Servings:
4
Prep time:
25
Cooking time:
20
INGREDIENTS
- -125 wholemeal flour
- -100g rice malt
- -1 orange
- -25g pear, boiled with the spices you prefer
- -25g walnuts
- -10g cocoa powder
- -1 teaspoon cream of tartar
- -70g corn oil
- -70g apple juice
- -cherry jam
- -cinnamon powder
- -salt
- For the truffles:
- -200g dark chocolate
- -110g almond milk
- -20g dried prunes
- -cocoa powder
INSTRUCTIONS
- Prepare the truffles. In a pan, cook the almond milk with the finely chopped prunes. When the milk comes to a boil, pour it on the chocolate, previously chopped, and mix to obtain a consistent batter. Place it on a metal plate and let it cool in the fridge for 3 hours. Remove the chocolate from the fridge and form little balls (about 20 grams each), keep them in the fridge.
- Pour the flour in a metal bowl and blend it with the cocoa powder, the cream of tartar, the grated peel of the orange, a pinch of cinnamon and salt.
- Mix well the rice malt, the oil and the apple juice with a whisk. Add the liquids to the flour and knead to obtain a consistent batter. Last, incorporate to the batter the cooked pear and the nuts, both roughly chopped.
- Place the batter in a square 16-20 cm baking tray with some parchment paper, and bake at 170°C for 20 minutes. Let it cool completely before removing it from the mold.
- With a squared 4cm mold, divide the cake into regular cubes, and freeze them for an hour. Cut them in halves and fill them with some cherry jam. Sprinkle some cocoa powder on top.
- Serve the cake decorating every portion with one or more truffles, rolled in cocoa or edible silver flakes .
