FLOURLESS TRIPLE CHOCOLATE CAKE

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  • 2 cups raw buckwheat groats soaked at least 4 hours
  • 1/3 cup unsalted peanut butter
  • 5 ripe bananas
  • 1/3 cup liquid oil
  • 2/3 cup coconut or muscovado sugar
  • 1 cup cacao
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 100 g chopped dark chocolate
Ganache
  • 100 g dark chocolate chopped
  • 4 tsp coconut milk
InstructionsCake


Preheat the oven to 200°C
Process the buckwheat until you get a homogenous, creamy mixture. Add peanut butter, bananas, oil and sugar, process again until everything is integrated. Add the cacao, salt, baking powder and baking soda and process again.
Put the mixture in a bowl. Add the chopped chocolate and mix well. Put the mixture in a mold of 9x20cm approx. with parchment paper (butter paper) and bake for 20-25 minutes or until it is dry on the outside and just moist on the inside. When inserting a stick it should come out just wet
Let cool

Ganache
Melt the chocolate together with the coconut milk in a bain-marie or microwave, take care that the chocolate does not burn, put on the cake and leave in the refrigerator.

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