John Myers
Chocolate Amaranth Cake with Aronia Berries
The perfect chocolate amaranth cake with aronia berries recipe with a picture and simple step-by-step instructions.
- 300 g Wheat flour type 405
- 300 g Wheat flour type 1050
- 1 packet Tartar baking powder
- 200 g Yogurt
- 300 g Cane sugar
- 4 Eggs size M
- 1 cups Grapeseed oil
- 5 tablespoon Soaked aronia berries
- 6 tablespoon Cocoa powder slightly de-oiled
- 5 tablespoon Puffed amaranth
- Fat for the shape
- Powdered sugar
- Chocolate brown liqueur
- Mix the flour with the baking powder.
- Mix the yogurt with the sugar so that it dissolves. Add the flour, oil and eggs and mix. Add the cocoa powder, the aronia berries and amaranth and work into a dough.
- Put in a greased springform pan and bake at 180 ° above and below heat for about 45 minutes.
- Let the cake cool completely and sprinkle with powdered sugar. Before serving, pour some chocolate liqueur over the cake.
- The cup of oil was like yogurt cups.
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