http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

http://schneiderchen.de | © 2017 | http://angiesrecipes.blogspot.com

Tender, moist chocolate cake made with wholegrain einkorn flour, wine fermented sauerkraut with a milk chocolate glaze and red peppercorns. Do rinse the sauerkraut in cold water to tame the salty and overly sour flavour. And finely chopping it up before adding to the batter so that they won't clump together in a tangle. You can serve the cake unglazed or simply dusted with icing sugar.
Sauerkraut Einkorn Chocolate Cake inspired by Eat Smarter
BatterGlaze, optional

250 g Einkorn flour
120 g Dutch-processed cocoa powder
15 g Baking powder
Pinch of salt
125 g Butter, softened
150 g Erythritol sweetener 20 g Coconut sugar
3 Large eggs, room-temperature
1 tsp Vanilla powder
300 ml Aroy-D coconut milk 17% fat
200 g Wine fermented sauerkraut, rinsed, drained and finely chopped

250 g Milk chocolate, chopped
1 tsp Coconut oil
1 tbsp Red peppercorns

Preheat the oven to 160C/320F. Line a 24cmx12cm loaf pan with parchment paper and set aside.
Whisk together the einkorn flour, cocoa powder, baking powder and salt in a bowl.
In a large mixing bowl, cream the butter, erythritol sweetener and coconut sugar with a hand-held mixer until light and fluffy. Add in eggs, one at a time, and vanilla powder. Beat well.
Reduce mixer speed to low and slowly add in about half of the flour mixture. Beat until just i...