Salted Chocolate Cake With Leftover Nutmilk Pulp Recipe

Name: Salted Chocolate Cake With Leftover Nutmilk Pulp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 cups dark chocolate (55% or more); 1/3 cup coconut oil; 2/3 cup nutmilk (hazelnut milk is great!); 1 shot espresso or; 1 teaspoon coffee liquor/extract; 3 eggs; 1/3 cup coconut sugar; 1.5 cups nutmilk pulp; 2 tablespoons raw cacao or regular cocoa powder; 3 tablespoons flour (GF, almond, oat or regular flour); 1 teaspoon baking powder; 1 pinch salt; cocoa powder for dusing; good quality coarse sea salt

Servings: persons

1.5 cups dark chocolate (55% or more)
1/3 cup coconut oil
2/3 cup nutmilk (hazelnut milk is great!)
1 shot espresso or
1 teaspoon coffee liquor/extract
3 eggs
1/3 cup coconut sugar
1.5 cups nutmilk pulp
2 tablespoons raw cacao or regular cocoa powder
3 tablespoons flour (GF, almond, oat or regular flour)
1 teaspoon baking powder
1 pinch salt
cocoa powder for dusing
good quality coarse sea salt

1
["Pre-heat oven to 350u00b0F (180u00b0C)", "Melt the chocolate with the coconut oil, nut milk and espresso shot (liquor/extract) over a double boiler (bowl must not touch the water)", "Whisk the eggs with the sugar until fluffy", "Add the nutmilk pulp and mix until fully incorporated
2
then add the melted chocolate and mix well", "In a separate bowl combine the cacao/cocoa powder, flour, baking powder and salt", "Gradually fold in the flour to the chocolate mixture", "Spread the filling in a square (for brownies) or round cake tin and bake for about 20-25 minutes til ALMOST done (you want it still moist and gooey on the inside)", "Let cool and cut into squares or triangles", "Dust with cocoa powder and sprinkle some high quality sea salt to finish"]

976

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1.5 cups dark chocolate (55% or more), 1/3 cup coconut oil, 2/3 cup nutmilk (hazelnut milk is great!), 1 shot espresso or, and more.

Yes, Salted Chocolate Cake With Leftover Nutmilk Pulp falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Salted Chocolate Cake With Leftover Nutmilk Pulp

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