Mar 7, 2009
Chocolate Cake for breakfast
Last night I tried out a new recipe.
I can't show you pictures of what it originally looked like because it's already almost gone. I am currently finishing the last piece for second breakfast.
But it's g o o o d.
I changed the recipe a little bit to omit the sugar.
Good Sense Brownies
(adapted from a Homemakers magazine recipe)
-Melt 1/4 cup margerine or butter with 2 squares of bittersweet (or semisweet) bakers chocolate in a sauce pan over medium heat.
-Stir in 1/2 to 3/4 cup brown rice syrup. (the original recipe called for 3/4 cup granulated sugar, but we are off the sweet stuff and I had the rice syrup on hand, I bet agave or honey would work too.)
-Stir in 1 beaten egg and 1 tspn vanilla (I used cinnamon because we are out of vanilla at the moment)
-Add 1/2 cup flour (we used Bob's Red Mill gluten free mix), 1/2 cup cooked and mashed sweet potato, 2 tbspns cocoa powder, 1 tspn baking powder an 1/4 tspn salt
Mix this all together until just combined.
-stir in 1/2 cup chopped walnuts.
Spread into a lightly greased 8" cake pan and bake for 25-30 minutes at 350 until a toothpick comes out mostly clean.
This is SO MOIST, and super rich. It's almost like a flourless torte or fudge or something. I am thankful that it only makes a small cake because holy shit, I have eaten most of this thing in the last 10 hours and I would keep eating it if it were larger.
Which would be bad.
I am going to have to eat salad for the rest of the weekend as it is just to balance out breakfast.