All 3 of us are home officially, which normally would have been a party but no, we lost power (just bad weather). Now we don’t have internet or OVEN or heating.
Except for our fireplace, which set a nice mood, and the stove still works so I might be brainstorming stove-top desserts. Any recommendations?
But some of you have been waiting for this recipe so why not write this with all my newfound fireplace time. It’s moist, rich, despite being kinda low fat, and most importantly it’s EASY.
If you’re missing the same kind of intense preoccupation with tahini that I have, use any of your fave nut/seed butter to make the ganache instead. It should work!
Small-batch Chocolate Ganache Cake
Servings: 8 slices
Calories: 177kcal
Equipment
- Bundt cake pan, or standard loaf pan
Ingredients
- 2 flax eggs (sub 2 eggs beaten)
- 1 cup applesauce (240 g)
- 1/4 cup + 2 tbsp sugar (72 g)
- 1/4 cup (nut) milk (60 g)
- 2 tbsp oil (30 g)
- 1 cup flour (120 g) gf all purpose if desired
- 1/4 cup + 2 tbsp cocoa powder (36 g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Ganache
- 1 tbsp tahini, or other nut/seed butter (14 g)
- 1 tbsp maple syrup (21 g)
- 1 tbsp cocoa powder (6 g)
- 1 tbsp (nut) milk (15 g) add more to thin to desired thickness
Instructions
- Preheat oven to 350F and grease any cake pan (equivalent of 8×8).
- Blend together all wet. Whisk together all dry.
- Combine the two and do not overmix.
- Pour into pan and bake until center is done, about 30 min.
- Mix the ganache ingredients, pour on the cooled cake and serve!
Notes
- To make a flax egg, stir together 1 tbsp (7 g) flax seed meal and 3 tbsp water and let it sit and thicken for 5 minutes.
Nutrition
Serving: 1 slice | Calories: 177kcal | Carbohydrates: 30g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 210mg | Potassium: 141mg | Fiber: 3g | Sugar: 14g | Vitamin A: 10IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 2mg