Nutrition Facts
6 servings
6
Recipe for Cake with Okara and Dark Chocolate
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Okara is the residue from making plant-based drinks, often referred to as "plant milks." It is often discarded, so why not use it to make a delicious chocolate cake?
Ingredients
180 organic 70% chocolate
140 almond okara or other
200 butternut purée
2 optional spelt flour
2 unrefined organic brown sugar
2 Cranberries
2 crushed walnut halves
Directions
1
Preheat your oven to 170°C. Place the chopped dark chocolate in a stainless steel saucepan. Melt using a double boiler.
2
Off the heat, add the butternut puree and mix gently. Add the sugar along with the eggs (beaten) with whole sugar and a pinch of salt. Mix with a spatula to achieve a smooth batter.
3
Add the almond pulp. Add chopped walnuts and cranberries. Mix well.
4
Pour into a mold lined with parchment paper. Bake for 25-30 minutes depending on your oven.
5
Lastly, keep a close eye on the cooking time; it depends on the size of your mold and your oven.
Ingredients
Ingredients
180 organic 70% chocolate
140 almond okara or other
200 butternut purée
2 optional spelt flour
2 unrefined organic brown sugar
2 Cranberries
2 crushed walnut halves
Directions
Directions
1
Preheat your oven to 170°C. Place the chopped dark chocolate in a stainless steel saucepan. Melt using a double boiler.
2
Off the heat, add the butternut puree and mix gently. Add the sugar along with the eggs (beaten) with whole sugar and a pinch of salt. Mix with a spatula to achieve a smooth batter.
3
Add the almond pulp. Add chopped walnuts and cranberries. Mix well.
4
Pour into a mold lined with parchment paper. Bake for 25-30 minutes depending on your oven.
5
Lastly, keep a close eye on the cooking time; it depends on the size of your mold and your oven.
Notes
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Miya9693
I have rarely been so pleasantly surprised! I thought, given the ingredients, that the result would just be satisfactory for a light cake. But it turned out delicious, rich in chocolate, and extremely moist! I used 2 eggs (not specified in the list of ingredients), which I whisked with an electric mixer along with 40g of sugar. I then added the chocolate-squash mixture (200g) and finally the rest of the ingredients. Be sure to mix well between each addition. It takes a long time to make because you need to blend for a long time to achieve a smooth batter, and it's difficult to unmold, but this moistness is truly worth it! A big thank you for sharing!
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