VEGAN CHOCOLATE FONDANT
Info
An indulgent Vegan Chocolate Fondant made with our much-loved Biona Organic Vegan Dark Cocoa Spread. Experience an ooey-gooey dark chocolate middle encased in a spongey cakey outer layer.
Ingredients
Outer case:
100g flour 40g cocoa ½ tsp baking soda ½ tsp salt 50g caster sugar 70g light brown sugar 250ml Biona Organic Oat Drink, at room temperature 50ml neutral oil 1 tsp Biona Organic Apple Cider Vinegar 1 tbsp ground flaxseeds 1 tsp vanilla extractCoating: 2 tbsp plant based butter
A dusting of Biona Organic Palm Sugar and Cocoa powder
Method
- To make the fondant, add the Dark Cocoa Spread to a heatproof bowl. Add cream to a small saucepan and heat over medium heat, until just simmering.
- Remove the saucepan from heat and pour the heated cream over the chocolate spread and use a spatula to stir until combined.
- Place the bowl directly in the freezer for an hour, or in the fridge for 2 hours.
- Once the filling has chilled, preheat the oven to 180˚C ( 160˚C fan-assisted). Coat 4 ramekins with butter and sprinkle with Coconut Palm Sugar. Tap out the excess sugar.
- In a large bowl, sift together flour, cocoa, baking soda, and salt. Whisk to combine. Add the caster sugar and light brown sugar and stir to combine.
- In a separate bowl, whisk together milk, oil, apple cider vinegar, flax seeds and vanilla extract. Fold the wet ingredients into the dry, until no dry spots remain.
- Pour two spoonfuls of batter into the ramekins. Place one tbsp of ganache into the centre of each half filled ramekin. Divide remaining batter among ramekins.
- Place the filled ramekins onto a baking tray and place the baking tray in the oven. Bake for 14-15 minutes.
- Let the fondants cool for 10-15 seconds, then run a life along the edges of the ramekin to loosen the fondants. Invert them onto their plates and sprinkle them with cocoa powder.
- Serve and enjoy!
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