Soo..I’m back again with a new recipe! I make a lot of recipes during the week but i don’t have the time to add them here on my website so I decided to just pick the ones i like the most and the ones that look the best in photos (haha!)
Well, since I moved to Canada, away from my family, I kinda lost the holiday spirit. To me Christmas and New Year’s Eve feel just like another day, it sounds sad but i’m ok with it.
I’ve never been too hyper about any festivity anyways, i mean I liked spending them with my family of course, cooking and taking it easy. Not too keen on how materialistic Christmas has become but that’s another topic.
Anyway..I still enjoy the season’s vibe and use it as an inspiration for my photos.
This time I wanted to make a super simple desert, the one I can make in 30 minutes or so and it tastes delicious!
So here is the recipe for my version of these cute mini cakes!
I made it gluten and dairy free but you can use different flours, i’m pretty sure it will taste great!
I hope you enjoy it!
4 eggs at room temperature
60 g sugar
50 g vegan butter (or margarine)
120 g buckwheat flour
40 g almond flour
10 g cacao powder
8 g baking powder
1 tsp of rum extract
about 1 glass of water (150 g ish)
For the chocolate ganache:
100 g semi-sweet chocolate
60 g almond milk
Preheat the oven to 180 C - 356 F.
Line a 28cm x 21cm baking tin with parchment paper.
In a large bowl combine: almond flour, buckwheat flour, cacao powder, baking powder
In a separate bowl, beat the eggs with the sugar, added gradually, with a hand mixer until smooth and fluffy, it'll take a couple minutes. Melt the butter in the microwave (or margarine) and add it to the mixture.
Gradually add the dry ingredients to the egg mixture and mix gently with a spatula.
Pour the batter into the prepared baking tin and smooth out the top. Bake for about 10-11 minutes or until a toothpick comes out clean.
Remove from the oven when ready and let the cake cool down on a cooling rack.
Place the cake on a flat surface. Use a 2 inch round cutter to cut out about 24 shapes.
Mix the rum extract with the water and brush each cake round with the mixture, with a pastry brush. This will keep your cakes soft and moist and will add that extra flavour. Rum tastes amazing with chocolate but If you don’t like it you can substitute with something else like vanilla extract.
Sandwich 3 rounds together with about 1 tsp of raspberry jam between each layer.
Chop the chocolate and place into a small bowl. Heat the almond milk until boiling point, pour over chocolate and stir until the chocolate is very smooth and has melted, if it’s not smooth enough add more warm almond milk. Place the cakes on the cooling rack with a plate under it (this will prevent the chocolate to end up on the table :D)
Pour the smooth chocolate on each of the cakes and place them in the fridge for about 20 minutes.
After 20 minutes decorate the cakes with cranberries, sprinkle with sugar, take LOTS of photos of them (LOL) and now you can serve them. Enjoy!
This recipe was inspired by Nirvanacakery.