Vegan Chocolate Fondant
Ingredients
For the ganache:
- 100g Lindt 70% dark chocolate
- 100ml almond milk
- Heat (in a bowl over a pot of boiling water until completed melted) and pour into an ice cube tray and freeze for at least 2 hours.
For the fondant:
- 110g cake flour OR Orgran All Purpose Plain Flour (sifted)
- 30g or cocoa powder + extra for dusting
- 1/2 tsp bicarbonate of soda
- 1/4 tsp salt
- 90g of dark brown sugar
- 100ml almond milk
- 40 ml sunflower oil + extra for greasing
- 2 tsp instant coffee
- 1 tsp red wine vinegar
- 150 ml of warm water
- 2 tsp Orgran Egg Replacer
Method
- Preheat the oven to 180°C and grease 4 pudding ramekins and dust with a generous layer of cocoa powder.
- In a large bowl sift the flour, cocoa powder, bicarbonate of soda and salt.
- Stir in the dark brown sugar.
- In a separate bowl combine the almond milk, sunflower oil, instant coffee, red wine vinegar, warm water and egg replacer.
- Add the wet mixture to the dry mixer and whisk until completely combined.
- Remove the ice cube tray from the freezer and remove the ganache cubes.
- Pour the fondant mixture into the pudding ramekins (around 1/4 way full) then add the ganache cube on top.
- Cover with more fondant mixture until just more than half way.
- Place in the middle of the oven and bake for 12-14 minutes (do not open the oven in between)
- Once baked remove from the oven and serve immediately: loosen the sides with a knife and flip onto a plate, Then lift the ramekin and enjoy. I like to serve mine with some vegan ice cream and a dusting of cocoa powder.
Credit: @abiteofvegan_
