Vegan death by chocolate



Ingredients 24
Servings 8
Time 35 min

Ingredients

  • CHOCOLATE CAKE:
  • 1
    banana - chopped
  • 1
    cup
    self raising flour
  • 1
    cup
    Muscovado sugar
  • 180
    ml
    water
  • 80
    ml
    sunflower oil
  • 60
    ml
    dark cocoa powder
  • 1
    tsp
    vanilla essence
  • pinch salt
  • CHOCOLATE TOFU PUDDING:
  • 1
    banana - chopped
  • 300
    g
    silken tofu
  • 5
    Tbs
    sugar
  • 1
    Tbs
    dark cocoa powder
  • 1
    tsp
    vanilla essence
  • pinch salt
  • STRAWBERRY COMPOTE:
  • 200
    g
    strawberries - halved
  • 4
    tsp
    sugar
  • 1
    Tbs
    water
  • CREAMY CHOCOLATE TOPPING:
  • 250
    ml
    Orley whip
  • 2
    tsp
    icing sugar
  • 2
    tsp
    dark cocoa powder
 

Method

40 min
 

For the chocolate cake, pre heat the oven to 180°C and grease a 16cm x 16cm cake tin. Combine all of the ingredients in a food processor and blend until smooth. Pour it into the prepared tin, smooth out the top and bake, 30-35 minutes or until a skewer comes out clean when inserted. Allow it to cool in the tin.


For the chocolate tofu pudding, combine all of the ingredients in a food processor and blend until smooth. Refrigerate until needed.


For the strawberry compote, combine the ingredients in small saucepan and bring it up to a gentle simmer and cook, 3 minutes.


For the creamy chocolate topping, whisk the Orley whip and icing sugar together until stiff. Whisk in the cocoa powder.


To assemble, spoon the chocolate tofu pudding into 8 serving glasses. Break the cake into chunks and scatter this on top of the tofu sauce. Spoon the strawberries on top and add a dollop of the creamy chocolate topping. Add a dusting of cocoa powder. 


TIP: 
For a cheat’s version of the tofu chocolate pudding, simply replace it with a few tubs of ready-made vegan chocolate soy pudding. 

Also try: 

Vegan choc mint tart

Vegan Mexican hot chocolate and churros

Vegan chocolate and date caramel bars 


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