The story of the chocolate sauerkraut recipe
One day before:
David at Briggs Maple: “I know a guy who produces sauerkraut. It’s a fermentated cabbage. You might wanna check what they do for your challenge.”
Me: “Interesting. I don’t know about it.”
David: “Yes! And he actually makes a chocolate cake with it.”
Me: “No way! That sounds really cool. Let’s go and meet him.”
The day after:
Craig at Lewis Montain Fresh Farm welcoming us and leading us to his facilities : “Welcome to our sauerkraut facilities.”
Me (checking the ads in front of us) : “Oh, sauerkraut is choucroute!”
And here we are about to make a chocolate cake with choucroute, a very popular dish in the east of France. But I never heard of anyone using it for dessert. Amazing. Thank you Craig for this fantastic experience.
May I say your mum confessed the chocolate sauerkraut cake we made was “an acceptable improvement of the recipe”?
Chocolate sauerkraut cake gluten-free
- 100 grams rice flour
- 50 grams buckwheat flour
- 1 coffee spoon of gluten-free baking powder
- 115 grams soft butter
- 3 eggs
- 180 grams sugar
- 20 grams cocoa powder
- 100 grams drained chopped sauerkraut
- 100 grams dark chocolate 70% for the chunks
- 200 grams dark chocolate 70% for the glazing
Preheat the oven to 350°F.
Mix the rice flour, the sweet white sorghum flour, the baking powder and the cocoa powder. In a seperate bowl, beat the eggs and sugar until it whiten. Add the soft butter. Mix it well. Add 1/3 of the dry ingredients. Mix it well. Add the rest of the dry ingredients and mix it again. Cut the chocolate into chunks. Add the sauerkraut and the chocolate and mix it slightly. Pour in a cake mold. Cook for 45 minutes. Leave to cool before removing from the mold.
Temper the chocolate. Glaze the cake with the tempered chocolate.