“Go hard or go home.” I tend to have an all-or-nothing mindset. Either you do it well and properly, or you shouldn’t bother at all. Such extremist approach also applies to my cooking. I thought it would be fun to combine the plethora of chocolate ingredients in the pantry and here, I present a healthy, single-serving Quadruple Chocolate Cake. It could be regarded as a puffin, since I used a pancake mix as the flour.
This little boy packs quite a fair bit of cocoa from four sources: chocolate milk, cacao powder, chocolate truffle and peanut butter chocolate spread. Dark, bitter, sinful and very satisfying. Although you may have just woke up from dreamland, this breakfast will bring you back to sweet paradise.
Mmmm…Dark Chocolate Dreams, how aptly named.
I was hoping to achieve a molten core by tucking a nugget of Utimana chocolate truffle in the center of the batter. Disappointingly, it did not materialize, although the decadent ganache-like DCD spread negated the failure. There is a secret ingredient in this bake: mangoes. In attempt to clear out the
overripe rotting mangoes, I pureed and mixed it into the batter. I’m sure it helped to keep the cake moist, but the gargantuan heaps of cocoa overpowered any hint of mangoes, so you can’t taste it at all. I am sure this will work if you subbed in banana or pumpkin puree too.
- ¼ cup (33 g) 10-grain pancake mix (Bob’s Red Mill)
- 2 teaspoon raw cacao powder
- Dash of ground cinnamon
- 1 egg white, beaten
- ¼ cup chocolate soymilk
- Few drops of pure vanilla extract
- ¼ cup (58 g) mango pieces
- Piece of chocolate truffle (Ulimana)
- Dark Chocolate Dreams peanut butter (PB&Co)
- Manhattan Mud Chocolate chia seed peanut butter (New York Superfoods)
- Preheat the oven to 350°F/175°C.
- In a small bowl, mix together the dry ingredients (flour, cacao powder, cinnamon).
- In another bowl, beat egg whites until frothy, then add in other wet ingredients (soymilk, vanilla).
- Place dry and wet ingredients and mango in a food processor and blend for a few seconds.
- Pour out batter into mini springform pan. Bake at 350°F/175°C for 20-25 minutes .
- Spread on the decadence!