Bam Chocolate Cake

Ingredients for 1 servings:

• 200 g sesame seeds, unpeeled, roasted with
• 300 g buckwheat, whole + with
• 100 g brown rice (medium grain) + with
• 100 g amaranth, whole, grind together
• 1 pinch of salt
• 1 tsp vanilla powder (bourbon) OR
• 3 bags of vanilla sugar (Bourbon)
• 2 bags of baking powder (cream of tartar) +
• 5 tbsp cocoa powder +
• 2 tsp coffee powder, Turkish / Italian espresso +
• 250 g cane sugar, mix everything
• 700 ml mineral water, carbonated +
• Stir in 3 tbsp rum, 54%

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free / dairy-free / egg-free / own recipe

First roast the sesame seeds, then grind them together with the grains. Add all the dry ingredients and mix, then add the water and rum and stir to combine. Pour into a 30cm king cake pan lined with baking paper. Bake in a cold oven at 160°C (fan oven) for 110 minutes OR preheat to 180°C (top and bottom heat) for about 80 minutes using conventional oven technology. Test with a needle. Leave in the pan for a few minutes, then carefully slide out and rest on the baking paper for about 30 minutes to firm up. Remove then, or only when cool. Not too dry, but not moist either, crispy all over. Good to eat. This type of cake can’t be described as low in calories either. The best way to cut the cake is with a tomato knife. Note: Carbonated mineral water releases carbon dioxide when stirred, which triggers a spontaneous fermentation process: the flour combines quickly and intensively with the water, the carbon dioxide is trapped and lifts the dough during baking.