Chocolate cake... Who can resist? But imagine a chocolate cake that not only satisfies your sweet tooth but also gives you a natural energy boost. That's exactly what this intense dark chocolate cake, enriched with shilajit, offers. The deep bitterness of dark chocolate combines with the earthy, slightly smoky notes of shilajit for a unique and revitalizing taste experience. It's not just a dessert; it's a moment of pleasure and well-being.
The idea of combining chocolate and shilajit might seem surprising, but the result is remarkably harmonious. Shilajit, this nutrient-rich mineral resin, blends discreetly into the richness of the chocolate, adding subtle depth and significant nutritional value. Perfect for an energy boost after a long day, or simply for indulging in a healthy and balanced treat.
Get ready to rediscover chocolate cake in a whole new light! This recipe is simple, quick, and the result is a moist, fudgy, and incredibly delicious cake. Follow the steps and let yourself be surprised by this bold and delightful combination.
Ingredients
Serves 8:
- 200g of dark chocolate (minimum 70% cocoa)
- 150g of unsalted butter
- 150g of powdered sugar
- 3 eggs
- 50g of flour
- 1 pinch of salt
- 500mg of Purlema' Shilajit Resin
- 1 teaspoon of vanilla extract (optional)
Instructions
- Preheat the oven to 180°C (gas mark 6). Grease and flour a 20cm diameter round cake tin.
- Melt the chocolate and butter in a double boiler or in the microwave. Mix until smooth and homogeneous.
- In a bowl, whisk the eggs and sugar until the mixture turns white.
- Gently incorporate the melted chocolate-butter mixture into the egg-sugar mixture.
- Add the flour and salt, then mix just enough to combine the ingredients, without overworking the dough.
- Dilute the Purlema shilajit resin in a teaspoon of hot water. Gently stir it into the paste. Add vanilla extract if desired.
- Pour the batter into the prepared pan and bake for 20-25 minutes. The center of the cake should remain slightly gooey.
- Let the cake cool in the mold for 10 minutes before removing it from the mold onto a wire rack.
- Allow to cool completely before serving. Enjoy on its own or with a scoop of vanilla ice cream or custard.
Chef's Tips
For an even more intensely chocolatey cake, you can add a tablespoon of unsweetened cocoa powder to the batter.
For a softer texture, you can replace some of the flour with almond flour.
Keep a close eye on the baking time, as it can vary depending on the oven. The cake is ready when the center is still slightly wobbly.
Conservation
This cake can be kept for up to 3 days at room temperature, in an airtight container.
It can also be frozen for 2-3 months. Defrost it in the refrigerator before eating.
Want to learn more about shilajit and its benefits? Check out our informative blog to discover all the secrets of this ancient resin. For more delicious and original recipes, visit our recipe blog .
