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Chocolate and Rosemary Cakes

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Chocolate and Rosemary Cakes

The perfect chocolate and rosemary cakes recipe with a picture and simple step-by-step instructions.

  • 120 g Spelled flour
  • 30 g Raw cocoa powder
  • 1 El Ground rosemary
  • 1 Tl Sea salt, fine
  • 1 Tl Tartar baking powder
  • 1 Tl Ground vanilla
  • 100 ml Agave syrup
  • 100 ml Olive oil, mild
  • 4 El Apple and mango pulp (or applesauce)
  • 70 ml Hot espresso
  • 2 El Chopped walnuts
  1. Mix all dry ingredients in a bowl.
  2. Mix the oil, agave syrup and apple and mango pulp in another bowl. Then add to the dry ingredients and at the very end add the hot espresso. Mix everything together well.
  3. Pour the batter into muffin molds or mini cake molds so that they are 2/3 full.
  4. Bake at 180 ° C for about 20-25 minutes and then make a test with a wooden stick.
  5. Let cool on wire rack and decorate with icing sugar or couverture if you like.
Dinner
European
chocolate and rosemary cakes

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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