So this bag full of gorgeous and healthy cacao nibs, which I bought last year during my visit to London, has been sitting in my fridge staring at me in deep anticipation of being picked up. And I was guilty of not having done a justice to these lovely healthy chocolate beans. For the uninitiated, cacao nibs are basically cacao beans that have been roasted and broken into smaller pieces. So naturally, they don’t contain sugar and a very good source of essential nutrients. And they are amazingly crunchy and have a beautiful chocolate taste, which could be an acquired taste as well. I sometime bung in a handful of cacao nibs in my daily bowl of cereals in the morning, whenever I feel like having chocolate in breakfast, and that too without feeling guilty of having gobbled down the unnecessary calories. But just besides having them with cereals, I wanted to do something else with this lovely crunchy health food. While I was traveling to home last weekend, I baked these beautiful mini white chocolate loaf cakes in tiny little ceramic loaf pans. These loaf cakes are basically adapted from Donna Hay. The delish white chocolate loaf cakes studded with cacao nibs and some demerara sugar were an instant hit at home. The chocolate crunch contrasted very well with the moist white chocolate cake crumb. By the time, I could think of having a second slice, they were all gone. Kids liked them so much! And they are perfect treat to pair up with a mug of coffee.
- 220 gm plain flour
- 110 gm caster sugar
- 50 gm unsalted butter, melted
- 1 1/2 tsp baking powder
- 120 gm white chocolate, melted
- 80 ml buttermilk
- 2 eggs
- 50 gm Demerara sugar
- 80 gm dark chocolate chips
- 50 gm cacao nib
- Preheat oven to 160 degree C. Grease and line three mini loaf pans of about 350 ml capacity.
- Mix together Demerara sugar, dark chocolate chips and cacao nib. Keep aside.
- In a separate bowl, whisk together flour, caster sugar, butter, white chocolate, buttermilk, baking powder and eggs to make a smooth batter.
- Divide the batter equally into prepared loaf pans. Sprinkle the cacao nib mixture over batter in pans. Bake for about 30 - 35 minutes or until a skewer inserted into the centre of a loaf comes out clean.
- Let cool in pan completely.
Hey Himanshu! You have a lovely blog, with an amazing collection of recipes. I am going to try this recipe very soon! Could you please tell me where do you get lavender/dried lavender in Delhi NCR? I haven’t been able to source it yet