Gluten-free, nut-free, vegan and dirty; this week's recipe is good enough to make an earnest accountant blaze into poetry. If the Persian poet Hafez were reincarnated, this might be how he would appear.
I think every kitchen needs a chocolate recipe to cater for surprise coeliacs, nut allergies, vegan guests or raging PMT.
Makes 1 tiered cake
For the cake:
125ml extra-virgin olive oil, plus a little extra for greasing the tins
2 teaspoons vanilla bean paste
2 bananas (200g, weighed without skins)
30g cocoa powder, plus a little extra for dusting
70g chickpea (gram) flour
180g self-raising gluten-free flour
2 teaspoons ground cinnamon
4 caffeine-free chai teabags (optional, adults only)
240g light brown sugar or coconut sugar
For the filling, you will need:
100g dark chocolate
60ml rice milk, or milk of your choice
Sprinkle of flaky sea salt
1 Fire up your oven to 180°C, 350°F, Gas 4. Grease two 18cm springform tins with a lick of extra-virgin olive oil.
2 In a blender, whizz the coffee, the extra-virgin olive oil, the vanilla bean paste and the bananas together until the mixture is sumptuously smooth. Set aside.
3 Sieve the cocoa powder, the chickpea flour, the self-raising gluten-free flour and the ground cinnamon into a large mixing bowl. Tear open the chai teabags, if you are using them, and tip the contents into the bowl. Stir in the light brown sugar or the coconut sugar, whichever you are using.
4 Pour the coffee, olive oil, vanilla paste and banana mixture you set aside earlier into the bowl of dry ingredients and beat with a whisk. Divide the mixture evenly between both cake tins, and smooth out the top of each cake as best you can.
5 Bake the cakes in the preheated oven for 25 minutes, or until a toothpick comes out clean when it is carefully poked into the centre of each cake. Remove the cakes from the oven, allow them to settle for five minutes, then remove the sides of the springform tins. Allow the cakes to cool while you get going on the filling.
6 To make the filling, chop the dark chocolate into tiny pieces - think shavings rather than choccie chips. Place them into a shallow bowl. In a saucepan, heat the rice milk, or whatever milk you are using, until it is scalding but not bubbling. Pour the hot milk over the chocolate shavings and stir with a wooden spoon or silicone spatula until the mixture is smooth.
7 Spread the chocolate filling over the base of the cake and add a generous smattering of flaky sea salt on top. Sandwich the other cake on top of the chocolate filling to make the top layer. Dust a little extra cocoa powder on the top of the cake.
Sunday Indo Life Magazine