Ingredients
-
100g dark chocolate70-80%
-
30g walnut kernels
-
40g almond flour
-
90g whole brown rice flour
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40g bitter cocoa powder
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100g whole brown cane sugarmuscovado or dulce
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210g coconut milkfull-fat canned
-
20g maple syrupor gluten-free rice syrup
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60g peanut oilor coconut oil at room temperature
-
4g bicarbonate
-
2g cream of tartar
-
1 teaspoon vanilla extract
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a pinch of salt
-
1 cup espresso coffee
-
GLAZING TIPS (OPTIONAL)
-
spreadable hazelnut creamas required
-
melted dark chocolateas required
-
icing dark chocolateas required
Ingredients
| 100g dark chocolate | |
| 30g walnut kernels | |
| 40g almond flour | |
| 90g whole brown rice flour | |
| 40g bitter cocoa powder | |
| 100g whole brown cane sugar | |
| 210g coconut milk | |
| 20g maple syrup | |
| 60g peanut oil | |
| 4g bicarbonate | |
| 2g cream of tartar | |
| 1 teaspoon vanilla extract | |
| a pinch of salt | |
| 1 cup espresso coffee | |
GLAZING TIPS (OPTIONAL) |
|
| spreadable hazelnut cream | |
| melted dark chocolate | |
| icing dark chocolate | |
Steps
|
1
|
Preheat the oven to 180°C. |
|
2
|
Cover the cake tin with baking parchment. |
|
3
|
Chop the dark chocolate and set aside for a moment. |
|
4
|
Coarsely chop the walnuts in the food processor or by hand. |
|
5
|
If using the food processor, replace the blade and insert the plastic blade. Mix almond flour, whole brown rice flour, sieved cocoa, muscovado sugar, coconut milk, syrup, oil, cream of tartar, bicarbonate, vanilla and a pinch of salt. Add half a serving of chopped dark chocolate and mix to blend together. |
|
6
|
Prepare the espresso and pour it hot into a bowl with the remaining dark chocolate. Stir until the chocolate is completely melted. Alternatively, you can melt the chocolate in a bain-marie. |
|
7
|
Add the coffee and melted chocolate mixture to the other ingredients and mix to blend together so as to obtain a homogenous dough. |
|
8
|
Pour the dough into the baking tray and spread evenly. |
|
9
|
Bake at 180°C for 28-30 minutes. |
|
10
|
Remove from the oven, let it cool in the cake mold before removing from the mold. If it sinks a little in the middle, don't worry, that's perfectly normal. |
|
11
|
I recommend that you keep the brownie in the fridge for a few hours or overnight to make it more compact. Cut it into cubes only after removing it from the refrigerator. |
|
12
|
Glaze according to taste |
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