INGREDIENTS
4 eggs at room temperature
60 g sugar
50 g vegan butter (or margarine)
120 g buckwheat flour
40 g almond flour
10 g cacao powder
8 g baking powder
raspberry jam
1 tsp of rum extract
about 1 glass of water (150 g ish)
For the chocolate ganache:
100 g semi-sweet chocolate
60 g almond milk
DIRECTIONS
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Preheat the oven to 180 C - 356 F.
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Line a 28cm x 21cm baking tin with parchment paper.
In a large bowl combine: almond flour, buckwheat flour, cacao powder, baking powder
In a separate bowl, beat the eggs with the sugar, added gradually, with a hand mixer until smooth and fluffy, it'll take a couple minutes. Melt the butter in the microwave (or margarine) and add it to the mixture.
Gradually add the dry ingredients to the egg mixture and mix gently with a spatula.
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Pour the batter into the prepared baking tin and smooth out the top. Bake for about 10-11 minutes or until a toothpick comes out clean.
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Remove from the oven when ready and let the cake cool down on a cooling rack.
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Place the cake on a flat surface. Use a 2 inch round cutter to cut out about 24 shapes.
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Mix the rum extract with the water and brush each cake round with the mixture, with a pastry brush. This will keep your cakes soft and moist and will add that extra flavour. Rum tastes amazing with chocolate but If you don’t like it you can substitute with something else like vanilla extract.
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Sandwich 3 rounds together with about 1 tsp of raspberry jam between each layer.
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Chop the chocolate and place into a small bowl. Heat the almond milk until boiling point, pour over chocolate and stir until the chocolate is very smooth and has melted, if it’s not smooth enough add more warm almond milk. Place the cakes on the cooling rack with a plate under it (this will prevent the chocolate to end up on the table :D)
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Pour the smooth chocolate on each of the cakes and place them in the fridge for about 20 minutes.
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After 20 minutes decorate the cakes with cranberries, sprinkle with sugar, take LOTS of photos of them (LOL) and now you can serve them. Enjoy!
