Vegan chocolate fondant, pink coulis
Preparation : 20 min
Cooking : 30 min
Total time : 50 min Rest : 0 min
4 people
50 g of rice flour
50 g of corn flour
1 tsp of baking powder
0.5 tsp of salt
200 g of dark chocolate
150 g of aquafaba (reserved chickpea liquid)
100 g of courgette
100 g of apple sauce
60 ml of sunflower oil
100 g of raspberries
2 tbsp of sugar
2 tbsp of rose syrup
Associated products
Tips
This fondant is highly deceptive… A gluten-free vegan recipe, without eggs, milk or butter. Serve warm. For a cake with more crunch, add crushed hazelnuts.
RECIPE STEPS
1
Preheat your oven to 180°C.
Mix the two flours, baking powder and salt in a bowl.
Place to one side.
- 50 g of rice flour
- 50 g of corn flour
- 0.5 tsp of salt
2
Melt the dark chocolate in a bain-marie or the microwave.
- 200 g of dark chocolate
3
Place the aquafaba, courgette, melted chocolate and the apple sauce in the glass jug and mix using the programme.
- 200 g of dark chocolate
- 150 g of aquafaba (reserved chickpea liquid)
- 100 g of courgette
- 100 g of apple sauce
4
Pour the chocolate mixture over the dry ingredients.
Add the oil and whisk until smooth with no lumps.
- 60 ml of sunflower oil
5
Spread the mixture into a silicone mould and bake for 30 minutes.
6
Prepare the raspberry-rose coulis:
Place the ingredients in the glass jug and start the programme.
- 100 g of raspberries
- 2 tbsp of sugar
- 2 tbsp of rose syrup
7
Pass the mixture through a sieve to obtain a smooth mixture.
Keep in a cool place. Serve with the chocolate fondant.
