RECIPE
1) 10 gms almonds
2) 5 gms cocoa powder
3) 15 gms ragi flour
4) 20 gms whole wheat flour
5) 1/4 tsp baking powder
6) 1/4 tsp baking soda
7) 40 gms dates ( measured after removing seeds)
8) 1/2 tsp vinegar / lime juice
9) 15 gms coconut oil
10) 20 gms dark chocolate or chopped nuts (99% - chopped into small chunks)
11) water as required
12) 2 tbsp or as required thick sour curd
13) 1 tsp vanilla custard powder/ corn flour + vanilla flavouring.
Grind ingredients 1-6 into a fine powder and keep aside.
Boil the dates in water until soft . Once it cools down blend it into a thick smooth paste using as little water as possible and transfer all of it, scrapping the sides of the blender, into a mixing bowl.
Whisk together curd , custard powder and 1/2 tsp of dates paste and keep aside.
Preheat the oven to 150°C
Grease and dust a 5"×5" square pan.
Into the dates paste, add the coconut oil and mix well. Add in the ground flour mixture and fold until just combined ( it will be super thick at this stage) add 1-2 tbsp of water into the blender jar and shake well to dissolve the dates paste if any left and add into the batter. Add in the vinegar and gently fold until smooth dropping consistency has been achieved. Use more water if needed. Fold in the chopped chocolate and transfer the batter into the tin. Level it and pour the curd mixture at random spots . Swirl it with a knife and bake for 25 mins or until a knife inserted in the center comes out with a few crumbs only and no traces of the batter.