Pu-erh is an earthy aged tea from China’s Yunnan Province. Its richness pairs particularly well with chocolate. You can find it at most tea shops or you can use Lapsang souchong, Earl Grey, or Darjeeling black tea instead. Making these in muffin cups helps with portion control.
1/2 cup (125 mL) unsalted cashews
2 Tbsp (30 mL) chopped Pu-erh tea
1 3/4 cups (430 mL) whole wheat pastry flour
1/2 cup (125 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) salt
2 large free-range eggs
3/4 cup (180 mL) sucanat or other raw style sugar
1/2 cup (125 mL) grapeseed oil or melted coconut oil
1 tsp (5 mL) vanilla extract
1 tsp (5 mL) chocolate extract (optional)
4 oz (113 g) dark chocolate, chopped
2 Tbsp (30 mL) pure maple syrup
Raspberries for topping
Place cashews in bowl, cover with water, and soak for 2 hours.
Bring 1 1/3 cup (330 mL) water to a simmer and pour over tea; let steep 5 minutes. Drain through fine sieve and discard solids.
Preheat oven to 350 F (180 C). Lightly grease 12 medium-sized muffin cups.
In large bowl combine flour, cocoa powder, baking powder, baking soda, and salt.
In separate bowl lightly beat eggs. Mix in sugar, oil, vanilla extract, chocolate extract (if using), and 1 cup (250 mL) of steeped tea, reserving remainder for ganache.
Add wet ingredients to dry ingredients and mix until everything is moist. Pour batter into muffin cups and bake for 18 minutes, or until tester comes out clean. Let cool several minutes before unmoulding.
As cakes bake, drain cashews and place them in blender. Add just enough water to cover them, about 1/2 cup (125 mL), and blend until smooth.
In small saucepan combine cashew cream and chocolate. Heat over low heat until chocolate melts, stirring often. Gradually stir in maple syrup and reserved steeped tea.
Serve cakes topped with cashew ganache and raspberries.
Each serving contains: 310 calories; 6 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 37 g carbohydrates; 5 g fibre; 69 mg sodium
source: "Say Yes to Chocolate", alive #352, February 2012
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