Chocolate cake in 10 minutes

Name: Chocolate cake in 10 minutes
Ingredients: 100 g walnuts; 100 g raisins; 1 teaspoon rum flavoring; 1 teaspoon vanilla flavoring; 300 ml mineral water; 210 g flour; 40 g cocoa; 200 g sugar; 10 g baking powder; 1/4 teaspoon salt; 1 teaspoon orange zest; 1 teaspoon lemon zest; 1/8 teaspoon ground cardamom; 80 g oil; 50 g dark chocolate (optional)

Dessert - Chocolate cake in 10 minutes by Carla A. - Recipia

This chocolate cake in 10 minutes has toasted walnuts and raisins soaked in flavorings, and bakes in the microwave in 9 minutes. Cocoa, mineral water, orange and lemon zest, and a little cardamom make a moist, soft crumb; in a conventional oven, it bakes for 40 minutes. I eat it plain, once it has cooled. Prep: 15 minutes. Cook: 17 minutes. Rest: 10 minutes. Total time: 42 minutes. Serves: 8. About 420 kcal and 6 g protein per serving.

Ingredients

100 g walnuts
100 g raisins
1 teaspoon rum flavoring
1 teaspoon vanilla flavoring
300 ml mineral water
210 g flour
40 g cocoa
200 g sugar
10 g baking powder
1/4 teaspoon salt
1 teaspoon orange zest
1 teaspoon lemon zest
1/8 teaspoon ground cardamom
80 g oil
50 g dark chocolate (optional)

Preparation

1. Heat the oven to 170°C. Put the walnuts on a baking tray and toast for 8 minutes, until they start to smell nutty. Pour the flavorings over the raisins and add 50 ml of the mineral water; leave to soak for 10 minutes. 2. Grind half the walnuts and finely chop the other half. Mix the flour, cocoa, sugar, baking powder, salt, citrus zest, and cardamom with the walnuts and soaked raisins. 3. Pour 250 ml of mineral water over the mixture and whisk. Add the oil and mix again. If using chocolate, grate it or cut it into small cubes and fold it into the batter. 4. Pour the batter into a silicone mold. Bake it in the microwave for 9 minutes or in the preheated oven at 180°C for 40 minutes. Check the center with a toothpick; if batter sticks to it, bake the cake for another 1 minute at a time in the microwave or 5 minutes at a time in the oven, then check again. Take it out as soon as it is baked.

Notes

I serve it with black tea, cut into small squares, with no sauce or cream on top. For a fruit version, place 1 medium banana (120 g), sliced, between two layers of batter; the cake contains gluten from the flour and nuts. Optional dark chocolate is less sweet than milk chocolate. Choose walnuts that don't smell rancid, since a short toast won't change the taste of old walnuts. Grate the zest finely and stop before the white part, which can make the batter bitter. In the microwave, a low, wide silicone mold cooks the batter faster than a deep one. When there are four of us for a meal, I keep the full quantities and cut the cake into eight pieces. Store it covered in the fridge for up to 3 days.