Savory or sweet, savory or sweet, what are you into, savory or sweet?
The question of the ages.
These typing hands say, "lots and lots of savory and a little bit of sweet."
A little bit of sweet. A little some of sweet, please.
What of sweet?
Pure cocoa powder. Dark chocolate chunks. Fresh fruits. Fancy molasses. And...maple syrup, fresh from the trees.
Bitter sweet. Bittersweet. Dark. Rich. And bittersweet.
Slrrrup.
-----
Makes 16 small squares
Adapted from Ben Kim's Chocolate Raspberry Cake*
*Firstly, thank you, Ben Kim!
*Secondly, the replacement of sugar (called for in the original recipe) with fancy molasses and maple syrup (used in this recipe) results in an increased moistness as well as sharpness in taste. The addition of pistachios complements the dark chocolate and gives a nice crunchiness. Strawberries also trump raspberries in this recipe, personally speaking.
Ingredients:
1 and 1/2 cups whole wheat flour
1/2 cup pure cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of sea salt
2 medium ripe bananas, mashed
1 cup unsweetened almond milk
1 tablespoon vinegar
1/4 cup pure maple syrup
1/4 cup fancy molasses
5 tablespoons melted coconut oil
1 cup sliced fresh strawberries
1/2 cup dark chocolate chunks
1/4 cup crushed pistachios
Fresh fruit to garnish (strawberries, grapes, blueberries work best)
Creative steps:
In a bowl, combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder, and sea salt). Stir with a fork or whisk to combine evenly and then keep side. In another bowl, first mash the bananas and then add the liquid ingredients (almond milk, vinegar, maple syrup, fancy molasses, and coconut oil); mix well. NOTE: melt and add the coconut oil to the liquid ingredients just before combining the dry and liquid ingredients in order to prevent the coconut oil from condensing. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Add the dark chocolate chunks, half of the strawberries, and half of the pistachios; gently fold in and distribute evenly. NOTE: take care not to overwork the batter. Transfer batter to a wide oven-proof dish. Add the remaining strawberries and pistachios on top and press them in gently to level the surface. NOTE: you can play around with the look or design of the cake by how you arrange the strawberries and pistachios. Bake in the oven at 375 degree F for 55 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Once done, remove from the oven and let cool for 10 minutes. Then transfer onto a wire rack and let cool for another 10 minutes. Enjoy right away! Or keep in the fridge and consume within a week. Or keep in the freezer for longer. Best eaten from the freezer after thawing for 10-15 minutes, whilst it's still a bit ice cold. In all cases, serve with fresh fruit (strawberries, grapes, or blueberries) to lend moisture to the cake; this is key.
The question of the ages.
These typing hands say, "lots and lots of savory and a little bit of sweet."
A little bit of sweet. A little some of sweet, please.
What of sweet?
Pure cocoa powder. Dark chocolate chunks. Fresh fruits. Fancy molasses. And...maple syrup, fresh from the trees.
Bitter sweet. Bittersweet. Dark. Rich. And bittersweet.
Slrrrup.
-----
Makes 16 small squares
Adapted from Ben Kim's Chocolate Raspberry Cake*
*Firstly, thank you, Ben Kim!
*Secondly, the replacement of sugar (called for in the original recipe) with fancy molasses and maple syrup (used in this recipe) results in an increased moistness as well as sharpness in taste. The addition of pistachios complements the dark chocolate and gives a nice crunchiness. Strawberries also trump raspberries in this recipe, personally speaking.
Ingredients:
1 and 1/2 cups whole wheat flour
1/2 cup pure cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
A pinch of sea salt
2 medium ripe bananas, mashed
1 cup unsweetened almond milk
1 tablespoon vinegar
1/4 cup pure maple syrup
1/4 cup fancy molasses
5 tablespoons melted coconut oil
1 cup sliced fresh strawberries
1/2 cup dark chocolate chunks
1/4 cup crushed pistachios
Fresh fruit to garnish (strawberries, grapes, blueberries work best)
Creative steps:
In a bowl, combine all the dry ingredients (flour, cocoa powder, baking soda, baking powder, and sea salt). Stir with a fork or whisk to combine evenly and then keep side. In another bowl, first mash the bananas and then add the liquid ingredients (almond milk, vinegar, maple syrup, fancy molasses, and coconut oil); mix well. NOTE: melt and add the coconut oil to the liquid ingredients just before combining the dry and liquid ingredients in order to prevent the coconut oil from condensing. Add the dry ingredients to the wet ingredients and fold gently with a spatula until just combined. Add the dark chocolate chunks, half of the strawberries, and half of the pistachios; gently fold in and distribute evenly. NOTE: take care not to overwork the batter. Transfer batter to a wide oven-proof dish. Add the remaining strawberries and pistachios on top and press them in gently to level the surface. NOTE: you can play around with the look or design of the cake by how you arrange the strawberries and pistachios. Bake in the oven at 375 degree F for 55 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Once done, remove from the oven and let cool for 10 minutes. Then transfer onto a wire rack and let cool for another 10 minutes. Enjoy right away! Or keep in the fridge and consume within a week. Or keep in the freezer for longer. Best eaten from the freezer after thawing for 10-15 minutes, whilst it's still a bit ice cold. In all cases, serve with fresh fruit (strawberries, grapes, or blueberries) to lend moisture to the cake; this is key.
