Upside down rhubarb chocolate cake
Finally, here’s the recipe for the upside down rhubarb chocolate…
Think raspberry and chocolate. In layers. Nothing else. Sound good? Cause that’s exactly what these bars are. A friend asked me if i could make a cake with raspberries and chocolate, so i came up with probably the simplest thing you could come up with, but i think that’s what makes these bars so awesome. They’re easy to make, no fancy ingredients, and easy to transport as they’re pretty firm (awesome feature huh? :D) They’re also healthy (almost no sugar, grain and gluten free, only natural ingredients) and approved by a whole crowd of vegans 😛 I was actually surprised how much they loved them, they practically ripped them out of my hands hahaha
So i figured if they’re this good, it’d be unfair not to share the recipe. Well here it is for you, just scroll down!
RASPBERRY CHOCOLATE LAYER BARS
(makes about 12)
for the chocolate layer:
for the raspberry layer:
For the chocolate layer, mix all the ingredients in a bowl using your hands, or any other tool that will help you form everything into a dough that sticks together. Place one half of the dough in a rectangular form lined with a baking sheet (i think mine was about 20x30cm) and press it down evenly on the bottom, using your hands or a spoon or a small glass. Place a second baking sheet on top and do the same with the second half of the dough. Place the form in the freezer while you prepare the raspberry layer.
For the raspberry layer, place the raspberries and water in a pot on medium heat. Stir occasionally with a (wooden) spoon until the raspberries have ‘melted’ completely, meaning they should almost be liquid with only some pieces in between. You can now increase the temperature to high and add the vanilla, maple syrup and agar agar while stirring consistently. Turn off the heat when the mixture is almost boiling.
Take the chocolate layers out of the freezer and remove the second layer (including baking sheet haha). Pour about half of the raspberries on top of the first layer and even it out with a spoon. Now carefully place the second chocolate layer on top (should be firm enough now, but still be careful). Pour the rest of the raspberries on top and place in the freezer again to set, about 10-15mins. After that you can remove your cake from the freezer and put it in the fridge until you’re ready to eat it (or eat it right away hahah)
Just cut it in squares and maybe add some toppings (i used coconut shreds and dried rose leaves)
That’s it! I swear it’s less complicated than it looks, just give it a try 😉