Vegan Chocolate Fondant
Votes: 1
Time: 45 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
These incredible chocolate brownies are full of surprises. First, you'll find a runny center made from tahini, a sesame paste. Second, this dessert is vegan, but everyone will love it! The brownies have a rich, chocolatey flavor with a nutty note, and a pinch of coarse sea salt on top of the finished dessert makes it even richer and more interesting.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup premium flour
- 3/4 cup vegan sugar or coconut sugar
- 1/4 cup cocoa powder
- 0.5 tsp baking powder
- 1/4 teaspoon fine salt
- 0.5 cup aquafaba (liquid from a 16-ounce can of chickpeas)
- 0.5 tbsp. vegan chocolate granules
- 1/4 tbsp. coconut oil
- 3 tablespoons tahini
- Flaky sea salt, for sprinkling
- Special equipment: 4 disposable aluminum molds with a capacity of 120 ml.
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Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) and generously spray four 120ml (4 fl oz) disposable aluminum baking pans with cooking spray. Place the pans on a rimmed baking sheet.
- Sift the flour, sugar, cocoa powder, baking powder, and salt into a large bowl. Whisk to evenly distribute the ingredients. Pour the aquafaba into the bowl of a stand mixer. Beat with the whisk attachment on high speed until soft peaks form, 3-5 minutes.
- Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate and coconut oil are melted and the mixture is smooth, about 1 minute. Cool for 1 minute, then fold into the flour mixture. Using a silicone spatula, fold in the whipped aquafaba until fully incorporated.
- Fill the molds halfway with batter. Use your fingertip to make a well in the center. Place 2 teaspoons of tahini in each well. Press the batter over the tahini. You want to hide the tahini in the center of the batter so it doesn't leak out.
- Bake until the edges of the cakes are set and the tops are slightly cracked but set, 20-25 minutes. Invert onto serving plates, sprinkle with flaky sea salt, and serve immediately.
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