RECIPE:
BARofChoc Post-its ‘Pistachio and Dark Chocolate Semolina Cake’ by Vinita Mungi
Preparation time:
2 hours 45 minutes
Serves:
4-6
Ingredients:
BAR Dark Couverture 70% Sugar-free - 200g
All-purpose Flour - 40g/ ⅓ cup
Fine Semolina - 1 tbsp
Sugar or Stevia - 2 tbsp
A Pinch of salt
Oil - 80 ml/ ⅓ cup
Non-dairy Yogurt - 120 g/ ½ cup
Non-dairy Milk - 180 ml/ ¾ cup
Vanilla Extract - 1 tsp
Food Colouring (optional)
Baking Soda - 30 g/ ¼ cup
Baking Powder - ½ tsp
Chopped Pistachios - ¼ cup
Directions:
1. Combine the dry ingredients in a large bowl.
2. Add in the wet ingredients, whisk well and set the batter aside for 30 mins to hydrate.
3. Whisk gently until just combined and pour into a greased 8-inch round pan.
4. Bake at 180°C for 35–40 minutes. Let it cool completely before frosting.
5. Chocolate Ganache Frosting:
Melt 200g finely chopped sugar-free chocolate in 200ml hot coconut milk.
6. Let it sit for 10 minutes and then whisk until smooth.
7. Chill until thickened and frost the cake. Finish with more chopped pistachios on top!