Fondant chocolate and carob cake

I learned to make “Chocolate Fondant” from a young age, from a neighbor whom I called “Tata Khadidja”. This succulent cake loved by adults and children alike.

For this time, I wanted my cake to be more “nutritious”, so I added (to my recipe) powdered “Carob”; the latter is similar to cocoa; let's first see the recipe then let's know what Carob is.

Recipe :

Ingredients: for a mold of 22 cm in diameter

·        40g of flour (with a little more for the mold);

·        10g of carob powder;

·        1 pinch of salt ;

·        90g of sugar (or less);

·        1 packet of baking powder;

·        75g of butter (or margarine);

·        100 g of chocolate (dark or milk);

·        3 eggs.

Preparation:

·     In a salad bowl, put the flour, sugar, carob powder, yeast and salt: mix and dig a well;

·     In a bain-marie, melt the chocolate and the butter;

·     Pour this mixture between the dry ingredients (in the salad bowl): use a “Maryse” spatula;

·     Mix everything, then add the eggs;

·     Pour the mixture into a buttered and floured mold or lined with parchment paper;

·     Bake in a preheated oven at 180° for 25 minutes, but watch the cooking.

Carob is the fruit of the carob tree, a tree originating from the Middle East, which then spread to the Mediterranean basin. In the form of a pod, the carob is exploited for its nutritional benefits and its many virtues on health. From a carob pod, we obtain 2 products: carob powder and carob gum.

Carob pods are green at the start of their development (in September/October), and it takes 9 to 10 months to harvest them. When ripe, the pods take on a dark brown color.

The nutritional composition of carob powder is very interesting for health. It contains a long list of beneficial components for our body:

·        Antioxidants;

·     Mineral salts and trace elements: calcium, phosphorus, potassium, magnesium, silica and iron;

·        Carbohydrates;

·        vitamins: A, B, B2, D2 and E;

·        Fibers: 40 g of fibers per 100 g of powder;

·        Proteins;

·        Pectin.

For my family, this cake is preferred eaten cold, with a cold juice … And bon appétit.

 

Madame MAMCHAOUI Djazila marries HAMIMED