Welcome to My Blog

Get the Magic

SCROLL TO BEGIN

tina casmose

DESIGNER I EDUCATOR I ENTREPENEUR

SEARCH

workshop

shop the style

lifestyle

lunch/ dinner

breakfast/ dessert

CATEGORIES

I`m Tina Casmose, a creative woman with passion for design and
plant-based food. I teach passionate people like you how to live life differently and closer to your potential.

ABOUT me

Borlotti cake with fruit

Dark chocolate/ cacao cake with lots of strawberries and caramel sauce.

Ingredients

  • 320g cooked borlotti beans
  • 100g 70% chocolate
  • 25g cacao powder
  • 25g lucuma powder
  • Pinch salt
  • 1 tsp. Baking powder
  • 2 tbsp. Cane or birch xylitol sugar
  • 8 tbsp. Aquafaba, chickpea water, whipped
  • Cake decoration.
  • 60g chocolate
  • Optional, Caramel sauce
  • Strawberries.

Instruction

Soak the Borlotti beans in water for 8 hours. Rinse the beans well. Boil the beans for 2 hours at a very low temperature with 1 tsp. salt. Drain the beans.

Turn on the oven to 180C.

Melt 2/3 of the chocolate in a bowl over a steam bath; avoid the steam to get in contact with the chocolate. When melted turn of the heat and add the rest of the chocolate. Whip the chickpea water, (aquafaba) well until foamy.

Blend the beans, melted chocolate, sugar, cacao and lucuma powder. Add a couple of tablespoon chickpea foam and blend until smooth. Pour the chocolate dough into a bowl and add the baking powder. Carefully stir in the rest of the foamy chickpea water after it has been whipped well.

Prepare a baking dish with baking paper and pour in the dough. Put it in the oven for about 20 min.

Let the cake cool down and prepare the chocolate in a bowl over a steam bath; avoid the steam to get in contact with the chocolate. Pour it over the cake and add the caramel sauce. Slice the strawberries and decorate the cake. Sprinkle with powdered sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *