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LITTLECHERUB
Chocolate cake from wendy de laat
A delicious European recipe for a chocolate cake from Wendy de Laat
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Ingredients
Directions
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Cover a small baking tin with baking paper.
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Put all the ingredients in a blender and blend them finely and smoothly.
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Spoon the mixture into the baking tin and put in the refrigerator for at least 12 hours.
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With this you make a small cake.
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If you want to make a bigger cake, double (or triple) the quantities.
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Serve with raspberries and / or blueberries and coconut cream.
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Coconut cream is made by scooping the thick layer of the liquid from a can of coconut milk and putting the mixer on it.
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Nutrition
0Calories
Sodium0% DV0g
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
Fiber0% DV0g
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