Vegan death by chocolate

8 servings Prep: 35 mins, Cooking: 40 mins
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By Food24 October 25 2017
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Ingredients (21)

CHOCOLATE CAKE:
1 banana — chopped
1 cup flour — self-raising
1 cup muscovado sugar
180 ml water
80 ml sunflower oil
60 ml cocoa powder — dark
1 tsp vanilla — essence
salt — pinch
CHOCOLATE TOFU PUDDING:
1 banana — chopped
300 g tofu — silken
5 Tbs sugar
1 Tbs cocoa powder — dark
1 tsp vanilla — essence
salt — pinch
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 cocoa powder — dark
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Method:

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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