 x 70% lindt squares broken into pieces (or use chocolate chips or your favourite dark chocolate broken up)
Mix all dry ingredients thoroughly in a mug. Add wet ingredients and mix until well-combined. Stir chocolate chips through. Microwave for 1 min 30 seconds. Leave in microwave for another 30 seconds.
- PS: Microwave times do vary so increase or decrease accordingly. If you overbake it, it becomes very dry. If you bake it just right, it is fluffy and soft. Play until you get it perfect:)
To say that I love chocolate would be the understatement of the century…Words can’t even begin to describe my relationship with that rich, smooth, brown, silky, sexy, deliciously sweet….Sorry – I’ll get a grip..
Anyway, I was craving a chocolate sundae for breakfast and this is what I came up with:
and boy was it good….
- 440g frozen bananas (This is more or less 3-4 bananas. Once a week, I buy a stash of bananas. I peel them and break them into thirds, then pop them into ziplock bags and into the freezer they go!)
- 5 tablespoons raw cacao powder (normal cocoa will also work but you may need a bit more)
- 1 teaspoon maca powder (not essential but highly recommended as it adds a delicious malty taste)
- 1 tablespoon and 1 teaspoon agave/maple syrup or sweetener of choice
- 1/8 teaspoon vanilla extract or vanilla powder
- pinch salt
- 2 heaped teaspoons peanut butter
- 1 teaspoon agave/maple syrup/sweetener of choice
- 4 tablespoons non-dairy milk (I like almond milk here)
- handful of dried cranberries (optional)
- handful of cacao nibs or cacao paste (100% chocolate) chopped into small pieces (optional)
Separate the frozen banana chunks from each other and throw into your food processor along with the cacao, maca, agave, vanilla and salt. Pulse several times until banana chunks are broken into little pieces. Now process until is forms chocolate ice cream! It will take about 3-4 minutes and you will need to stop intermittently to scrape the sides down and push any remaining banana chunks under the food processor’s blades. If you like more of a soft serve consistency or if you are in a big rush, you can add a small amount (maybe 2-3 tablespoons) of non-dairy milk as you process the bananas as it speeds up the conversion into ice cream. When the texture is right, taste and tweak to your liking. I like to throw in a small handful of dried cranberries and either cacao nibs or cacao paste chopped into small chips and stir through.
To make the peanut butter sauce, simply whisk the peanut butter, agave and almond milk together.
When making this for myself, I never measure the ingredients. I just make it and taste as I go along until it is perfect. I suggest that you follow this recipe the first time that you make it just so that you know what kind of flavour you are able to achieve. After that, just play around!
Make a sundae and go to heaven..