20ml or ½ cup of aquafaba — that is, about half the brine from a can of chickpeas
½ tsp vanilla extract
10g caster sugar (optional)
75g dark chocolate without dairy (I used one from Lidl)
Makes enough for 2 decent portions.
Melt the chocolate carefully in the usual way (in a bowl over a pan of hot water).
Strain the chickpeas to get their water. Use an electric whisk, preferably in a food processor or other contraption, for 10-15 minutes, until the chickpea water has thickened and reached the ‘stiff peak’ stage (as you might call it with egg whites). You don’t need to worry about over-whisking, but it will likely take longer with a hand-held electric whisk.
At this stage, add the vanilla, and slowly add the sugar while whisking a bit more.
The chocolate should be cool now but still runny. Fold it into the whisked mix thoroughly with a silicone spatula, then pour into glass serving dishes.
Whisk together the dry ingredients in one bowl. Whisk together wet ingredients in another bowl. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix.
Pour into two 9” round cake tins, greased and lined. Cook at 175c in a Fan oven for about 28 mins or until a skewer inserted into the centre of the cake comes out almost clean. Cool on a cooling tray and then fill with jam or jam and butter (vegan marg) cream.
If not eaten quickly best kept in a fridge.
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