Bambara Tea Cakes/ Chocolate Bambara Praline Ganache

For the cake layers:

226g unsalted butter melted

250g brown sugar

100g sugar

4 eggs 

260g bambara flour

2g baking powder

4g salt

40g cocoa nibs, raw


Paddle butter and sugars in the bowl of a kitchenmaid on low speed. Add egg, mix until just incorporated. Scrape down bowl and add bambara, baking powder and salt, paddle just util homogeneous.Divide evenly between 4 parchment lined quarter sheet trays, spread into an even layer and sprinkle with cocoa nibs. Bake 4-6 minutes 325F rotating halfway through. Remove form oven and cool.

For the ganache

50g bambara flour

75g fair trade milk chocolate, melted

50g sugar

1g kosher salt

50g heavy cream

Preheat oven to 350F, roast bambara flour for 8-10 minutes, until light brown. Place in the pitcher of a Vitamix blender with melted chocolate, sugar and salt. Process until fully incorporated, the final texture will not be smooth as it will retain the original crunch of the sugar. While still warm, spread a thin layer on one of the bambara cake layers. Continue layer cake layers, alternating cake and ganache,ending on cake as the final layer with the cocoa nibs facing up. Set in freezer. When set, release from pan and cut into 1” x 2” rectangles. Serve with coffee or tea.


anna fitting