Miss MELASA carob

Preparation steps

• I always almost ritually separate the egg whites in the mix and leave them to air in the air, the slice and the biscuit are better) slowly a mixture of flour and margarine, rogaccccc ... finally molasses, then buttermilk to thicken, to stir more easily, I am very impatient with the cakes I love, and these MISS, as I call them, mini cakes are grateful for every festive and weekend situation.Fast and decorative and full of flavor. These are very healthy ingredients, there are two spoons of ground flax in the buttermilk, a fibrous cake, black chocolate, again a healthy variant and the flour can also be gluten-free, I used darker graham, it goes well with chocolate and carob.
• Molasses and cocoa wonderfully complement the carob verse with carob in this biscuit, and even that pudding powder, but I always sprinkle with a little olive oil, just so that the Mediterranean ingredients are bound, maybe a bit of rum, not all rum sugar so as not to kill the smell of carob. sne of egg whites, lightly, it is lightly salted and has half a lemon in it, juice, so that everything melts and caresses through the spatula, I always determine my famous pot, I spread it with margarine first, then I put baking paper, because the cake sticks better is less uneven. I order a little dark chocolate before pouring the dough into the mold. It is a ritual, with carob, you won't have to worry.
• In a preheated oven, squeeze the play and let the autumn scents carry you ... at least forty minutes, and check a bit, it's okay, the ovens are as weird as their housewives, they know how to surprise hehe ... While the cake is baking, prepare the dressing of pomegranate syrup, or liqueur that you like, and maybe wild pomegranate or zova, fits, I had blackberries, but I prefer pomegranate and I poured hot syrup over the cake to make it juicy, in the dough it is not very sweet, as much as you like) and because of the carob and fragrantly strong, you pour it in a mold, pot and when it cools down you can easily take it out with baking paper ... a little carob, a topping topping with each cut piece ...