Ruby Tandoh chocolate fudge cake.
Many dark chocolate bars are vegetarian, even if they are not vegan, so just check the packaging.
So far 125 grams, rough cut.
1 second sodium bicarbonate of soda (optional)
100ml boiling water 50
Ml soya-bean milk
1 teaspoon vanilla extract
150 ml sunflower or almond oil.
100 grams of soft pink sugar.
150 grams of plain flour.
4 tablespoons cocoa powder.
2 teaspoons baking powder
1/2 teaspoon ground ginger.
1 teaspoon cinnamon
1/4 teaspoon pepper.
A bit of clove
A pinch of salt
As the ice
100 grams of dark chocolate.
3 tablespoons golden syrup
1 tablespoon soy milk
Preheat oven to 180C / 350F/gas 4. Lubricate and line spring or loose round 20cm cake tin.
Soak in soda water with sodium bicarbonate for 10-15 minutes or until softened. Soda bicarbonate can help a date, but it doesn’t matter if you can wait a few minutes for them to naturally soften in hot water. After softening, mix the date and soaking liquid into the mud.
Combine the stock, soy milk, vanilla extract, oil and sugar. In another bowl, sift the flour and cocoa powder together and stir in the baking powder, spices and salt. Add the dry ingredients to the wet mixture and play vigorously for 1 minute. I usually try to fold the material as gently as possible to avoid the “activated” elasticity of the gluten, but for the batter, the other side is necessary: since the cake does not contain egg binding proteins, we need the gluten used in the structure.
Pour the batter into the prepared tin and bake for 35 to 45 minutes – or as soon as the cake rises, begin to contract from the side of the tin. When you’re ready, the center knife will not have any crumbs stuck to it. Put the cake in a tin to cool before going out (it becomes very soft and tender after being baked fresh).
When the cake cools, prepare to freeze: the chocolate melts in the microwave or in a mild saucepan. Add the golden syrup, then the soy milk. If it has a runny nose, let it cool and thicken for a few minutes. Put it on the top and side of the cake, don’t worry, if it looks a little messy – and it’s subtly labeled “village,” you’ll rise above criticism.
Solla Eiriksdottir cheesecake and blueberries.
It will take at least three hours before service.
450 grams of cashew nuts
240 grams maple syrup
4 tablespoons lemon juice
2 teaspoons vanilla powder.
2 tablespoons probiotics powder.
A small pinch of salt
160g coconut oil
2 tablespoons ground strange seeds.
As earth’s crust
280 grams of dried
60 ml coconut oil, liquefied.
A pinch of salt
For the top
275 grams of blueberry jam.
150 grams of fresh blueberries.
Align a 23-centimeter cake tin with parchment (baking paper). When filling, place cashews in a bowl and soak in enough water for about 2 hours. Drain and discard the soaked water. Put on hold.
At the same time, make the crust (base). Combine hickory, mulberry, oil and salt in a food processor until they stick together, but they’re still a bit rough. Press the mixture into the prepared pan with your fingers. Make sure it covers the bottom of the pot.
To fill, use a high speed blender to drain cashews or process foods with maple syrup, lemon juice, vanilla, probiotics and salt. Mix. Add coconut oil and strange seeds, and mix well. Pour the mixture into the shell, freeze overnight in the fridge, or freeze for 3-4 hours until filled. Top with a layer of blueberry jam and fresh blueberries and services.