Chocolate, amaranth and blackberry cakes

by Alice on aprile 18, 2011

Chocolate, amaranth and blackberry cakes


100 g 70% Fairtrade dark chocolate, chopped
400 g cooked amaranth
80 g semi-whole wheat flour
a few pinches of Himalayan salt
85 g agave syrup
50 ml extra virgin olive oil
3 large tablespoons natural blackberry preserves (made from fruit, with no added sugar)
unbleached (organic and Fairtrade) powdered sugar, to taste

Makes 8-10 mini-cakes

Chocolate, amaranth and blackberry cakes


Preheat the oven to 180° C. Melt the chocolate in a bain marie. When the chocolate is completely smooth, add the amaranth and stir well. Fold in the flour and salt then add the agave syrup, olive oil and blackberry preserves. Combine well to reach a soft but thick texture. Transfer the batter into individual ramekins or molds and bake for 20-25 minutes. The cakes will keep moist. Let cool for a little bit and serve the cakes slightly warm, molded or unmolded, with some powdered sugar sprinkled on top. They’re equally good served cold.

Posted in: autumn,baking,breakfast and brunch,cakes,chocolate,cooked,desserts,finger food,fruits,grains,lunch-box,picnic,snacks,spring,tea time,winter

{ 1 comment… read it below or add one }

1 aimee aprile 18, 2011 alle 17:07

These look delicious! I love the use of amaranth.

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