This recipe has simple ingredients and is very rich. Perfect for tea time when you're craving chocolate!
- 3 cups oatmeal flour 350g
- 1/3 cup cacao powder 30g
- 1/2 cup coconut or muscovado sugar 100g
- 3 tsp baking powder
- 1/4 tsp sea salt
- 2 eggs or 3 egg replacement*
- 1 1/2 cup milk of your choice 340ml
- 1/4 cup liquid oil (coconut or sunflower oil) 60ml
- 2 tsp vanilla extract
- 1 cup mashed sweet potato 230g
- 1/3 cup cacao powder 30g
- 1/4 cup melted coconut oil 60ml
- 1/4 cup milk of your choice 60ml
- 1/4 cup maple syrup or raw honey 60ml
- 2 cdtas vanilla extract
- 1/4 cdta sea salt
- 200 g dark chocolate at least 80% cacao
- 1/4 cup milk of your choice 60ml
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Preheat the oven to 200°C
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In a large bowl mix the first 5 ingredients (the dry ones). On the other hand beat the wet ingredients. Pour the wet ones little by little over the dry mix while mixing.
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Once all integrated put the mixture in a rectangular mold of 20x30 with parchment paper and floured. It must be a thin cake. Bake for 12-15 minutes or until it is fluffy and dry inside.
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Unmold and let cool.
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Process all the ingredients together and put in the refrigerator for 20 minutes.
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Cut circles of cake about 6 cm in diameter with a cookie cutter. Put a generous spoonful of filling on one of the circles and put another one on the filling. Repeat with the rest and take to the refrigerator for 1 hour.
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Chop the chocolate and put it in a bowl. Heat the milk to a boil and pour it over the chopped chocolate. Mix until melted.
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Bath in chocolate each one of the cakes with the help of a spoon and keep in the refrigerator until the hour to eat them.
*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.