Chocolate Squares with Apples and Oranges

We spent a very relaxing weekend at the cottage with my little wonder of a godson and his parents. It was full of raking leaves and picking mushrooms, knitting on the porch in the autumn sun and watching the little guy play with the toys me and my brothers used to have as kids. Indescribably lovely time was had by all, I think. It was a little sad to be in Helsinki again on Sunday evening, home alone when Heikki had hurried off to meet his study group, so I desperately needed to bake something to lift my spirits. I made use of what we had in the house – it was too late for shopping – and also had to create something a little healthy, since you can’t have chokladbollar every day.

Here’s what I came up with: chocolate squares with grated apple, orange juice, and a hint of cardamom thrown in the batter. Moist and gently fruit-flavored, these treats made the transition to urban environment much easier for me!

I would say these are best when eaten warm, either on the day of baking or warmed up a bit on the following days. We don’t have a microwave oven, so we always warm leftovers on the stove. Today, I just heated a small non-stick frying pan and fried the cake for a minute or two on both sides, until a thin crust formed and the insides softened.

The Wet Mix:

  • 70 g dark chocolate, melted
  • 2 tablespoons canola oil
  • 1 small apple, grated
  • 1 dl freshly squeezed orange juice with pulp
  • 1 dl plain soy yoghurt

The Dry Mix:

  • 1 and 1/4 dl whole wheat flour
  • 3 tablespoons chick pea flour (gram)
  • 2 tablespoons potato (or corn) starch
  • 1 and 1/2 tablespoons cocoa powder
  • 1 dl muscovado sugar
  • 2 tablespoons vanilla sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom

First, I melted the chocolate, set the oven to 175 degrees Celsius, and covered a small (23 X 15 cm) baking dish with some parchment paper. Then I sprayed the paper with a little olive oil to prevent sticking.

I set the chocolate aside to cool down a little, and mixed the dry ingredients in a large mixing bowl. When the oven seemed ready, I added the oil to the chocolate, and mixed until combined. Then I added the rest of the wet mix ingredients to the chocolate bowl, and stirred until the mixture was pretty smooth.

I poured the wet mix in the dry mix bowl and stirred with a fork until thoroughly combined. Then I poured the baatter in the baking dish and baked it for about 30 minutes, until a toothpick inserted in the center of the cake came out with a few moist crumbles.