Chocolate Chipotle Kumquat Cake

Small little chocolate cakes, perfect for serving

with coffee or gifting to a friend.

As Always,

ENJOY!

Recipe Source: Sourdough by Sarah Owens

INGREDIENTS

150g kumquats, quartered and seeded

185g unsalted butter

150g panela sugar, grated

1 large egg

yolk of 1 large egg

1 tsp. vanilla extract

130 g of 100% hydration starter

95 g medium grind rye flour

50 g cocoa powder

3/4 tsp. baking soda

1 tsp. cinnamon

3/4 tsp. finely ground chipotle chili

3/4 tsp. salt

60 g hazelnuts, toasted, skinned, and coarsely chopped

Preheat oven to 350 degrees, and lightly grease mini loaf tins.  In a small saucepan, cook the kumquats and panela over medium low heat, stirring occasionally, until syrupy, 8 to 10 minutes. Turn off the heat and stir in the butter until melted.  Transfer to a medium bowl and set aside to cool.  beat in the egg, egg yolk and vanilla.   Add the starter and stir with a fork until combined. 

In a separate small bowl, whisk together the flour, cocoa, baking soda, spices and salt. Stir the dry ingredients into the kumquat mixture, small batches at a time, being careful not to over mix.

Stir in the hazelnuts, saving a few for topping, and divide the batter between the tins.  Sprinkle the remaining nuts on top. 

Bake for 18 to 22 minutes, until a tooth pick inserted in the middle tests clean.