You can’t go wrong with this recipe, it has all of the taste loving ingredients inside, chocolate, cherries, vanilla and walnuts. Its perfect for celebrations!
COURSE: Dessert
CATEGORY: Gluten Free, Dairy Free
PREP TIME: 25 minutes
COOKING TIME: 45 minutes
SERVINGS: A cake for 4
Ingredients
Jurgensburg Organic Brown Pea flour – 2 cups (250g)– 0.6 cups
Jurgensburg Organic Vanilla sugar – 3 tsp
Coconut oil – 120 g
85% Dark Chocolate – 0.5 cups
Organic eggs – 3
Unrefined cane sugar – 150g
Sea salt – 0.5 tsp
Cocoa Powder – 4 tbsp
Walnuts (small chunks) – 0.5 cups
Instant coffee powder – 1.5 tsp
Cherries – 0.5 cups
BUTTERCREAM
3/4 cup Jurgensburg Vanilla sugar
3 Tbsp Jurgensburg Potato Starch
1/4 tsp salt
1.5 cups of 12% Oat Milk
1 Tbsp Refined Coconut Oil
Organic Product
Preparation
Preheat oven to 175 C.
- Put greaseproof paper in a baking tray (ideally 18x18cm and 2 of them)
- Take cubes of butter and dark chocolate and microwave for ~ 45 sec in a bowl until the chocolate starts melting.
- Whisk the chocolate and butter together until smooth, set aside to cool.
- Beat together eggs and sugar until creamy.
- Add the chocolate mixture, vanilla sugar, whisk until creamy.
- Sift in Fava Bean flour, sea salt, cocoa powder, and coffee powder and fold into the wet mixture.
- Add cherries and walnuts in the mixture.
- Pour ½ the brownie batter into the greased tray and bake for 35-40 min.
- For Buttercream, in a saucepan stir together the brown sugar, potato starch, and salt
- Slowly, stir in the oat milk, and continue stirring while cooks low heat
- Cook until the pudding coats the back of a wooden spoon (about 10 minutes)
- Stir in the coconut oil, remove from heat
- Cover with plastic wrap (to prevent a skin forming) and chill until cool
- Let the first batch of brownies cool while you bake the second half.
- When brownies and cream has cooled down, you can start piling up the layers
- Decorate as you wish and slice into portions
Recipe by Gingerbite (Oksana Dave)
