Let’s take a moment to travel to the divine lands of melted hot chocolate, islands of soft cocoa, mountains of melted ice cream and blueberries around every corner.
It’s simple with some imagination and a recipe that dictates lots of cocoa, chocolate and juicy wild blueberries.
Ingredients:
- 130 g of wild blueberries
- 200 g of all purpose flour
- 30 g of cocoa powder
- 60 g of brown sugar
- 1 teaspoon of baking powder
- 0.5 teaspoon of salt
- vanilla extract
- 60 g of coconut butter
- 125 ml of almond milk
- 120 g of dark chocolate
- 25 g of brown sugar
- 375 ml of water
Preparation:
- Mix dry ingredients; flour, cocoa powder, brown sugar, baking powder and salt. Melt coconut butter and mix it with almond milk and vanilla extract.
- Add wet ingredients to the bowl of dry ingredients and mix it fast. Don't over mix!
- Pour the mixture into the baking tray (I'm using a 20 cm cast iron pot) and put it aside.
- Boil 375 ml of water and melt 120 g of dark chocolate in it. Add 25 g of brown sugar (more or less if desired) and pour the mixture on the cake over a spoon. That will prevent the hot mixture to create a gap in the cake.
- Place it in the preheated oven at 170 ⁰C for 30- 35 minutes.
- Cool it down for 15 minutes and serve it warm with vegan ice cream.
