-1 cup melted OCTO White Couverture Chocolate 36%
-1 cup of frozen forest berries fruits
-1tbsp finely chopped pistachio nuts
-1 tbsp Coconut shredded flakes
-Preheat oven to 200 degrees
-In a bowl sift the flour, cocoa powder, baking powder+ baking soda, salt ( all the dry ingredients). Then add the coconut blossom sugar and whisk until all ingredients are well combined.
-In the same bowl now add the wet ingredients: chickpea brine, coconut oil, white vinegar, vanilla.
-Now mix all ingredienst and fold gently until you create a consistent batter mixture.
-Pour the batter into your already prepped and lined up with baking paper tray, smooth out with spatula/spoon and bake for 10-15 mins in oven.
-When ready remove from oven and cover tray with a damp tea towel to cool for 20 mins.
-When cooled down dust the whole cake with extra cocoa powder( this will give you a richer chocolate taste)
-Now the fun part-The Chocolate filling! Gently add in layers the melted Couverture Chocolate 65%. (You can spread it all over or add in thick but even layers )
-Gently roll up the cake, starting from one of the short sides. When rolled- wrap it tightly in clingfilm (or simply a paper bag) and let set in fridge or on the side for 15 mins.
-Once set, pour generously the cup of melted OCTO White Couverture Chocolate 36%. Add your berries of choice, sprinkle coconut flakes and chopped pistachio nuts on top.
Tips: When spreading the cake mixture into your lined trays with baking paper make sure you smooth it not too thick nor too thin.
NB Don't forget to enjoy and do drop us an email with your comments!
Want to stay updated with fab offers, recipes and news? Sign to our news letter, Rerwards points program and always stay updated including reviving great promotional offers!