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VEGAN CHOCOLATE FONDANT

RECIPES/SWEET TREATS/ CHOCOLATE


A really decadent and rich dessert ! one of my favourites before going vegan, here’s a recipe for a vegan one: ⁣

MAKES: PREP TIME: COOK TIME:

4 -6 servings 15 minutes (& two hours freeze time) 15 minutes

FOR THE GANACHE INSIDE:

100g Lindt 70% dark chocolate

100ml almond milk ⁣

FOR THE FONDANT:

110g plain flour (sifted) ⁣

30g or cocoa powder + extra for dusting⁣

1/2 tsp bicarbonate of soda ⁣

a pinch of 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

MAKE THE GANCHE:

Heat (in the microwave or in a bowl over a pot of boiling water) until completed melted )stirring in between, then pour into an ice cube tray and freeze for at least 2 hours) ⁣


MAKE THE FONDANTS:

1. Preheat the oven to 180°C and grease 4 pudding ramekins and dust with a generous layer of cocoa powder.

2. In a large bowl sift the flour, cocoa powder, bicarbonate of soda and salt. ⁣

3. Stir in the dark brown sugar. ⁣

4. In a separate bowl combine the almond milk, sunflower oil, instant coffee, red wine vinegar, warm water and egg replacer. ⁣

5. Add the wet mixture to the dry mixer and whisk until completely combined. ⁣

6. Remove the ice cube tray from the freezer and remove the ganache cubes. ⁣

5. Pour the fondant mixture into the pudding ramekins (around 1/4 way full) then add the ganache cube on top. ⁣

7. Cover with more fondant mixture until just more than half way. ⁣

8. Place in the middle of the oven and bake for 12-14 minutes (do not open the oven in between) ⁣

9. Once baked remove from the oven and serve immediately: loosen the sides with a knife and flip onto a plate.

10. Then lift the ramekin and enjoy. I like to serve mine with some vegan vanilla ice cream from and a dusting of cocoa powder. ⁣