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AMARANTH DARK CHOCOLATE FUDGE CAKE


A delicious gluten free amaranth dark chocolate cake recipe, that has protein, tons of micronutrients and antioxidants. This very easy to make recipe will be a delight for anyone that gives it a try!

 This amaranth recipe developed by chef Erika Chulini is one of a kind as you will never be able to tell that it has high protein content, is gluten free, contains minerals and antioxidants amongst other micronutrients, and tastes delicious.

Chocolate cake

 

 INGREDIENTS: (CAKE)

  • 2 cups amaranth flour*
  • 5.3 ounces dark chocolate chips (70-85% cacao)
  • 5.3 ounces softened butter (unsalted)
  • 3/4 cup white or brown sugar
  • 4 large eggs (at room temperature)
  • 1 teaspoon baking powder
  • 1 tablespoon pure vanilla extract
  • 1/2 teaspoon grain sea salt

*simply put the popped amaranth from your Amaranthy bag into the blender to make the flour.

INGREDIENTS:  (GANACHE) 

  • 5.3 ounces dark chocolate chips
  • 5.3 ounces whipped cream

PROCEDURE:

  • Preheat oven to 200 F.
  • Grease and flour lightly the pan.
  • Melt chocolate and butter in a bowl and fully integrate. Set aside
  • Beat the eggs, gradually adding the sugar until the mixture doubles in size.
  • Add the vanilla and sea salt and whisk for a few more minutes.
  • Add the chocolate to the mixture and integrate perfectly.
  • Add the amaranth flour and mix until a homogeneous mixture formed.
  • Bake for about 40 - 45 minutes or until a toothpick or cake tester inserted in the center of the cake comes clean.
  • Remove from the oven and allow to cool.
  • Heat the whipping cream in a small saucepan.
  • Cover the chocolate with the cream in a bowl and let stand for 5 minutes.
  • Mix until integrated and you get the consistency of the gnache. Use it to cover the cake until warm or at room temperature.

 Share with us your amaranth dark chocolate fudge cake pie once you make it! Make sure to check out our other recipes too.


1 comment


  • Jenn

    What size pan do you suggest it isn’t mentioned


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