- 1/2 cup (120ml) aquafaba
- 3.5oz (100g) vegan chocolate almond-orange
Cake:
- 1 cup (120g) all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- pinch of salt
- 1/2 cup (120ml) plant milk
- 1 tsp apple cider vinegar
- 1/4 cup (60ml) coconut oil
- 1/4 cup (80g) maple syrup
Ganache:
- 7oz (200g) vegan chocolate
- 1/8 cup (30ml) rice milk
Read also: 3-INGREDIENT FUDGY COOKIES
1. Melt the almond-orange chocolate over a waterbath until smooth and set aside to cool.
2. Add the aquafaba to a chilled bowl and beat on high until stiff peaks form, 5-10 minutes (you can’t overheat aquafaba).
3. Pour the cooled melted chocolate into the aquafaba and carefully use a spatula to combine. Spoon the mousse into 4 (2 3/4 inch or 7cm) half circle silicone molds until 3/4 full, then place in the freezer to firm for 2 hours.
4. For the cake, combine all wet ingredients in one and all dry ingredients into a second bowl and combine. Add the wet ingredients to the dry ingredients and combine until you have a smooth batter. Preheat the oven to 350°F/180°C. Pour into a square 8” (20cm) lined baking pan and even out the batter. Bake for 10 minutes until a toothpick comes out clean.
5. Let it cool down, then use a glass or cookie cutter the size of the silicone molds and cut out 4 circles. Place each circle on top of the mousse and press down slightly, then place back in the freezer.
6. Make the ganache by melting the chocolate and adding the rice milk, while stirring continuously until smooth. Pour the ganache over each dome until coated, then place in the fridge for 2 hours before serving.
Enjoy!
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