What [Chocolate] Dreams Are Made Of

Quad choc cake

“Go hard or go home.” I tend to have an all-or-nothing mindset. Either you do it well and properly, or you shouldn’t bother at all. Such extremist approach also applies to my cooking. I thought it would be fun to combine the plethora of chocolate ingredients in the pantry and here, I present a healthy, single-serving Quadruple Chocolate Cake. It could be regarded as a puffin, since I used a pancake mix as the flour.

Quad choc

This little boy packs quite a fair bit of cocoa from four sources: chocolate milk, cacao powder, chocolate truffle and peanut butter chocolate spread. Dark, bitter, sinful and very satisfying. Although you may have just woke up from dreamland, this breakfast will bring you back to sweet paradise.

Quad choc unveiled

Mmmm…Dark Chocolate Dreams, how aptly named.

Quad choc DCD

I was hoping to achieve a molten core by tucking a nugget of [Utimana] chocolate truffle in the center of the batter. Disappointingly, it did not materialize, although the decadent ganache-like DCD spread negated the failure. There’s a secret ingredient in this bake: mangoes. In attempt to clear out the overripe rotting mangoes, I pureed and mixed it into the batter. I’m sure it helped to keep the cake moist, but the gargantuas heaps of cocoa overpowered any hint of mangoes, so you can’t taste it at all. I’m sure this will work if you subbed in banana or pumpkin puree too.

Quad choc texture

Quadruple Chocolate Cake/Puffin
Serves one.

Ingredients

  • 1/4 cup (33 g) 10-grain pancake mix (Bob’s Red Mill)
  • 2 tsp raw cacao powder
  • Ground cinnamon
  • 1 egg white, beaten
  • 1/4 cup chocolate soymilk
  • Vanilla extract
  • 1/4 cup (58 g) mango pieces
  • Piece of chocolate truffle [Ulimana]
  • Dark Chocolate Dreams (PB&Co)
  • Manhattan Mud Chocolate Chia Seed Peanut Butter (New York Superfoods)

Directions

  1. Preheat oven to 350°F/175°C.
  2. In a small bowl, mix dry ingredients together (flour, cacao powder, cinnamon).
  3. In another bowl, beat egg whites until frothy, then add in other wet ingredients (soymilk, vanilla).
  4. Place dry and wet ingredients and mango in a food processor and blend for a few seconds.
  5. Pour out batter into mini springform pan. Bake for 20-25 mins at 350°F/175°C.
  6. Spread on the decadence!

 

It took a lot of patience and control to photograph the cake properly. I was so tempted to just snap a few quick shots and dig in, but I knew I would regret if I didn’t capture this glorious cake properly. And with that, a very happy chocolately Thursday!

Published by

Sabrina

Sabrina is passionate about all things health, wellness, conscious living and good vibes.

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