This has got to be one of the most decadent breakfasts I have ever eaten.
Seriously, while I was eating it, I was thinking I must’ve died and gone to heaven or something, because there was no way in hell something this amazingly decadent could also be good for me, so good in fact that it had the right to be called healthy breakfast.
I know I’ve said this before, but I think this one surpasses them all. In fact, I’m still not sure that it was even for real. I might have dreamed it all… I think I’m going to have to give it another try just to make sure.
Eating this felt just like eating some decadent, warm, devilish and rich chocolatey dessert.
See what I mean?
While I am not a big fan of using the microwave oven, when I saw the recipe on The Edible Perspective, I thought it looked way too good to pass. Plus, it only stays in the microwave for a minute and a half, which isn’t so bad.
I have to admit that I was highly skeptical of the kind of texture that a cake cooked in the microwave would have. I half expected to get a really disappointing, tough and chewy cake. Well, honestly, I couldn’t believe how silky and smooth the texture was. Next time, I will even try to shorten the cooking time, in the hopes that this will make the texture even silkier, almost creamy, like some sort of an hooey and gooey chocolate lava concoction.
One thing is for certain, I will forever be thankful for this precious recipe! And there’s tons more where that came from, too!
Now, unlike Ashley, I happen to really love the earthy taste of storebought buckwheat flour, so this is what I used in my version. But, if, like her, you don’t care much for it, you can either try and find some raw buckwheat flour or, do what she did and make your own by grinding raw buckwheat groats. Or, I guess you could also plain substitute another kind of flour. I don’t see why it wouldn’t work.
Oh, and don’t let the rather lenghty list of ingredients discourage you. While it may give the impression that this will be quite extensive to make, it’s not the case at all.
Plus, you’re so very worth it! So take the time… your body, and your mind, will thank you for it!
Slighty Adapted from The Edible Perspective
- 1/2 banana
- 1 egg white
- 2 tbsp unsweetened soy milk
- 1 tbsp agave nectar
- 1 tsp pure vanilla extract
- 1/4 cup buckwheat flour
- 1 tbsp raw buckwheat groats
- 1 tbsp black chia seeds
- 1 tbsp dutch processed cocoa powder
- 1/2 tsp cinnamon
- 1/4 tsp baking powder
- Vanilla “custard” (Mix 1/2 scoop vanilla whey protein with 2 tbsp 0% fat plain greek yogurt)
- About a dozen cherries, pitted and halved
- 1 tbsp sliced almonds, toasted
- 1 tbsp carob chips
- 1 tbsp unsweetened shredded coconut
- In a bowl mash the banana until very creamy. Whisk in milk, egg white, agave nectar and vanilla extract.
- In a separate bowl, mix dry ingredients until well combined. Add banana mixture and mix well with a spatula until well incorporated.
- Grease a microwave safe bowl, or dessert cup, with a little bit of olive oil.
- Cover with a paper towel and microwave about 1 minute and 30 seconds
- While cake is cooking, mix plain yogurt together with whey protein powder to make vanilla custard. It might look like there is too much powder at first, but it will come together eventually. Same goes for the “lumpy” feeling. Just let the custard rest for about a minute and it will become nice and smooth.
- Top cake with custard, cherries, almonds, carob chips and coconut.
- Have a seat (very important!) and just dig in!
Careful: Cherry Avalanche Ahead!
I really wish you could just dig in. Wow this is good stuff!