Chocolate Pu-erh Cakes with Cashew Ganache

serves 12

Pu-erh is an earthy aged tea from China’s Yunnan Province. Its richness pairs particularly well with chocolate. You can find it at specialist tea shops or you can use Lapsang souchong, Earl Grey or Darjeeling black tea instead. Making these in muffin cups helps with portion control.

1/2 cup (125 ml) unsalted cashews
1 1/2 Tbsp (30 ml) chopped Pu-erh tea
1 3/4 cups (435 ml) wholemeal pastry flour
1/2 cup (125 ml) unsweetened cocoa powder
1 tsp (5 ml) baking powder
1/2 tsp (2 ml) baking soda
1/4 (1 ml) tsp salt
large free-range eggs
3/4 cup (180 ml) raw sugar
1/2 cup (125 mL) grapeseed oil or melted coconut oil
1 tsp (5 ml) vanilla extract
4 oz (110 g) dark chocolate, chopped
1 1/2 Tbsp (30 ml) pure maple syrup
Raspberries for topping

1. Place cashews in bowl, cover with water and soak for 2 hours.
2. Bring 1 1/3 cup (330 ml) water to a simmer and pour over tea; let steep 5 minutes. Drain through fine sieve and discard solids.
3. Preheat oven to 180 C. Lightly grease 12 medium-sized muffin cups.
4. In large bowl, combine flour, cocoa powder, baking powder, baking soda and salt.
5. In separate bowl, lightly beat eggs. Mix in sugar, oil, vanilla extract and 1 cup (250 ml) of steeped tea, reserving remainder for ganache.
6. Add wet ingredients to dry ingredients and mix until everything is moist. Pour batter into muffin cups and bake for 18 minutes or until tester comes out clean. Let cool several minutes before unmoulding.
7. As cakes bake, drain cashews and place them in blender. Add just enough water to cover them, about 1/2 cup (125 ml) and blend until smooth.
8. In small saucepan combine cashew cream and chocolate. Heat over low heat until chocolate melts, stirring often. Gradually stir in maple syrup and reserved steeped tea.
9. Serve cakes topped with cashew ganache and raspberries.

Each serving contains: 1298 kilojoules; 6 g protein; 17 g total fat (4 g sat. fat, 0 g trans fat); 37 g carbohydrates; 5 g fibre; 69 mg salt

source: "Say Yes to Chocolate", alive Australia, Autumn 2013