Chocolate is my guilty pleasure. But having chocolate doesn't always have to feel guilty. I like my chocolate desserts to be very very chocolatey, slightly bitter but moist and indulgent. If this is your idea of a perfect chocolate dessert, this recipe will do the trick!
This recipe uses whole-wheat flour, ragi/finger millet flour and freshly ground almonds. The sweetener I use for this cake is jaggery. I love the flavour it provides to a dessert. If you can't find jaggery where you live, you can always substitute it with a natural sugar like coconut sugar or palm sugar. This recipe also happens to be eggless. So it is suitable as a vegetarian cake. Let's see what will we need to do.
1 cup - Whole-wheat flour
1/2 cup - Ragi/Finger millet flour
1/3 cup - Whole almonds
1 cup - Jaggery
150g - Dark chocolate (55%-70% depending on your preference)
75g - Butter
1/2 cup - Milk
1/4 cup - Cream
1/2 cup - Greek yogurt
1/2 tsp - Baking soda
1/4 tsp - Salt
1 tsp - Instant coffee
1 tsp - Vanilla extract
Add the almonds and half of the wheat flour into your blender jar and grind it into a fine powder.
In a double boiler or microwave, melt the chocolate together with the butter. Let it cool a little before adding other ingredients.
Combine all the wet ingredients, jaggery and the instant coffee with the melted chocolate mixture and whisk thoroughly to combine.
Mix all the dry ingredients and whisk to combine well.
Add all the dry ingredients into the wet mixture and mix together with a spatula or whisk until all the dry ingredients are well combined and a batter forms.
Pour the batter into a lined or greased baking pan and bake it in a pre-heated oven at 180c for 40-50 minutes or until a skewer inserted in the middle comes out clean.
You can spread some chopped nuts on top of the batter like I did here or you can choose to top the cake with some freshly made chocolate ganache. There are so many ways you can enjoy this delicious chocolatey cake that has a melt in your mouth texture. I hope you guys give it a try and enjoy!