Vegan Chocolate Coulant
The chocolate fondant or coulant is a delicate sponge cake with creamy texture inside that after the first bite releases an exquisite chocolate sauce.
Servings: 3
Ingredients
- 1 1/2 cups all-purpose whear flour
- 1 tsp baking powder
- 1/3 cup cocoa powder
- 1 1/2 cup almond milk
- 2 tbsp confectionary sugar
- 1/2 cup canola oil
- 1/4 cup vegan chocolate drops
- 1/4 cup stevia powder
Instructions
- Preheat the oven to 150 °C / 300 °F. Prepare three individual refractory molds for baking, we use 3 cups of approximately 10 cm inch in diameter. Cover the surface of the cups with a little oil and sprinkle wheat flour uniformly.
- The first step is to sift dry or powdered ingredients (flour, baking powder, cocoa powder, and stevia) and mix them vigorously in a bowl until they are perfectly integrated.
- Then, in the bowl, you will use to prepare the cake, add the almond oil and milk, beat them at a gentle speed and gradually add the flour mixture. Beat well until the dough is completely homogeneous.
- It is not mandatory, but it is a more liquid center when you add the extra chocolate chips in the center of the preparation. To do this, you must place a little mixture in each refractory container (approximately half of the container), calculate that you will fill them up to 75% of its capacity, place the chocolate drops and cover with the rest of the mixture.
- Bake at 150°C/300°F for exactly 20 minutes on top and bottom. When you take it out, it is normal for it to be soft. Let stand 6 minutes and unmold.
- We serve it at the moment and when we break it, we will see how inside the cake there is an irresistible melted chocolate dough.
