In a bowl whisk 2 whole eggs.
To that add 3/4th-1cup jaggery
Mix well till there are no lumps and all becomes one consistency.
To that add 1 cup of hershey's unsweetened chocolate powder (add through a sieve). Mix again.
Add 1 spoon baking powder.
Add 1 spoon baking soda.
Add 3/4th cup coconut oil - mix well.
To that add 3/4th cup coconut flour through a sieve. Mix well.
Add 1/2 cup wheat flour or almond flour through a sieve. Mix well.
Add milk and oil based on how to feel the consistency is.
Mix all well - ideally you should have a egg beater to mix at every stage.
Melt dark chocolate chips or bournville chocolate in a cup (over gas put water on boil and put chocolate in a cup till it melts).
Add to the mixture. Can adjust milk and oil if need be to make it feel moist.
Pour in a baking tray and bake at 100 degrees for 30 mins.
Melt more chocolate to apply over the cake.
To that add 3/4th-1cup jaggery
Mix well till there are no lumps and all becomes one consistency.
To that add 1 cup of hershey's unsweetened chocolate powder (add through a sieve). Mix again.
Add 1 spoon baking powder.
Add 1 spoon baking soda.
Add 3/4th cup coconut oil - mix well.
To that add 3/4th cup coconut flour through a sieve. Mix well.
Add 1/2 cup wheat flour or almond flour through a sieve. Mix well.
Add milk and oil based on how to feel the consistency is.
Mix all well - ideally you should have a egg beater to mix at every stage.
Melt dark chocolate chips or bournville chocolate in a cup (over gas put water on boil and put chocolate in a cup till it melts).
Add to the mixture. Can adjust milk and oil if need be to make it feel moist.
Pour in a baking tray and bake at 100 degrees for 30 mins.
Melt more chocolate to apply over the cake.
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