
SPROUTED CHICKPEA CHOCOLATE HUMMUS
Desserts
Some of you will love this not hugely sweet deliciousness… some of you will think it’s really weird and should never happen, we’re all #teamchocolatehummus over here so here’s what…
This is the basic formula for every cake I’ve ever made. So here’s a little lesson from inside my mind, and the way I was taught as a child, to bake cakes without referring to a recipe. It’s a long explanation to explain all the options but a VERY simple recipe at the end!
Each ingredient has a different cup volume for its weight amount so this simple cake formula is more easily done with a scale – especially for kids. But you can look up the cup volume for each ingredient you’re using, on google. Google “2oz of coconut sugar in cups” or sub in your ingredient and quantity to get the amount you need in cups.
You want the batter 3/4′-1/5″ thick uncooked in the pan so you can use any cake tin as long as you adjust the cooking time.
“2 by 2” cake: I put this amount of batter in 2 ramekins for single serving mug cakes.
“4 by 4” will fill a 7-8″ cake pan with a thinner, stackable cake.
6 by 6 can also fill the same size 7-8″ pan for a thicker single layer cake. For a baby smash cake I’ve also used a 6 by 6 batter in an 8″ square and cut out 4 thin circles with a cutter or glass to stack for a mini layered cake.
16 by 16 I would use for a 4 layer large cake like the one in the picture below – it will feed 20+ people.
In general you’ll want half an egg per serving – that’s half a “2 by 2” for each person. So a 2 by 2 as mug cakes will give you two desserts. And a 16 by 16 cake in 4 layers will give you more like 30 servings.
This will depend on the size of tin and your oven so the best thing is to know what to look for. You’re looking for the cake to be just firm to the touch, and for a skewer to come out clean if gently inserted in the centre. That usually looks like 10-15 minutes for an individual mug cake and 15-20 minutes for the 8″ pan cake in a 170C/340F oven. For anything larger than a 8″ round I’d check it after 25 minutes and add more time in 5-10 minute increments. Give it a touch and if it’s not springy yet, give it some more time.
Some of you will love this not hugely sweet deliciousness… some of you will think it’s really weird and should never happen, we’re all #teamchocolatehummus over here so here’s what…
I’m a novice when it comes to Thanksgiving. Being a born and bred Londoner I didn’t celebrate Thanksgiving until I came to America six years ago. My first Thanksgiving dinner…
INGREDIENTS Crust: 2 cups ground almonds Zest of 1 unwaxed lemon A good pinch of pink salt 8 juicy medjool dates (or more as needed) For the Filling: 3 cups…