Gently whisk the dry ingredients into the wet. Add the chopped ginger, if using. Pour into a round cake pan lined with parchment paper. Bake at 350° for 45-55 minutes. Cool for 10-20 minutes, then remove from pan onto cooling rack.
Melt 1-2 oz. of a natural chocolate bar in a small pan on top of the stove, with a little ghee. You can also add a handful of coconut.
Spread the warm chocolate mix on top of the cake and run under a hot broiler for ½ to 1 minute. If you want a burnt chocolate effect, broil it a little longer.
Decorate with soaked almonds, pear slices, edible flowers, dried fruit, nuts, coconut, or whatever inspires you.
Note:Natural sugars, fresh ground nuts, whole
grain flour, healthy oils, and a flavor spike from
classic ingredients like ginger and coriander
make this a cake you can serve anyone with
pleasure.
Of course, sugar, chocolate, flour, and nuts tend
to increase kapha, so one slice should be enough
for them. The ghee and nuts will be grounding for
vata and the right spices such as vanilla extract
or coriander would be helpful to pitta types.
For the chocolate, use a bar that has at least 60%
cacao. Dark chocolate has more anti-oxidants
than milk as well as less sugar. A little goes a long
way though and pitta types should be careful as
should kaphas. |
