Monday, 21 February 2011

Ancho Pine Nut Chocolate Cake (eggless)

We don't eat a lot of eggs in this household. In fact, I only really ever buy them to bake with, when I have a particular recipe in mind. As a result, cravings to cook something to satisfy a sweet tooth often remain unfulfilled (without a trip to the shops).

So, imagine my joy when I stumbled across an eggless chocolate cake recipe. It's made with yogurt, which is perfect for me as I've been making a lot of frozen yogurt so I had some in the fridge to use up. After a bit of tweaking and some spicing up, this is the result.....and it's really good. I'm always a little suspicious of unusual cake recipes (I've never enjoyed anything combining chocolate with courgette or beetroot), but this is a real find, gooey and chocolatey, almost a brownie-like consistency.


Ancho Pine Nut Chocolate Cake (eggless)

75g pine nuts, toasted*
130g self-raising flour
80g sugar
200g yogurt
55g butter/margarine
3 tbsp cocoa powder
1/2 tsp vanilla extract
1/2 tsp baking powder
1/2 tsp ancho powder
1/4 tsp salt

* Spread on a plate and microwave on high power in 1 minute bursts until brown. Be careful not to burn the nuts!

Pre-heat oven to 180°C (160 fan) and butter a 7" cake pan or something similar in size. Sift together the flour, salt, cocoa powder and baking powder in a medium sized bowl.

In a larger bowl, whisk together the sugar, butter and vanilla essence for 2-3 mins (with an electric mixer). The mixture should be pale and fluffy. Add the yogurt and give it a good stir until everything is combined.

Carefully fold in the dry ingredients into the mix, being careful not to overmix. The mixture will look very thick and lumpy but don't worry! Spoon into the cake tin and bake for 30-40 mins or until a skewer inserted into the cake comes out clean. Turn onto a wire rack and allow to cool.

Cover with a simple chocolate frosting or serve warm with vanilla ice-cream and dark chocolate sauce.

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