Ruby Tandoh chocolate fudge cake.
Many dark chocolate bars are vegetarian, even if they’re not vegan brands, so just check the packaging.
125 grams to date, rough cut.
1 second soda bicarbonate (optional)
100 ml boiling water 50
Ml of soy milk
1 teaspoon vanilla extract
150ml sunflower or almond oil.
100 grams of soft light brown sugar.
150 grams of regular flour.
4 tablespoons cocoa powder.
2 teaspoons baking powder
1 1/2 teaspoon grated ginger.
1 teaspoon cinnamon
1/4 teaspoon cayenne pepper.
A little clove
A pinch of salt
For the icing
100 grams of dark chocolate.
3 tablespoons golden syrup
1 tablespoon soybean milk
Preheat oven to 180C / 350F/gas 4. Lubrication and line spring or loose round 20cm cake tin.
Soak for 10-15 minutes in boiling water with bicarbonate of soda, or until softened. Bicarbonate of soda can help the date, but it doesn’t matter if you can wait a few more minutes for them to soften naturally in hot water. Once softened, mix the date and the immersion fluid into mud.
Combine the thick soup, soy milk, vanilla extract, oil and sugar until smooth. In another bowl, sift the flour and cocoa powder together, then stir in the baking powder, spices and salt. Add the dry ingredients to the wet mixture and play vigorously for 1 minute. I usually gently folding materials cake together as far as possible, to avoid “activate” elasticity of flour gluten, but for the batter, on the other hand is necessary: due to do not contain egg binding protein in the cake, so we need to gluten used in the structure.
4 pour batter into prepared tin and bake for 35 to 45 minutes – or as long as the cake rises, start to contract from the side of tin. When you are ready, the knife in the center will come out without any crumbs sticking to it. Chill the cake in a jar before going out (it becomes very soft and tender when freshly baked).
Once the cake is cool, prepare to freeze: the chocolate melts in the microwave oven or in a gentle simmering pan. Stir in golden syrup, then soy milk. If it has a runny nose, let it cool and thicken for a few minutes. Put it on top and side of the cake, and don’t worry, if it looks a bit messy – and it’s smartly labelled “village”, you’ll go beyond criticism.
Solla Eiriksdottir cheesecake and blueberry.
You need at least three hours before service.
450 grams of cashew nuts
240 grams of maple syrup
4 tablespoons lemon juice
2 teaspoons vanilla powder.
2 tablespoons probiotics powder.
The small pinch of salt
160 grams of coconut oil
2 tablespoons ground strange seeds.
As the earth’s crust
280 grams of dry
60 60 ml coconut oil, liquefy.
A pinch of salt
For the top
275 grams of blueberry jam.
150 grams of fresh blueberries.
Line up a 23cm cake tin with parchment paper (baking paper). When filling, place the cashews in a bowl and pour in enough water to soak for about 2 hours. Drain and discard the soaked water. Put on hold.
At the same time, make the crust (base). Mix the pecans, mulberry, oil and salt in a food processor until they are stuck together, but still a little rough. Press the mixture into the prepared pan with your fingers. Make sure it covers the bottom of the pan.
To fill, drain the cashew nuts in a high speed blender or food processing with maple syrup, lemon juice, vanilla, probiotics and salt. Mix. Add the coconut oil and the strange seeds, and mix briefly. Pour the mixture into the crust, freeze overnight in the refrigerator, or freeze in the freezer for 3-4 hours until full. At the top is a layer of blueberry jam and fresh blueberries and services.