bitter-chocolate-rose-water-mud-cakes-georgiabarnes

BITTER CHOCOLATE & ROSE WATER MUD CAKES 

GLUTEN FREE | GRAIN FREE | REFINED SUGAR FREE | 

  • 90g 85% dark chocolate, good quality
  • 60g butter
  • 2 organic free-range eggs
  • 1 tbs fair trade organic vanilla essence
  • 100g almond meal
  • 70g rapadura sugar*
  • 25g cacao powder
  • 1 tsp baking powder
  • 1/2 tsp salt flakes
  • 2-3 tsp rose water
  • 100g fresh raspberries
  • Edible rose petals
  1. Preheat oven to 160oC. Lightly grease a muffin tray. 
  2. Gently stir chocolate and butter together over a double boiler until combined well and just melted, being careful not to seize the chocolate. Set aside to cool.
  3. Whisk eggs using electric beaters for 5-10 minutes until thick and fluffy. Fold through vanilla and cooled chocolate and butter.
  4. Combine almond meal, rapadura sugar, cacao powder, baking powder and salt. Gently fold into wet ingredients until just combined. 
  5. Add rose water to taste and mix well. 
  6. Spoon into prepared muffin tray. Cook for 15-20 minutes until the top of each cake is firm. Remove from oven and allow to cool completely before removing. 
  7. Arrange raspberries and rose petals on top of cakes. Serve and enjoy! 

NOTES

  • Rapadura sugar is an unrefined sugar that is made from evaporated sugar cane juice. It’s a great alternative to heavily processed white and brown sugar and has a delicious caramel flavour. 
  • Not all rose petals are edible as many are sprayed with harmful pesticides and chemicals.