Chocolate cake cocoa butter

Ingredients for 1 servings:

• 750 ml red wine, semi-dry 13%
• 200 g coconut, grated
• 500 g brown rice, ground
• 1 allspice, ground
• 2 cloves, ground
• 2 cardamom pods, ground
• 1 pinch of salt
• 300 g beet syrup
• 300 g cherry(s), frozen without stone
• 250 g chocolate, bitter 85%, ground
• 150 g cocoa butter, liquefied

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

gluten-free, egg-free, dairy-free, soy-free, vegan

26 cm ring or springform pan with baking paper. Add all ingredients, starting with the red wine, to a food processor, then add the slightly cooled cocoa butter (which can be melted either in a bain-marie or on a deep plate). Pour into a 26 cm ring or springform pan lined with baking paper and shake until smooth. Bake in a cold oven at approximately 160°C for approximately 80 minutes. Remove the baking paper only after it has completely cooled. A special feature: even after cooling, the cake remained moist and shiny all over, as if it had been dipped in butter. This is also sometimes the case with cakes baked with margarine, so I let all cakes rest overnight. In the morning, the cake was dry on the outside and very filling. My own recipe.