Chocolate Cake XIX

Ingredients for 1 servings:

• 300 g brown rice, ground
• 80 g sugar
• 1 pinch of salt
• 1 tbsp margarine, lactose-free, approx. 60 g
• 100 g mineral water, carbonated
• 150 g margarine, lactose-free, melted
• 125 g chocolate, dark, 85%
• 200 g peanuts, blanched
• 500 g red wine, dry 14%
• 12 prunes, soft
• 220 g brown rice
• 2 carnations
• 150 g sugar
• 1 pinch of salt
• 2 tbsp coffee beans

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Gluten-free, egg-free, dairy-free and vegan

Line a 26 cm springform pan with parchment paper. For the base, combine all ingredients in the bowl of a food processor and mix until a smooth batter forms. Pour the batter into the springform pan, spread it with the back of a tablespoon, and refrigerate the pan. Grind the chocolate in an almond mill. Roast the peanuts in a dry frying pan and then grind them (an almond mill works well). Finely chop the prunes. Grind the brown rice with the cloves, then grind the coffee beans. Combine all ingredients except the melted margarine in the food processor. Then add the margarine and mix everything well. Pour the mixture onto the base, shake until smooth, and place the pan in a cold oven. Set the oven to 140°C (284°F) and bake for approximately 100 minutes (use a pin to check). The cake will only set after it has completely cooled; ideally, let it rest overnight. My own recipe