CHOCOLATE FUDGE CAKE

This easy chocolate fudge cake comes with a thick, tenderly melting layer of chocolate cream, spread lavishly on a hearty cereal crust. And you can whip it up in an unbelievable total of twenty minutes! It’s perfect for those rainy days when your cravings for something chocolatey and rich have reached your limit and you’re at the end of your tether. Like, basically… me every day. And the best thing about it: it’s vegan, gluten-free and oil-free! So what exactly are you waiting for?

INGREDIENTS:

FOR THE PIE CRUST
3 CUPSOATS, BLENDED

(OR OAT FLOUR)

1 CUPCHICKPEAS
1/2 CUPPEANUT BUTTER
2 TBSP.SUGAR, AGAVE SIRUP OR ANY SWEETENER OF CHOICE
1 TSP.BAKING POWDER
ALMOND MILK FOR CONSISTENCY

(OR ANY NON-DAIRY MILK, WATER OR LIQUOR)

FOR THE CHOCOLATE FUDGE
1 cup (150g)DARK CHOCOLATE CHUNKS
14oz (400g)SILKEN TOFU, DRAINED
2 tbspCOCOA POWDER
1 tbspSUGAR, AGAVE SIRUP OR ANY SWEETENER OF CHOICE (TASTE AND DECIDE WHETHER YOU LIKE MORE OR NOT)
3 tbspALMOND MILK (OR ANY NON-DAIRY MILK YOU DESIRE)
1 tbspOF PEANUT BUTTER (OR ALMOND BUTTER)
1/2 cup (120g)OF CHOCOLATE SOY PUDDING (OR ANY NON-DAIRY CHOCOLATE PUDDING ) (OPTIONAL, FOR CONSISTENCY AND LESS TOFU-ISH TASTE)
+ TO MAKE THE CRUST, preheat your oven to 180°C (350°F). If you don’t have oat flour, simply blend your oats for a few seconds till they’ve reached a mealy consistency, then add the remaining ingredients for your crust and blend. Add as much liquid (milk or water) till your dough is squashy and crumbly (it shouldn’t be liquid and still moldable).
+ Grease an average-sized (square or round) cake-pan, or line it with some baking parchment for an oil-free option. Line the bottom and the sides of your cake-pan with your dough using a spoon. If sticky, dip your spoon into some cold water. Your crust should have a thickness of approximately 1cm (0,4 inches).
+ Bake your crust for at least 20 minutes. Meanwhile, whip up your chocolate fudge.
+ FOR YOUR CHOCOLATE FUDGE, melt the chocolate chunks in a waterbath. Mix and blend all ingredients for the fudge, including the melted chocolate, for 30 seconds. Your fudge should have a mousse-like consistency — let it rest and thicken till your pie crust is out of the oven.
+ Once your pie crust is relatively solid and golden brown, let it cool. Generously slather your chocolate fudge on your crust and garnish, if you like, with chopped or sliced nuts. If you like, rest your chocolate fudge cake in the fridge for a firmer consistency, or serve it right away.

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