Chocolate Cake and Shilajit: A Delicious Natural Energy Boost

Chocolate cake is a timeless classic that always makes an impression during celebrations and moments of sharing. Imagine a moist cake, rich in chocolate, enhanced by a unique touch of shilajit, this precious resin known for its beneficial properties. This dessert is not only delicious; it also provides an energy boost thanks to the benefits of shilajit, making it perfect for recharging your batteries after a long day.

This cake is ideal for chocolate lovers who want to combine indulgence with wellness. It’s perfect for a birthday party, an afternoon snack with friends, or even as a dessert after a good meal. Join me on this culinary adventure, and together, let’s bring this chocolate shilajit cake to life that will delight your taste buds!

Ingredients

For 8 people:

• 200 g of dark chocolate
• 150 g of butter
• 150 g of sugar
• 4 eggs
• 100 g of flour
• 1 teaspoon of baking powder
• 10 g of shilajit (resin)
• A pinch of salt

Instructions

1. Preheat your oven to 180°C (thermostat 6) and grease a cake pan.
2. In a saucepan, melt the dark chocolate and butter over low heat, then remove from the heat and let it cool slightly.
3. In a large bowl, beat the eggs with the sugar until the mixture turns pale and frothy.
4. Incorporate the melted chocolate mixture into the beaten eggs, then add the shilajit, making sure to dissolve it well.
5. Sift the flour, baking powder, and salt, then gently fold them into the chocolate mixture.
6. Pour the batter into the mold and bake for about 25 minutes, or until a knife inserted in the center comes out clean.
7. Let the cake cool in the mold for 10 minutes before unmolding it onto a rack.
8. Serve warm or at room temperature, accompanied by a scoop of vanilla ice cream or custard for maximum indulgence.

Chef's Tips

For an even more intense flavor, feel free to add crushed nuts or chocolate chips to the batter. The shilajit can also be substituted with other superfoods like spirulina or raw cocoa powder while still retaining the nutritional benefits.

Storage

This cake keeps well in the refrigerator for 3 to 4 days in an airtight container. You can also freeze it, well wrapped, for up to 3 months.