Chocolate and vanilla brownie cake

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

Brown Pea Flour

400g

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