I was just reading some fun facts about chocolate in the hope of getting some interesting content to grab your attention, dear readers. There is a lot of quirky facts like the one that says that Emperor Montezuma II drank 50 cups of chocolate a day (WOW) or the fact that Quaker Oats sponsored the movie Willy Wonka and the Chocolate Factory to promote their Wonka Chocolate Bar and that is the reason why the book and the movie have different names (The book is actually called Charlie and The Chocolate Factory).
However the one that really caught my eye was this: A 2004 study in London found that 70% of people would reveal their passwords in exchange for a chocolate bar.
What the hell!! are we that stupid as a species? Apparently we have not evolved a lot since swapping mirrors for gold on the beaches of South America or getting distracted with bananas. It made me chuckle though… chocolate is pretty enticing as a prize and personal online security is surely over valued…isn’t it?
Do not worry though, I am asking for nothing in exchange for this chocolate recipe and as per this blog’s custom, it has been stripped of all nasties and converted into something that you can serve at a children’s party and then take the leftovers to enjoy with a cup a of tea once everyone has left. Delicious, beautiful and wholesome, it is made with wholemeal flour, a couple of extra bits of fibre, low impact sugar and lower fat alternatives but just as delicious as it should be.
I hope you enjoy it.
For the cake
200g wholemeal flour
25g oat bran
200g birch sugar/xylitol
85 g pure cocoa powder
1½ tsp baking powder
1½ tsp bicarbonate of soda
2 organic, happy eggs or 2 flax eggs
250ml oat milk (or any milk, to your tasting)
125ml sunflower oil
2 tsp pure vanilla extract
250ml hot water
For the icing:
200g dark sugar free chocolate
200ml reduced fat double cream
Preheat the oven to 180C and grease and line a 20cm cake tin.
For the cake, mix all the ingredients into a mixing bowl except the boiling water. Beat the mixture until smooth and well combined. Now add the hot water to the mixture, little by little until completely combines. The resulting batter will be quite liquid. Leave to set for 10 minutes.
Bake for 40 minutes until a skewer inserted into the centre of the cake comes out clean. You might have to cover the top with foil half way to avoid it from burning. Remove the cake from the oven and allow to cool completely in the tins.
For the chocolate coverage, heat the chocolate and cream in a pan on low heat or au bain marie until the chocolate melts. Remove the pan from the heat and whisk until smooth, glossy. Set aside to cool for 1 hour so it is not too liquid.
Take the cake out of the tin, with a long round bladed knife cup it in half and separate the two carefully. Spread the icing over the top of the bottom half of the cake, then put the other one on top and pour the rest over the top. You can work on your drops to make it look more artistic. Leave to cool and the chocolate icing to harden and then decorate with fresh figs and mint leaves before serving. Edible flowers are always a plus.